Chocolate Zucchini Brownies
Chocolate Zucchini Brownies is an American recipe that serves 15. This hor d'oeuvre has 243 calories, 3g of protein, and 11g of fat per serving. For 26 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. Several people made this recipe, and 1364 would say it hit the spot. This recipe from Alidas Kitchen requires baking soda, unsweetened cocoa powder, granulated sugar, and vanillan extract. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a dairy free diet. With a spoonacular score of 39%, this dish is not so outstanding. If you like this recipe, you might also like recipes such as Chocolate Zucchini Brownies, Double Chocolate Zucchini Brownies, and Grandma's Chocolate Zucchini Brownies.
Servings: 15
Ingredients:
1 1/2 teaspoons baking soda
1/2 cup canola oil
1 1/2 cups granulated sugar
1 teaspoon salt
1/2 cup semi-sweet chocolate chips, divided (use dairy free for vegan)
1/2 cup unsweetened cocoa powder
2 teaspoons vanilla extract
2 cups whole wheat pastry flour (or all-purpose flour)
2 cups shredded zucchini, tablespoon out excess moisture
Equipment:
whisk
bowl
oven
baking pan
toothpicks
wire rack
frying pan
Cooking instruction summary:
Preheat oven to 350* F.In a medium bowl, whisk the flour, cocoa, baking soda and salt.Put oil, sugar and vanilla in a separate large bowl, and beat on medium for about 2 minutes, until combined. Add flour to sugar mixture and stir until almost combined. Then add zucchini and continue mixing to combine. Stir in 1/4 cup chocolate chips. [Note: It is normal for the batter to be stiff and/or dry. Just keep mixing.] Spread batter into prepared baking pan. Sprinkle remaining 1/4 cup of chocolate chips over the top. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with some crumbs clinging to it. [Note: They key to fudgy brownies is to not over bake.] Move pan to a wire rack to cool completely.
Step by step:
1. Preheat oven to 350* F.In a medium bowl, whisk the flour, cocoa, baking soda and salt.Put oil, sugar and vanilla in a separate large bowl, and beat on medium for about 2 minutes, until combined.
2. Add flour to sugar mixture and stir until almost combined. Then add zucchini and continue mixing to combine. Stir in 1/4 cup chocolate chips. [Note: It is normal for the batter to be stiff and/or dry. Just keep mixing.]
3. Spread batter into prepared baking pan. Sprinkle remaining 1/4 cup of chocolate chips over the top.
4. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with some crumbs clinging to it. [Note: They key to fudgy brownies is to not over bake.] Move pan to a wire rack to cool completely.
Nutrition Information:
covered percent of daily need
