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1
Preheat the oven to 350F.
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2
Lightly spray a 13 x 9 x 2-inch metal baking pan with cooking spray.
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3
In a large bowl, stir together the sugars, applesauce, oil, and vanilla until well blended.
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4
Fold in the zucchini.
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5
In a medium bowl, stir together the remaining brownie ingredients.
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6
Stir into the sugar mixture until thoroughly combined.
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7
The batter will be very thick.
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8
Spoon into the baking pan, spreading with a rubber scraper.
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9
Bake for 20 to 25 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean.
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10
Transfer to a cooling rack and let cool for about 1 hour before cutting.
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11
Top each brownie with a heaping tablespoon whipped topping, 1/2 teaspoon chocolate syrup, and 1/2 teaspoon pecans.
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12
If you have a bountiful supply of fresh zucchini in the summer, shred and freeze 2-cup portions for later use, such as in this recipe.
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13
Discard the seeds first if a zucchini is extremely large.
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14
(Per Serving)
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15
Calories: 200
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16
Total Fat: 5.0g
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17
Saturated: 0.5g
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18
Trans: 0.0g
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19
Polyunsaturated: 1.5g
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20
Monounsaturated: 3.0g
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21
Cholesterol: 0mg
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22
Sodium: 111mg
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23
Carbohydrates: 36g
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24
Fiber: 2g
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25
Sugars: 20g
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26
Protein: 3g
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27
Dietary Exchanges
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28
2 1/2 Carbohydrate
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29
1 Fat
