zucchini brownies


4.1 of 5 (26)
member ratings
Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 155.7
  • Total Fat: 2.5 g
  • Cholesterol: 5.2 mg
  • Sodium: 3.3 mg
  • Total Carbs: 33.6 g
  • Dietary Fiber: 1.7 g
  • Protein: 1.9 g

View full nutritional breakdown of zucchini brownies calories by ingredient


Introduction

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Number of Servings: 24

Ingredients

    1/2 cup applesauce
    2 cups shredded zucchini
    1 1/2 cups sugar
    2 tsp vanilla
    2 cups flour
    1/2 cup cocoa powder
    1 1/2 tsp baking soda
    1 tsp salt

    6 tbsp cocoa powder
    1/4 cup butter
    1/4 cup milk
    1/2 tsp vanilla
    2 cups confectioners sugar

Directions

1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2 In a large bowl, mix together the 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. Spread evenly into the prepared pan.
3 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 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.
Makes 24 brownies

Number of Servings: 24

Recipe submitted by SparkPeople user MISSYBASE.

TAGS:  Desserts |

Member Ratings For This Recipe


  •  no profile photo

    Very Good
    4 of 4 people found this review helpful
    Peel the green off the zucchini. Cut in sections lenght wise then, then cut off the pithy seed part. Then your zucchini, is ready to shred. Zucchini has no taste of its own if you follow this rule. It takes on the taste of your other ingredients. - 1/9/09


  • no profile photo

    O.K.
    2 of 2 people found this review helpful
    For brownies, these were disappointing. For healthy chocolate zucchini cake, it was just fine: a nice cake texture, moist, and chocolaty. There was a distinctive this-is-not-a-brownie flavor to it, though, probably from the zucchini. I added chocolate chips instead of making frosting. - 9/27/08


  • no profile photo

    Incredible!
    1 of 1 people found this review helpful
    Absolutely Incredible! The entire family loved them! They were eaten within 48 hours of making them! Will definitlely be making them again- they were so moist! I did modify however by adding 1/2 cup more applesauce, 1 tbsp more of vanilla, and also 1/4 of milk :) delicious! - 11/2/08


  • no profile photo

    Bad
    1 of 1 people found this review helpful
    I made it exactly and no one in my family liked them. The zucchini flavor (and smell) was too strong and looked like grass! I wish I would've pureed instead of shredded the zucchini. The brownies also had a strange sponge-like texture. We all took one bite and the rest went in the garbage. - 9/23/08


  • no profile photo

    Incredible!
    1 of 1 people found this review helpful
    I followed the directions but the batter did not have enough liquids-it wouldn't mix anymore and there was still dry ingredients,so I added 1/3 cup water and it turned out perfect.I froze about half of the brownies.I just tried them;can actually eat them right out of the freezer(& not frozen solid!) - 9/10/08