Zucchini Brownies
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 156.3
- Total Fat: 6.1 g
- Cholesterol: 0.0 mg
- Sodium: 163.8 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 0.9 g
- Protein: 1.8 g
View full nutritional breakdown of Zucchini Brownies calories by ingredient
Introduction
use up that garden zucchini use up that garden zucchiniNumber of Servings: 24
Ingredients
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1/2 cup vegetable oil (I use rice bran oil)
1 1/2 C. sugar
2 tsp vanilla
2 cups flour
1 Cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 tea spoon salt
2 cups shredded zucchini
Directions
Preheat oven to 35o degrees. Grease & flour 9 x 13 in. baking dish.
Mix together the oil, sugar & vanilla until blended well. Then add flour, cocoa, soda & salt; stir into the oil/sugar batter. Gently stir in the zucchini, then spread evenly into the pan.
Bake 25-30 minutes in the preheated oven.
Number of Servings: 24
Recipe submitted by SparkPeople user STEPHANIEMEYER.
Mix together the oil, sugar & vanilla until blended well. Then add flour, cocoa, soda & salt; stir into the oil/sugar batter. Gently stir in the zucchini, then spread evenly into the pan.
Bake 25-30 minutes in the preheated oven.
Number of Servings: 24
Recipe submitted by SparkPeople user STEPHANIEMEYER.
Member Ratings For This Recipe
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CAROG424
Pretty good. It took more oil than the 1/2 c. I used 1/2 regular sugar and 1/2 splenda. Very cake like. - 9/12/09
Reply from STEPHANIEMEYER (8/14/10)
It's more fudgy if you do not drain the liquid from the zucchini. The first time I made it, I used fresh zucchini and it was watery, they were really fudgy. When I made them with my frozen, drained zucchini it was more cake-like. Sorry it took me so long to respond, it took a while to figure it.