Zucchini Brownies Recipe

zucchini brownies recipe
Here's a creative - and delicious - way to use that extra zucchini in your fridge. This recipe is also a great way to sneak more vegetables into your diet.

Overview


Total time:  30 M  50 S

Servings:  20

Calories:  145


Ingredients

  • 1/4 cup applesauce
  • 1/4 cup butter melted
  • 2 eggs
  • 2 tsp. vanilla extract
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsweetened cocoa
  • 1 medium zucchini trimmed and halved lengthwise
  • 2 cups all-purpose flour
  • 1 tsp. kosher or sea salt
  • 1 1/2 tsp. baking soda
  • 1/4 cup chocolate chips for garnish (optional)

Nutritional Information

  • Serving Size: 1 piece
  • Fat: 3g
  • Saturated Fat: 2g
  • Cholesterol: 27mg
  • Sodium: 235mg
  • Carbohydrates: 27g
  • Fiber: 1g
  • Sugar: 17g
  • Protein: 4g

Instructions

  1. Preheat oven to 350°F.
  2. Add applesauce, butter, eggs, vanilla, sugar, cocoa, and zucchini to WildSide+ jar. Secure lid and select "Batter."
  3. Add flour, salt, and baking soda to jar. Secure lid and press "Pulse" 46 times or until all flour is incorporated.
  4. Pour into a greased 9-x-13-inch baking pan. Bake for 2530 minutes.
  5. Remove from oven, and cover with chocolate chips, if desired.



79 comments


  • Karen Chute

    can this be made gluten free


  • Blendtec

    Sure! You can replace the all-purpose flour with a gluten-free flour.


  • Amber

    No they’re not. The ones I’ve bought from the store have been anywhere from 1 to 3 cups, grated


  • Amber

    I always reduce the amount of sugar. I would start at 1/2 to 3/4 cups and add more to taste. Another option is to use dates instead, since you’re already using a blender


  • Amber

    One trick I’ve learned with zucchini bread is if you use carrots instead of oil you can cut the sugar. I would also use dates instead of sugar. They are high in vitamins and minerals. If you’re putting it in the blender, they’ll get ground up anyway


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