Zucchini Brownies

Diet Type Meal Type

Savoir quoi manger – Santé rénale – Roxanne Papineau, Dt.P  nutritionist at IUCPQ

President of the Quebec Nephrology Nutritionists’ Association (RNNQ)

Zucchini Brownies

Ingredients

130 g (1 cup) whole wheat flour

100 g (1 cup) oat bran

55 g (1/2 cup) organic cocoa powder

25 g (1/4 cup) ground flax seed

½ tsp baking soda

80 ml (1/3 cup) canola oil

100 g (1/2 cup) brown sugar

2 large eggs

250 g (1 cup) unsweetened apple sauce

2 tsp vanilla extract

2 small zucchinis (175 g), grated

90 g (1/2 cup) dark chocolate chips

Directions

Pre-heat the oven to 180 °C (350 °F). Grease a 28 x 20 cm (11 x 8 inch) baking pan.

Mix the flour, oat bran, cocoa, flax seed, and baking powder together in a bowl.

In a large bowl, beat the oil and sugar together. Add the eggs, applesauce, and the vanilla. Mix well. Fold in the dry ingredients. Add the grated zucchini and the chocolate chips. Mix well. The batter will be thick.

Pour the batter into the baking pan and smooth the surface with a spatula. Bake in the centre of the oven for 30 minutes. Cool before cutting into 16 pieces.

Storage: These brownies will store well in a sealed container in the refrigerator for a week, or for six months in the freezer.

Health Information: Using applesauce significantly reduces the fat and sugar content in recipes.

Nutrient Analysis

Calories: 170 KCal

Protein: 4 g

Carbohydrates: 24 g

Fibre: 4 g

Total Fat: 9 g

Sodium: 135 mg

Phosphorus: 125 mg

Potassium: 204 mg

Renal Diet Nutrient Analysis

Servings per recipe: 16

Serving size: 69 g

Renal and Diabetic Exchanges

1 carb choice