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Monday, May 18, 2009

Zucchini Brownies

These are absolutely delicious and perfect for anyone who cannot have milk or eggs. Also, very budget friendly for brownies from scratch. I recently tried making these a little healthier, my healthy changes are in parenthesis.
  • 1/2 cup unsweetened applesauce 
  • 1 cups white sugar 
  • 2 teaspoons vanilla extract 
  • 2 cups all-purpose flour 
  • 1/2 cup special dark cocoa powder 
  • 1 1/2 teaspoons baking soda 
  • 1 teaspoon salt 
  • 2 cups shredded zucchini 
  • 1/2 cup chopped walnuts (optional) 
Frosting
  • 6 tablespoons unsweetened cocoa powder (use only 5) 
  • 1/4 cup butter (use 3 tablespoons) or coconut oil
  • 2 cups confectioners' sugar (1 1/2 cups) 
  • 1/4 cup regular, soy, coconut, almond, or rice milk (3 tablespoons) 
  • 1/2 teaspoon vanilla extract 
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 oil, 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 and walnuts. 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. 
If you follow the lower calorie suggestions and cut into 16 squares, each piece will only be 140 calories and it still tastes delicious!

My sister shared her gluten-free version in the comments but I am including them in the post, too.
  • 1/2 cup oil 
  • 3/4 cup applesauce
  • 3/4 cup sugar
  • 1 cup millet flour 
  • 1 cup brown rice flour
  • 2 teaspoons vanilla extract 
  • 1/2 cup unsweetened cocoa powder 
  • 1 1/2 teaspoons baking soda 
  • 1 teaspoon salt 
  • 2 cups shredded zucchini 
  • 1/2 cup chopped walnuts (optional) 
Follow the above directions for both the brownies and the frosting.

Original recipe source: allrecipes.com

1 comment:

  1. RachelAugust 17, 2010

    My husband is on a sugar-free and gluten-free diet right now. So I modifidied this recipe for him and they turned out pretty good.
    First, I used 1/2 c. oil and 3/4 c. applesause (added moisture); then I cut the sugar in half (only 3/4, and next time I might try only 1/2 c.); finally, I substitued the 2 c. All-purpose flour with 1 c. Millet flour and 1 c. Brown Rice flour. I left everything else the same. They were drier and crumblier than the original recipe, but pretty good for a healthy version; especially for people with restrictive diets.

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