Multi-Grain Zucchini Brownies

I may not have liked Chef Brad’s last brownie recipe but I did really enjoy this brownie recipe. Like the cookies these Multi Grain Zucchini Brownies have four different grains: Wonderflour (Spelt, Brown Rice, Barley), and Red Quinoa. They also have shredded zucchini and no butter! That was a first, because most of Chef Brad’s recipes are overflowing with butter! I was really surprised that these brownies were so moist and tasted really good. I think that these brownies need just a light frosting or a dusting of powder sugar- but then again that would throw our healthy brownie out the window! So that will be your call. They taste great as is, so I’m sure they would taste fantastic with some frosting.

 This recipe is easy and can be made in a jiffy. Round up your ingredients.

Before I started, I steamed my Quinoa in my rice cooker. So easy! I did 1 cup Quinoa to 2 and ½ cups water and cooked for 22 minutes.

Place your sugar, salt, cocoa, baking soda, and flour in your mixing bowl.

In another bowl mix your vanilla, eggs, oil and zucchini

Add your dry ingredient to your wet and mix well

Add your steamed quinoa to the mix

Pour into a greased cookie sheet (yes it all fit). Bake at 375 for 25 minutes.

Take out of the oven, let them cool down, and enjoy!

*** Just a Note: After eating the brownies I noticed that my Quinoa was still just a little too hard, it wasn’t bad, just not fully cooked. Next time I need to cook it longer and add a little more water.***

So until next time…


Multi-Grain Zucchini Brownies — 1 Comment

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