Chocolate Zucchini Brownies
If you want to add more dairy free recipes to your recipe box, Chocolate Zucchini Brownies might be a recipe you should try. This hor d'oeuvre has 204 calories, 3g of protein, and 8g of fat per serving. This recipe serves 16. For 18 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 5467 people have tried and liked this recipe. It is a cheap recipe for fans of American food. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Dinner Mom. A mixture of baking soda, vanillan extract, unbleached flour, and a handful of other ingredients are all it takes to make this recipe so flavorful. Overall, this recipe earns a not so outstanding spoonacular score of 15%. Chocolate Zucchini Brownies, Double Chocolate Zucchini Brownies, and Zucchini Chocolate Chip Brownies are very similar to this recipe.
Servings: 16
Ingredients:
1 1/2 teaspoons baking soda
1/2 cup canola oil
1 large zucchini to yield 2 cups of shreds
1 teaspoon salt
1 1/2 cups sugar (you can replace up to half of the sugar with a stevia blend)
2 cup unbleached all-purpose flour
1/2 cup unsweetened cocoa
2 teaspoons vanilla extract
Equipment:
oven
bowl
baking pan
grater
frying pan
Cooking instruction summary:
Preheat oven to 350 degrees F.Combine oil, sugar and vanilla extract in a bowl until well-combined and crumbly.Combine flour, cocoa, baking soda and salt in a separate bowl.Add sugar mixture to the flour mixture.Using a grater, shred the zucchini.Stir the zucchini shreds into the batter until thoroughly incorporated. Batter should be moist and thick.Scrape batter into an 8 x 11 baking dish.Bake for approximately 25-30 minutes or until the brownie is fairly firm and begins to pull from the sides of the pan.Allow brownies to cool.
Step by step:
1. Preheat oven to 350 degrees F.
2. Combine oil, sugar and vanilla extract in a bowl until well-combined and crumbly.
3. Combine flour, cocoa, baking soda and salt in a separate bowl.
4. Add sugar mixture to the flour mixture.Using a grater, shred the zucchini.Stir the zucchini shreds into the batter until thoroughly incorporated. Batter should be moist and thick.Scrape batter into an 8 x 11 baking dish.
5. Bake for approximately 25-30 minutes or until the brownie is fairly firm and begins to pull from the sides of the pan.Allow brownies to cool.
Nutrition Information:
covered percent of daily need
