Zucchini Brownies

I know I’m like a month behind on the zucchini train but remember I had a baby last week…so I’m totally playing the baby card. Before we jump into apple and pumpkin season, and believe me…I’m so ready to go there, here’s one last summer recipe for those huge zucchini you have from your garden. You know I wouldn’t share these with you if they weren’t worth it.

Let me start by saying that I’m not a believer in skinny treats. For me, if I’m going to indulge, I’m going full throttle. But for once I tried to go the healthy route. In these zucchini brownies I replaced half of the oil with applesauce, used whole wheat flour, no eggs, and used shredded zucchini in the batter. But then I topped them with naughty, naughty frosting and ruined anything that could be healthy about these. Oops.

The no egg thing completely threw me for a loop but I didn’t even miss them at all. The zucchini provides enough moisture for the brownies. These brownies were extremely moist and the zucchini was undetectable to my kids.

 
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Zucchini Brownies

Ingredients

Brownies:

  • 1/4 cup vegetable oil
  • 1/4 cup applesauce
  • 1 1/2 cups white sugar
  • 2 teaspoons vanilla extract
  • 2 cups whole wheat flour (or all purpose)
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups shredded zucchini

Frosting:

  • 6 tablespoons unsweetened cocoa powder
  • 1/4 cup butter
  • 2 cups confectioners’ sugar
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees F. Grease and flour a 9×13 inch baking dish.
  2. In a large bowl, mix together the oil, applesauce, 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. Spread evenly into the prepared pan. My zucchini was really moist but if yours is on the drier side, press the mixture into the pan. The zucchini will release moisture as it bakes.
  3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.
  4. For the frosting: Melt together the 6 tablespoons of cocoa and margarine and 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.

Notes

Source: adapted from Allrecipes

Speak Your Mind

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Comments

  1. I can’t believe you are posting already! Don’t get carried away and do more than you should before you should. We’ll wait for you.

    • Christy {The Girl Who Ate Everything} says:

      Thanks. I’ll remember that or try too 🙂 I had made a few recipes before I gave birth so I’m really not that crazy.

  2. A baby= totally legit excuse ;). Congrats again…. These look so yummy! And love that there are veggies hidden inside!

  3. I definitely need to try these! Delicious!

  4. These look really chocolatey and moist. Perfect!

  5. I can no longer use wheat can you suggest a substitute flour to use?
    Please advise

  6. Can you sub the applesauce with yogurt instead? I often use yogurt in my cupcakes when it calls for oil and they make for a much moister cake, so I’m a total yogurt devotee in baking. Besides, we never have applesauce in the house. 😉

  7. What a great way to eat your veggies! And that frosting looks amazing!

  8. I love that you balanced these out with the naughty frosting. They were starting to sound a little too healthy for a minute there… So happy your sweet baby girl is here! Congratulations to you and your family.

  9. I have never tried brownies with zucchini but this one looks delicious. I bet my children will love it!

  10. OMG! I made these this weekend (once batch with frosting, one without). Personally, I like the ones without frosting. They are soooo moist and delicious! My six year old son says, “Wow mom, these are really good! I can’t even taste the zucchini!” Thanks for sharing!

  11. I made these brownies for my family last night and they LOVED them…even my wife who is a choco-holic and skeptical of the zucchini addition. I was amazed that the we had almost all (except the zucchini) the ingredients already. Score!!

    Anyway, what we were wondering is if you have the nutritional content for them (calories, fat, carbs, fiber, etc.) Calories and carbs are the most important information we need.

    Lastly, I ran into one problem. In using a food processor, I used the shredder plate for the zucchini shredding, but the shreds still came out pretty big. So, I put in the blade and pulsed it to chop the shreds up finer. I got somewhere between a fine shred and a purée with lots of released water. After draining most of the water, the batter still had a lot of liquid. I had to bake the brownies for an extra 15 minutes, but they still came out really moist. I was afraid the larger shreds would be noticed by the kids and that’s why I chopped/puréed them more. Did I make mistake with that and would the kids have noticed the larger shreds?

    Thanks you!!

  12. We love these brownies! In fact, I just made them tonight! Our family happens to have food allergies to egg, dairy and wheat so I do have to make a couple adjustments. When I make these I half the sugar, use coconut oil, and for my flours I use 1 c sorghum flour, 3/4 c brown rice flour, 1/4 c tapioca flour and 3/4 t xanthan gum. Maybe that will be helpful to the other commenter who cannot have wheat.

  13. Could we replace the white sugar with brown sugar?

  14. Are these brownies cake like or chewy?

  15. Cooling on my counter as I write this. They smell amazing! Hope they taste as good as they smell! The real test will come tomorrow, will the kids notice the zucchini?!

  16. Hello, I discovered this recipe through pinterest about 2 years ago. It is my go-to summer brownie recipe! I love it, and people are always very impressed by the brownies when I bring them to summer bbqs.

  17. I really like that you use wheat flour in this recipe, it has gotten a bit of a bad rap, but for most people whole wheat is great!