| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Fudgy Zucchini Brownies

3/4 cup granulated sugar
1/4 cup margarine, softened
2 teaspoons vanilla extract
4 large egg whites, divided use
1 cup all-purpose flour
1/3 cup rice bran
1/3 cup unsweetened cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups shredded zucchini

1. Combine sugar and margarine in large bowl; beat in electric mixer at medium speed until crumbly. Add 2 tablespoons water, vanilla, 2 egg whites, beat at low speed until well blended.
2. Combine flour, rice bran, cocoa, baking powder, and salt; add to sugar mixture, stirring just until moistened. Stir in zucchini.
3. Beat remaining egg whites (at room temperature) in small bowl of electric mixer at high speed until stiff peaks form; gently fold into batter.
4. Pour batter in 8-inch square baking pan coated with cooking spray.
5. Bake at 350 degrees F. 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.

Makes 16 squares.

Recipe provided courtesy of the USA Rice Federation.