Whole Wheat Zucchini Brownies

Ingredients:

2 zucchini
1 cup white whole-wheat flour
1/3 cup baking cocoa
1 1/4 tsp. baking soda
1 tsp salt
1 cup dark chocolate morsels, divided
1/4 cup canola oiil
1/2 cup packed light brown sugar
1/2 cup white sugar or Splenda
2 large egg whites (see leftover uses for egg whites/egg yolks)
1 tsp. vanilla extract

Instructions:
Peel and roughly chop zucchini.  Put in food
processor and pulse until it looks like a really thick green applesauce. 

Put in a seive over a bowl, and force most of the juice out.  Let drain overnight in fridge.  (Don't throw away that zucchini juice!   Use it in a smoothie, like this smoothie!)

Preheat oven to 350° F. Line 9-inch-square baking pan with foil.

Combine flour, cocoa, baking soda and salt in medium bowl.   In another small bowl, whip the egg whites a bit, and combine with oil and vanilla.
  

Melt ¾ cup morsels in large, microwave-safe bowl on HIGH (100%) power for 1 to 1 1/2 minute; stir until smooth. Cool slightly.

Stir in oil/egg/vanilla mixture, brown sugar,  and granulated sugar or Splenda.  Stir in flour mixture; fold in zucchini. Spread into prepared pan. Sprinkle remaining ¼ cup morsels over top.
   

Bake for 30 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Lift brownies from pan; cut into 12 squares. Store in airtight container for up to 5  days.

  
Yield: 12 brownies
WW Points+: 5 pts per brownie (4 when made with Splenda)