Zucchini Brownies
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 162.1
- Total Fat: 4.2 g
- Cholesterol: 5.4 mg
- Sodium: 176.1 mg
- Total Carbs: 30.8 g
- Dietary Fiber: 1.8 g
- Protein: 2.3 g
View full nutritional breakdown of Zucchini Brownies calories by ingredient
Introduction
Delicious & moist brownies- no egg! My 2 preschoolers & company couldn't believe there was zucchini in these. Delicious & moist brownies- no egg! My 2 preschoolers & company couldn't believe there was zucchini in these.Number of Servings: 24
Ingredients
-
1/2 cup unsweetened applesauce
1 cup brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts
Frosting:
6 tablespoons unsweetened cocoa powder
1/4 cup butter
2 cups powdered sugar
1/4 cup milk
1/2 teaspoon vanilla extract
Directions
1. Preheat oven to 350 degrees F. Prepare a 9x13 pan with cooking spray.
2. In a large bowl, mix together applesauce, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
3. Bake for 20-25 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and butter; set aside to cool. In a medium bowl, blend together the powdered sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.
Yields: 24 servings
Number of Servings: 24
Recipe submitted by SparkPeople user SCHAUMANN1.
2. In a large bowl, mix together applesauce, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
3. Bake for 20-25 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and butter; set aside to cool. In a medium bowl, blend together the powdered sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.
Yields: 24 servings
Number of Servings: 24
Recipe submitted by SparkPeople user SCHAUMANN1.