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:

Quickview
203k Calories
2g Protein
7g Total Fat
32g Carbs
0% Health Score
Limit These
Calories
203k
10%

Fat
7g
12%

  Saturated Fat
0.88g
6%

Carbohydrates
32g
11%

  Sugar
19g
22%

Cholesterol
0.06mg
0%

Sodium
252mg
11%

Caffeine
6mg
2%

Get Enough Of These
Protein
2g
5%

Manganese
0.23mg
11%

Selenium
6µg
10%

Vitamin E
1mg
9%

Copper
0.13mg
7%

Fiber
1g
5%

Vitamin K
5µg
5%

Magnesium
18mg
5%

Phosphorus
36mg
4%

Iron
0.54mg
3%

Zinc
0.33mg
2%

Potassium
61mg
2%

Folate
6µg
2%

Vitamin B3
0.26mg
1%

Vitamin B2
0.02mg
1%

Vitamin B1
0.02mg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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