Zucchini Brownies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1/2 C. vegetable oil (I use canola or olive oil) 1 1/2 C. granulated white sugar 2 tsp. vanilla extract 2 C. all-purpose whole wheat flour 1/2 C. unsweetened cocoa powder 1 1/2 tsp. baking soda 1 tsp. salt 2 C. shredded zucchini (peeled first) 1/2 C. chopped walnuts (optional) 6 T. unsweetened cocoa powder 1/4 C. margarine (I use "I can't believe it's not butter) 2 C. powdered sugar 1/4 C. milk 1/2 tsp. vanilla extract
Preheat oven to 350°. Grease and flour a 9x13 inch baking pan. In a large bowl, mix together the oil, sugar and 2 tsp. vanilla until well blended. Combine the flour, ½ cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners’ sugar, milk and ½ teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares. For less calories and less sugar, omit the frosting!
Number of Servings: 24
Recipe submitted by SparkPeople user ALMOSTACOWGIRL.
Number of Servings: 24
Recipe submitted by SparkPeople user ALMOSTACOWGIRL.
Nutritional Info Amount Per Serving
- Calories: 203.5
- Total Fat: 8.6 g
- Cholesterol: 0.1 mg
- Sodium: 198.4 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 2.6 g
- Protein: 2.5 g
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