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  1. #1
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    Zucchini Brownies

    Zucchini Brownies



    Zucchini Brownies-zucchini-jpg



    I found this on the Yummy Life website and thought it sounded (and looked) so delectable! I think, even without the frosting, it would still taste good. Hope to make this one soon.

    zucchini brownies:
    Servings: 24 servings
    Ingredients

    • 2 cups chopped raw zucchini
    • 1/4 cup coconut or vegetable oil, or melted butter
    • 1/2 cup low fat yogurt* (regular or Greek)
    • 1-1/4 cups sugar
    • 1 tablespoon vanilla extract
    • 2 cups whole wheat pastry flour (may substitute gluten-free oat flour, if desired)
    • 1/2 cup unsweetened cocoa powder (dark cocoa recommended)
    • 1-1/2 teaspoons baking powder
    • 1 teaspoon kosher salt




    • FROSTING INGREDIENTS:
    • 1 cup semisweet or bittersweet chocolate chips
    • 1/4 cup canned evaporated milk (may substitute almond milk, if desired)
    • 2 tablespoons butter (may substitute coconut or vegetable oil, if desired)
    • 1/2 teaspoon vanilla
    • 1 cup powdered sugar
    • 1/2 cup chopped pecans or walnuts (optional)


    Directions
    Preheat oven to 350 degrees and grease a 9x13 pan. In blender or food processor, puree zucchini, oil, yogurt, sugar, and vanilla. Set aside. In large bowl, whisk together flour, cocoa, baking powder and salt. Add pureed wet ingredients to dry ingredients and stir until moist throughout. Pour into greased pan, spread evenly, and bake for 20-25 minutes until toothpick comes out clean or with a few moist crumbs. (Overcooking will result in dry brownies.) Remove from oven and place on cooling rack. Cool for 20-25 minutes and frost while still warm.

    TO MAKE FROSTING:
    Combine chocolate chips, evaporated milk, butter (or oil) and vanilla in microwave-proof bowl. Microwave on full power for 30-40 seconds. Remove and whisk until chocolate chips melt in and mixture is smooth (return to microwave for a few seconds if necessary). Add powdered sugar and continue whisking until smooth. Spread evenly over brownies while they are still slightly warm. Sprinkle with chopped nuts, if desired.

    Brownies may left unfrosted, if preferred. Dust the top lightly with powdered sugar for a prettier appearance.

    Brownies (frosted or unfrosted) may be covered and frozen. Remove cover as they thaw to prevent condensation from forming and making the frosting soggy.

    Nutritional Information for 1 serving (without nuts, cut into 24 servings per batch )
    Unfrosted: 103 calories, 2.8g fat, 19.7g carbs, 2g fiber, 2g protein; Weight Watchers PtsPlus: 3
    Frosted: 181 calories, 6.9g fat, 30.9g carbs, 3g fiber, 2.2g protein; Weight Watchers PtsPlus: 5

    *To make dairy-free/vegan, omit yogurt and increase oil from 1/4 to 1/2 cup

  2. #2
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    Re: Zucchini Brownies

    Zucchini Brownies



    Ooh, let me know how it turns out. You know I am always trying new healthy treats for the kids.

  3. #3
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    Re: Zucchini Brownies

    Zucchini Brownies



    1/2 cup vegetable oil

    1 1/2 cups white sugar

    2 teaspoons vanilla extract

    2 cups all-purpose flour

    1/2 cup unsweetened cocoa powder

    1 1/2 teaspoons baking soda

    1 teaspoon salt

    2 cups shredded zucchini

    1/2 cup chopped walnuts



    6 tablespoons unsweetened cocoa powder

    1/4 cup margarine

    2 cups confectioners' sugar

    1/4 cup milk

    1/2 teaspoon vanilla extract


    Directions

    Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
    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.
    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.

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