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
- Preheat oven to 350°F.
- Add applesauce, butter, eggs, vanilla, sugar, cocoa, and zucchini to WildSide+ jar. Secure lid and select "Batter."
- Add flour, salt, and baking soda to jar. Secure lid and press "Pulse" 4–6 times or until all flour is incorporated.
- Pour into a greased 9-x-13-inch baking pan. Bake for 25–30 minutes.
- Remove from oven, and cover with chocolate chips, if desired.
The recipe has 1 1/2 cups of granulated sugar, so I’m guessing it’s sweet enough :)
Do you leave the skin on the zucchini?
Wow, the amount of sugar really negates the benefit of zucchini…
Would the fourside jar work for this?
Yum! Was almost afraid to try this, but it is amazing! You can’t taste the zucchini. Mine didn’t turn out as pretty as the photo. The chocolate chips didn’t sink into the batter, they melted on top, but the taste is still there. I cooked them for the full 30 minutes as when I checked them at 25 minutes, the middle sank down and was still gooey.
Leave a comment