These chocolate dessert bars are made with heart-healthy whole wheat flour and flaxseeds. Zucchini adds nutrients and moisture.
- Makes: 24 servings
- Yields: Makes 24 squares
- Prep: 20 mins
- Bake: 25 mins 350°F
Nonstick cooking spray
cup ground flaxseeds or wheat germ
teaspoons baking powder
cup refrigerated or frozen egg product, thawed, or 2 eggs, slightly beaten
cup canola oil
cup low-fat milk
cup peeled (if desired) and shredded zucchini
medium-size ripe banana, mashed (1/2 cup)
cup miniature semisweet chocolate pieces (optional)
- Preheat oven to 350 degrees F. Lightly coat a 13x9x2-inch baking pan with nonstick cooking spray; set aside. In a large bowl, combine all-purpose flour, whole wheat flour, flaxseeds or wheat germ, cocoa powder, baking powder, and salt. Make a well in center of flour mixture; set aside.
- In a medium bowl, whisk together egg, sugar, canola oil, and milk until well mixed. Stir in zucchini and banana. Add zucchini mixture all at once to flour mixture. Stir just until moistened. Fold in chocolate pieces. Pour batter into prepared pan, spreading evenly.
- Bake about 25 minutes or until top springs back when lightly touched. Cool completely on a wire rack. Cut into squares.
Nutrition Facts (Zucchini-Banana Squares)
- Per serving:
- 120 kcal cal.,
- 6 g fat
- (0 g sat. fat,
- 0 mg chol.,
- 81 mg sodium,
- 16 g carb.,
- 1 g fiber
- Percent Daily Values are based on a 2,000 calorie diet
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