Diabetic Dessert of the Week – Chunky Peanut Butter Triangles

January 14, 2021 at 6:02 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is, Chunky Peanut Butter Triangles. These Delicious Triangles are made using All Purpose Flour, Baking Soda, Peanut Butter, Light Butter, Splenda Brown Sugar Blend, Splenda Sugar Blend for Baking, Egg, Vanilla Extract, and NESTLÉ TOLL HOUSE® Semi-Sweet Chocolate Chunks. Chocolate and Peanut Butter, what’s not to like! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Chunky Peanut Butter Triangles
What’s not to like about this delicious recipe? Chocolate chunks and peanut butter — a great combination that can’t be beat.

Recipe Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup creamy or chunky peanut butter
1/2 cup (1 stick) light butter, softened
1/3 cup packed Splenda® Brown Sugar Blend
1/4 cup Splenda® Sugar Blend for Baking
1 large egg
1 teaspoon vanilla extract
1 3/4 cups (11.5-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Chunks

Cooking Directions:
1 – Preheat oven to 350°F (175°C).
2 – Combine flour and baking soda in small bowl; set aside.
3 – Combine peanut butter, butter, Splenda® Sugar Blend for Baking and Splenda® Brown Sugar Blend in large bowl; beat at medium speed until creamy. Beat in egg and vanilla. Gradually beat in flour mixture. Stir in chocolate chunks. Press into ungreased 13x9x2-inch baking pan, distributing chocolate chunks evenly.
4 – Bake 18 to 20 minutes or until center is set. Cool completely in pan on wire rack. Cut into bars; slice each bar in half diagonally.
Makes 42 bars.

Nutritional Information Per Serving (1/42 of recipe; 1 bar): Calories 110 | Calories from Fat 50 | Fat 6g (sat 2.5g) | Cholesterol 10mg | Sodium 50mg | Carbohydrates 12g | Fiber 1g | Sugars 8g | Protein 2g.
https://www.cooksrecipes.com/diabetic/chunky_peanut_butter_triangles_recipe.html

Diabetic Dessert of the Week – Tiramisu Parfait

December 31, 2020 at 6:02 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly | Leave a comment
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This week’s Diabetic Dessert of the Week is a Tiramisu Parfait. To make this week’s Recipe you’ll be needing Sugar Free Angel Food Cake, Instant Decaffeinated Coffee Powder, Hot Water, Mascarpone Cheese, Fat Free Cream Cheese, Dark Brown Sugar, Splenda® Granulated No Calorie Sweetener, Vanilla Extract, and Cocoa Powder. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Tiramisu Parfait
A splendid, reduced calorie twist to the traditional tiramisu dessert.

Recipe Ingredients:
1 (10.5-ounce) package sugar free angel food cake, purchased from bakery
3 1/2 teaspoons instant decaffeinated coffee powder
1 1/2 cups hot water
1/2 cup mascarpone cheese
1 (8-ounce) package fat-free cream cheese
2 tablespoons dark brown sugar
1 cup Splenda® Granulated No Calorie Sweetener
1/2 teaspoon vanilla extract
2 teaspoons cocoa powder

Cooking Directions:
1 – Cut angel food cake into 1-inch cubes. Set aside.
2 – Dissolve instant coffee in hot water. Chill in refrigerator.
3 – Combine mascarpone and cream cheese in mixing bowl. Beat until smooth. Add 2 tablespoons coffee, dark brown sugar, Splenda® Granulated Sweetener and vanilla. Mix well. Set aside.
4 – Pour cold coffee into a 13x9x2-inch pan.
5 – To Assemble Tiramisu: Quickly dip half of angel food cake pieces into the coffee. Remove immediately and place in medium glass serving bowl. Spread half of cheese mixture on top. Sprinkle with 1 tsp cocoa powder. Repeat with remaining angel food cake, cheese mixture, and cocoa.
6 – Cover and chill for three hours or overnight before serving.
Makes 8 (1/2 cup) servings.

Tip: To make Berry Tiramisu add fresh raspberries or blueberries in between cake layer and cream cheese layer.

Nutritional Information Per Serving (1/8 of recipe; 1/2 cup): Calories 210 | Calories from Fat 60 | Fat 7g (sat 4.0g) | Cholesterol 20mg | Sodium 560mg | Carbohydrates 38g | Fiber 2g | Sugars 6g | Protein 8g.
https://www.cooksrecipes.com/diabetic/tiramisu_parfait_recipe.html

SNOWY VANILLA PECAN CRESCENTS

December 3, 2020 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for SNOWY VANILLA PECAN CRESCENTS to pass along. To make these you’ll be needing Powdered Sugar, Reduced Fat Margarine, Salt, Vanilla Extract, All Purpose Flour, Rolled Oats, and Chopped Pecans. The Crescents are 75 calories and 9 carbs per serving. You can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/

SNOWY VANILLA PECAN CRESCENTS
The generosity and sweetness of pueblo foods at Christmastime is embodied in this recipe.

Ingredients

1 cup powdered sugar, divided
2 sticks fat-reduced margarine, suitable for baking (must have 60-70% fat), such as Imperial or Fleischmann’s
1/4 tsp salt (optional)
2 tsp vanilla extract
1-1/2 cups all-purpose flour
1-1/4 cups rolled oats
1/2 cup pecans, finely chopped

Directions

1 – Preheat oven to 325F. In a large bowl, cream half of the sugar into the margarine, then add the salt and vanilla extract, blending well. Next add the flour, oats, and nuts, and blend thoroughly.
2 – Place dough by the Tablespoonful on ungreased cookie sheet. Shape into crescents. Bake for 15 minutes or until bottoms are light honey-golden. Remove to wire rack and sift remaining powdered sugar generously over warm crescents.
NOTES:
The generosity and sweetness of pueblo foods at Christmastime is embodied in this recipe.

Recipe Yield: Servings: 36 Cookies

NUTRITIONAL INFORMATION PER SERVING:
Calories: 75
Fat: 4 grams
Sodium: 50 milligrams
Carbohydrates: 9 grams
https://diabeticgourmet.com/diabetic-recipe/snowy-vanilla-pecan-crescents

VANILLA CREAM PUFFS

October 29, 2020 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I have another Diabetic Friendly Dessert Recipe to pass along, VANILLA CREAM PUFFS. The Puffs are made using Water, Salt, Splenda No Calorie Sweetener – Granulated, Butter, Flour, and Eggs. Also included is the recipe for the Custard which you’ll be using Splenda No Calorie Sweetener – Granulated, Cornstarch, 1% Low Fat Milk, Egg Yolks, Vanilla Extract, and Chocolate Sauce. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/

VANILLA CREAM PUFFS
Ingredients

Cream Puffs Ingredients

1 cup water
1/4 teaspoon salt
1/2 tablespoon Splenda No Calorie Sweetener, Granulated
1/4 cup butter
1 cup all-purpose flour
4 large eggs

Custard Filling Ingredients

2 tablespoons Splenda No Calorie Sweetener, Granulated
1 tablespoon cornstarch
2 cups 1% low-fat milk
2 egg yolks, lightly beaten
1 1/2 teaspoons vanilla extract
3/4 cup commercial chocolate sauce

Directions

1 – Cream Puff Directions: Preheat oven to 400 degrees F.
2 – Combine water, salt, Splenda Granulated Sweetener and butter in a medium saucepan; bring to a boil over medium-high heat, stirring until butter melts. Add flour all at once, stirring vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. The mixture resembles mashed potatoes. Remove from heat; cool 5 minutes.
3 – Transfer mixture to a mixing bowl. Add eggs, one at a time, mixing on low speed with an electric mixer. Scrap down the sides of bowl occasionally and beat until batter is smooth.
4 – Spoon mixture heaping tablespoonfuls onto an ungreased baking sheet, leaving 2 inches between puffs.
5 – Bake immediately for 35 minutes or until puffs are golden brown and have a crisp shell. (Do not open the oven door during the first 15 minutes of baking time.) Remove from oven and cool on wire racks.
6 – Custard Filling Directions: Combine Splenda Granulated Sweetener and cornstarch in a heavy saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, 6 minutes or until mixture comes to a boil. Cook 1 additional minute, stirring constantly. Gradually stir about 1/4 the hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Bring mixture to a boil over medium heat, reduce heat and cook 3 minutes, stirring constantly. Remove from heat, stir in vanilla and strain mixture through a sieve; cover the surface of the custard with wax paper or plastic wrap to prevent a film from forming on the surface.
7 – Cut tops off and fill with 2 1/2 tablespoons custard; replace tops and drizzle with 1 tablespoon chocolate sauce. Serve immediately.
8 – Storage: Store baked unfilled cream puff shells in an airtight container in the refrigerator. Use within 24 hours or freeze up to 2 months.
NOTES:
Fluffy pastry shells filled with a thick vanilla custard and drizzled with chocolate sauce.

Recipe Yield: Yield: 12 ServingsServing Size: 1 cream puff

NUTRITIONAL INFORMATION PER SERVING:
Calories: 200
Fat: 9 grams
Saturated Fat: 4.5 grams
Fiber: 1 grams
Sodium: 180 milligrams
Cholesterol: 120 milligrams
Protein: 6 grams
Carbohydrates: 24 grams
Sugars: 12 grams
https://diabeticgourmet.com/diabetic-recipes/vanilla-cream-puffs

Tropical Orange Velvet

August 26, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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Beat the Heat with this Tropical Orange Velvet recipe from the Diabetes Self Management website! 5 Ingredients make this Drink: Nonfat, Artificially Sweetened Lemon Yogurt, Frozen Unsweetened Pineapple–Orange Juice Concentrate, Skim Milk, Vanilla Extract, and Ice Cubes. Easy to Prepare and Delicious! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Tropical Orange Velvet
This easy, breezy summer sipper will become one of your new warm-weather favorites. With only five ingredients and five minutes needed to throw it together, it’s a cinch to prepare. And best of all, it can be stored in the freezer and brought back to its slushy glory with a quick zap in the microwave!

Ingredients
Preparation time: 5 minutes

1 container (8 ounces) nonfat, artificially sweetened lemon yogurt
1 can (6 ounces) frozen unsweetened pineapple–orange juice concentrate (not thawed)
1 cup skim milk
1/2 teaspoon vanilla extract
3 cups ice cubes

Directions
Yield: 4 1/4 servings
Serving size: 1 cup

1 – Combine yogurt, frozen juice concentrate, milk, vanilla extract, and 1 cup ice cubes in a blender. Cover and process until smooth. Add remaining ice cubes 1 cup at a time, pushing them to the bottom of the blender with a spoon. Blend in pulses until smooth and frosty and serve immediately. Freeze leftovers in an airtight, microwave-safe container. Defrost in the microwave until slushy.

Nutrition Information:
Calories: 129 calories, Carbohydrates: 27 g, Protein: 5 g, Fat: <1 g, Sodium: 85 mg
https://www.diabetesselfmanagement.com/recipes/beverages/tropical-orange-velvet/

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* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
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Chocolate Pudding with Strawberries

August 6, 2020 at 6:01 AM | Posted in CooksRecipes, dessert | Leave a comment
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Here’s another Diabetic Friendly Dessert, Chocolate Pudding with Strawberries. This Delicious and Healthy Dessert is made using Corn Starch, Cocoa Powder, Splenda Sweetener, Skim Milk, Vanilla Extract, Butter, Strawberries, and Fat Free Whipped Topping. This recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Chocolate Pudding with Strawberries
Smooth, creamy, and satisfying chocolate pudding layered with ripe strawberries and a dollop of whipped topping looks sensational and tastes magnificent.

Recipe Ingredients:
2 tablespoons cornstarch
3 tablespoons cocoa powder
6 packets Splenda® No Calorie Sweetener with Fiber – divided use
1 1/2 cups skim milk
1/4 cup egg substitute
1 teaspoon vanilla extract
2 teaspoons butter
2 cups strawberries, sliced
1/4 cup fat-free whipped topping

Cooking Directions:
1 – Mix cornstarch, cocoa powder and 5 packets of Splenda® No Calorie Sweetener with Fiber together in a small mixing bowl. Set aside.
2 – Combine milk, egg substitute, and vanilla in a small sauce pot.
3 – Whisk in cocoa powder mixture until well blended. Add butter.
4 – Heat on medium heat until thickened, stirring constantly for about 5 minutes. Remove from heat. Refrigerate until cool, about 30 to 40 minutes.
5 – Mix strawberries and remaining one packet of Splenda® No Calorie Sweetener with Fiber. Stir well.
6 – Spoon pudding into individual serving cups or parfait dishes. Top each serving with berries and finish with 1 tablespoon of whipped topping.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories 120 | Calories from Fat 30 | Fat 3.5g (sat 2.0g) | Cholesterol 5mg | Sodium 85mg | Carbohydrates 22g | Fiber 4g | Sugars 20g | Protein 6g.
https://www.cooksrecipes.com/diabetic/chocolate_pudding_with_strawberries_recipe.html

Diabetic Dessert of the Week – GOLDEN PEANUT BUTTER COOKIES

July 30, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dessert of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dessert of the Week is – GOLDEN PEANUT BUTTER COOKIES. To make these Cookies you’ll be needing Whole Wheat Pastry Flour, Flour, Equal Sweetener, Baking Soda, Baking Powder, Butter, Light Brown Sugar, Egg Substitute, Pure Maple Syrup, and Vanilla Extract. The Cookies are 77 calories and 9 carbs per cookie. You can find this recipe at the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes Care Tips, Diabetes News and much more so be sure to check it out! Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/

GOLDEN PEANUT BUTTER COOKIES
Ingredients

1 cup whole-wheat pastry flour
3/4 cup oat flour
Sugar substitute equal to 1/4 cup sugar
3/4 teaspoon baking soda
3/4 teaspoon baking powder
2/3 cup peanut butter
1/4 cup plus 2 tablespoons margarine or butter
3/4 cup light brown sugar
1/4 cup fat-free egg substitute
2 tablespoons pure maple syrup
1 teaspoon vanilla extract

Directions

1 – Preheat oven to 350 degrees F.
2 – Combine the flours, sugar substitute, baking soda, and baking powder in a bowl and stir to mix well. Set aside.
3 – Combine the peanut butter, margarine, and brown sugar in a large bowl and beat with an electric mixer to mix well. Beat in the egg substitute, maple syrup, and vanilla extract. Add the flour mixture to the peanut butter mixture and beat to mix well.
4 – Shape level teaspoonfuls of the dough into balls and arrange 1-1/2 inches apart on ungreased baking sheets. Flatten each cookie to 1/4 -inch thickness by crisscrossing with the tines of a fork. Dip the tines of the fork lightly in sugar between each cookie if desired.
5 – Bake for 10 to 12 minutes, until the bottoms of the cookies are golden brown. Remove the cookies and let sit for 2 minutes. Transfer the cookies to wire racks to cool completely.

Recipe Yield: Yield: 40 cookies“Serving size: 1 cookie

NUTRITIONAL INFORMATION PER SERVING:
Calories: 77
Fat: 4 grams
Saturated Fat: 0.7 grams
Fiber: 0.9 grams
Sodium: 82 milligrams
Protein: 2 grams
Carbohydrates: 9 grams
https://diabeticgourmet.com/diabetic-recipes/golden-peanut-butter-cookies

“Meatless Monday” Recipe of the Week – Overnight Baked Stuffed French Toast

May 4, 2020 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Overnight Baked Stuffed French Toast. Made using Cooking Spray, French Bread, Fat Free Cream Cheese, Egg Substitute, Skim Milk, Vanilla Extract, Sugar-Free Maple-Flavored Syrup, and Cinnamon. And Breakfast is served! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Overnight Baked Stuffed French Toast

Ingredients
Preparation time: 15 minutes
Baking time: 1 hour
Chilling time: 8 hours
Standing time: 15 minutes

Cooking spray
1 loaf (16 ounces) French bread, cut into 20 slices
1 block (8 ounces) fat-free cream cheese, cut into 1/4-inch-thick slices
3 cups liquid egg substitute
2 cups skim milk
1 teaspoon vanilla extract
1/3 cup sugar-free, maple-flavored syrup
1/4 teaspoon cinnamon

Directions
Yield: 12 servings
Serving size: 1 slice (approximately 3 inches x 3.25 inches)

1 – Coat a 9″ x 13″ baking dish with cooking spray. Layer 10 slices of bread in the bottom of the baking dish (you may need to cut some slices to fit). Top evenly with cream cheese slices, then remaining bread slices.

2 – In a large bowl, whisk together egg substitute, milk, vanilla extract, syrup, and cinnamon. Pour over bread, coating all the bread. Cover with plastic wrap and refrigerate overnight, or 8 hours.

3 – Remove from the refrigerator and let stand at room temperature 15 minutes while oven preheats to 350ºF. Bake 1 hour, or until all liquid is absorbed and the French toast is set in the center. When the top begins to brown slightly, lay a sheet of aluminum foil over the baking dish.

4 – Cut into 12 pieces and serve with Rise-n-shine raspberry syrup.

Nutrition Information:
Calories: 183 calories, Carbohydrates: 24 g, Protein: 15 g, Fat: 3 g, Saturated Fat: 1 g, Sodium: 486 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/breakfast/overnight-baked-stuffed-french-toast/

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Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Diabetic Dessert of the Week – Hot Fudge Cake

February 20, 2020 at 6:02 AM | Posted in dessert, diabetes, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is Hot Fudge Cake. Made using Sweet’N Low Brown Sugar Substitute, Cocoa, Baking Powder, Salt, Skim Milk, Corn Oil, Vanilla Extract, Brown Sugar, Hot Water, and Light Whipped Topping (optional). Hot Fudge Cake made healthier. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Hot Fudge Cake
Nothing says Valentine’s Day quite like chocolate, and nothing says chocolate quite like this decadent cake!

Ingredients
Preparation time:
10 minutes
Baking time:
30 minutes
1 cup all-purpose flour
1/2 cup sugar
6 teaspoons Sweet’N Low brown sugar substitute
2 tablespoons plus 4 tablespoons cocoa
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup skim milk
2 tablespoons corn oil
1 teaspoon vanilla extract
1/4 cup packed brown sugar
1 3/4 cups hot water
Light whipped topping (optional)

Directions
Yield: 9 servings
Serving size: 1/9 of cake

* Preheat oven to 350°F. Place flour, sugar, brown sugar substitute, 2 tablespoons cocoa, baking powder, and salt in a medium bowl; stir to combine. Stir in milk, oil, and vanilla extract (batter will have small lumps). Spread batter in an ungreased 8-inch square baking pan; set aside. In a small bowl, combine brown sugar and remaining 4 tablespoons cocoa; sprinkle over batter. Pour hot water over all; do not stir. Bake for 30 minutes, or until crust forms on top and filling is bubbly. Portion into 9 equal servings. Serve while warm with light whipped topping, if desired.

Nutrition Information:
Calories: 172 calories, Carbohydrates: 31 g, Protein: 3 g, Fat: 4 g, Saturated Fat: <1 g, Sodium: 134 mg, Fiber: <1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/hot-fudge-cake/

 

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Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

The Saturday Evening Dessert – Zucchini Brownies

August 27, 2016 at 5:04 AM | Posted in Saturday Evening Dessert | 6 Comments
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This week’s Saturday Evening Dessert is Zucchini Brownies.

 

Zucchini Brownies

Ingredients
1/2 cup Extra Virgin Olive Oil
1 1/2 cups White Sugar or 3/4 cup Splenda
2 teaspoons Vanilla Extract
2 cups All-Purpose Flour
1/2 cup Unsweetened Cocoa Powder
1 1/2 teaspoons Baking Soda
1 teaspoon Sea Salt
2 cups shredded Zucchini
1/2 cup chopped Walnuts
6 tablespoons Unsweetened Cocoa Powder
1/4 cup Margarine
2 cups Confectioners’ Sugar
1/4 cup 2% Milk
1/2 teaspoon Vanilla Extract
Directions
1 – Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
2 – In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
3 – Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners’ sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

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