Whole-wheat dark chocolate zucchini brownies

By The Sugar Creek Christian Church and Ladies Aid Society Cookbook Submitted to Corner Post

These zucchini brownies are divine and make a great treat since zucchinis are currently in season.

Whole-wheat dark chocolate zucchini brownies

1 cup white whole-wheat flour

1/3 cup Nestle Toll House Baking Cocoa

1 1/4 tsp. baking soda

1/2 tsp. coarse salt

1 cup Nestle Toll House Dark Chocolate Morsels, divided

1/4 cup vegetable oil

1/2 cup packed light brown sugar

1/2 cup granulated sugar

2 large egg whites

1 tsp. vanilla extract

1 1/2 cups granulated zucchini (about three medium size zucchini)

Preheat oven to 350 degrees. Line 9 in backing pan with foil.

Combine flour, cocoa, baking soda and salt in a medium bowl.

Melt 3/4 cup morsels in large, microwave-safe bowl on high power for 1 minutes; stir until smooth. Cool slightly. Stir in oil, brown sugar, granulated sugar, egg whites and vanilla extract. Stir in flour mixture and fold in zucchini. Spread into prepared pan. Sprinkle remaining 1/4 cup morsels over top.

Bake for 30 minutes or until wooden pick inserted in center comes out slightly sticky. Cook completely in pan on wire rack.

Lift brownies from pan; cut into 16 squares. Store in airtight container for up to 5 days.