Zucchini Brownies Recipe

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Zucchini adds texture--and nutrition--to this traditional dessert.

Yield: Makes 20 brownies.

• 1 cup margarine
• 1/2 cup vegetable oil
• 1-3/4 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk, with 1 teaspoon lemon juice added to sour
• 2-1/2 cups flour
• 1/4 cup cocoa
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cloves
• 2 cups shredded zucchini
• 2/3 cup chocolate chips

Preheat oven to 325°F. In a large bowl, cream together the margarine, oil, and sugar. Add the eggs, vanilla, and sour milk, and beat until well blended. In a separate bowl, mix the flour, cocoa, baking powder, baking soda, cinnamon, cloves, and zucchini. Add the dry ingredients to the egg mixture, and stir until well blended. Spread batter into a greased and floured 13x9-inch pan, and sprinkle with chocolate chips. Bake for 40 to 45 minutes.