Ganache Zucchini Brownies

Ingredients:

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*1 and 1/2 cups Granulated Sugar

*1/4 cup Extra Light Olive Oil

*1/4 cup Vegetable Oil

*1 tablespoon Vanilla Extract

*2 cups Peeled and grated Zucchini

*1 teaspoon Sea Salt

*1 and 1/2 cups All Purpose Flour

*1/2 cup White Wheat flour or Whole Wheat Flour

*1/4 cup Special Dark Cocoa Powder

*1 and 1/2 teaspoons Baking Soda

Instructions:

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Stir together with a wooden spoon, in a large glass the wet ingredients: Sugar, oil, vanilla, sea salt and grated zucchini.

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Sift together in a bowl the flour, cocoa powder and baking soda.

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Stir the dry ingredients gradually into the wet ingredients and mix until totally combined.

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In a quarter baking sheet lined with Pam cooking spray, pour the brownie batter evenly on baking sheet.

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Bake in a 350*F. oven for 25-30 minutes or until slightly firm to the touch.

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Cool until warm and frost with below ganache recipe or See Frosted Dark Chocolate Zucchini Brownie Recipe.

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Cut brownies into desired sized squares. Serve with ice-cream or simply Enjoy!

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Ganache

Ingredients:

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*1 cup of Semi Sweet Chocolate Chips or 1/2 cup Semi Sweet and 1/2 cup Bittersweet Chocolate Chips

*2 tablespoons Butter

*3 tablespoons Milk, add after melting chips and butter

Instructions:

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In a double boiler or (small bowl over a small sauce pan filled with water just below where the glass bowl hits, being careful the water doesn’t touch the glass bowl) on low heat melt the chocolate chips and butter, when melted, add milk, mix until combined and smooth and let rest for 5 minutes before frosting brownies.

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Refrigerate brownies about 30 minutes or until set.

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Can be kept in the fridge in an airtight container about 3 days

Enjoy!

Lindy