Vegan MOFO - Day 29 - Zucchini Brownies

My friend Dana (no relation to the brownie author)- from the Day 28 post - has been asking for this recipe for months. Her kids went wild for it. I found a non-vegan version of this recipe years ago (back in 2000) on an oddball site. I have to give credit for the original recipe to Dana Resop. I cannot find the original recipe online anymore. I thought I had lost it in the great recipe binder abyss. I'm thrilled that I not only found the original, but I had actually made notes on how I veganized it! This is a rich, moist delicious brownie that will win you brownie points (pun intended) with your friends and family.

Dana's Zucchini Brownies

1 1/2 cups sugar

1/2 cup Earth Balance vegan butter

1/2 cup silken tofu

1 tablespoon applesauce

2 tablespoon non-dairy milk (soy, almond, etc)

1 teaspoon vanilla

2 1/2 cups zucchini, grated

2 cups flour

1/4 cup cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1 cup chocolate chips

1/4 cup sugar

Preheat oven to 350.

Cream sugar and butter together. Add tofu, applesauce, and non-diary milk and mix well. Mix flour cocoa, baking soda, salt and cinnamon together in a seperate bowl. Stir into wet ingredients. Fold in zucchini and mix well. Pour better into well oiled 9 x 13 pan. Sprinkle top with chocolate chips and remaining 1/4 cup sugar. Bake for 30 minutes. Test with toothpick for doneness.