| 1 1/2 | c. Sucanat / Fruitsource combo |
| 2/3 | c. applesauce |
| 1 | T. vanilla |
| 3 | c. shredded zucchini |
| 1 | c. unbleached white flour |
| 1 3/4 | c. barley flour |
| 2 | tsp. baking powder |
| 2 | tsp. baking soda |
| 1/3 | c. dry cocoa |
Preheat oven at 350 degrees. Spray a 9x13 baking pan with cooking spray, then flour. In a mixing bowl, combine sugar, applesauce, and vanilla. Mix well and stir in zucchini. In another mixing bowl, combine flour, baking powder, baking soda and cocoa powder. Mix wet ingredients with dry ingredients just until moistened. Spread batter in prepared pan. Bake for 25 minutes. If you plan to frost, start preparing the frosting as cake is baking. Makes 18 Servings, about 1/4 gram fat each.
COCOA FROSTING
| 1/2 | c. nonfat dry milk (not instant) |
| 1/2 | c. water |
| 1/2 | c. sifted cocoa or carob powder |
| 1/4 | c. honey |
| 1/4 | c. brown rice syrup |
| 1/4 | tsp. instant coffee granules |
| 3 | tsp. vanilla |
In medium saucepan, mix nonfat milk powder in water. Place over medium heat and stir in cocoa and honey. Cook and stir about 15 minutes until thickened. Towards the end of the cooking time, add coffee granules. Remove from heat and stir in vanilla. Let cool 5-10 minutes then frost brownies. Frosting will continue to thicken as it cools.