Peppery Vegan Zucchini Brownies
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 109.7
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 155.6 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 3.5 g
- Protein: 2.7 g
View full nutritional breakdown of Peppery Vegan Zucchini Brownies calories by ingredient
Introduction
Moist, full of goodness, and a great way to use up the summer's extra zucchini.I love peppery chocolate, and this just begs for it. Obviously, the pepper is optional.
No dairy or other animal products, but be sure to use 100% vegan cocoa if you're concerned (it can be sneaky).
A sprinkle or two of cinnamon, or some orange zest on top, would be a great take on these. Moist, full of goodness, and a great way to use up the summer's extra zucchini.
I love peppery chocolate, and this just begs for it. Obviously, the pepper is optional.
No dairy or other animal products, but be sure to use 100% vegan cocoa if you're concerned (it can be sneaky).
A sprinkle or two of cinnamon, or some orange zest on top, would be a great take on these.
Number of Servings: 20
Ingredients
-
1 cup unsweetened apple sauce
1 cup unsweetened cocoa powder
1 cup granulated sugar (or Splenda, if you like)
2 cups whole-wheat flour (or white, of course)
1.5 tsp vanilla
1 pinch of salt
A bit of freshly-ground pepper - maybe a tbsp
1 tablespoon olive oil (optional)
Directions
Prep:
Preheat oven to 350 degrees
Lightly grease a 9x13 pan (I use olive oil-flavored Pam)
Peel zucchinis (lightly - I like to leave some green for nutrition, but remove the tough stuff) and shred.
Cook:
Whisk together flour and sugar.
Add salt and cocoa, mixing very well and fluffing.
In a separate bowl, mix together applesauce, vanilla, and 1/2 of the zucchini.
Slowly add dry ingredients to wet ones, stirring well.
Add the remaining zucchini and, if your mixture looks dry-ish, add olive oil.
Mix very well.
Add pepper, saving some for the top.
Spread mixture evenly into the pan. Sprinkle the remaining pepper on top.
Cook 25-30 minutes, let cool
No need for frosting, but do have some Silk nearby to wash them down. Try them frozen, too!
Number of Servings: 20
Recipe submitted by SparkPeople user HANNABELLA23.
Preheat oven to 350 degrees
Lightly grease a 9x13 pan (I use olive oil-flavored Pam)
Peel zucchinis (lightly - I like to leave some green for nutrition, but remove the tough stuff) and shred.
Cook:
Whisk together flour and sugar.
Add salt and cocoa, mixing very well and fluffing.
In a separate bowl, mix together applesauce, vanilla, and 1/2 of the zucchini.
Slowly add dry ingredients to wet ones, stirring well.
Add the remaining zucchini and, if your mixture looks dry-ish, add olive oil.
Mix very well.
Add pepper, saving some for the top.
Spread mixture evenly into the pan. Sprinkle the remaining pepper on top.
Cook 25-30 minutes, let cool
No need for frosting, but do have some Silk nearby to wash them down. Try them frozen, too!
Number of Servings: 20
Recipe submitted by SparkPeople user HANNABELLA23.