Chocolate Zucchini Brownie Bites Recipes

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GRANDMA'S CHOCOLATE ZUCCHINI BROWNIES



Grandma's Chocolate Zucchini Brownies image

Moist and wonderful chocolate brownies, no frosting needed. These are perfect right out of the oven!

Provided by HotinKC

Categories     Fruits and Vegetables     Vegetables     Squash

Time 55m

Yield 20

Number Of Ingredients 12

2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
½ cup butter
1 ½ cups white sugar
2 eggs
1 teaspoon vanilla extract
2 ½ cups shredded zucchini
2 tablespoons white sugar
1 cup chopped walnuts
1 cup chocolate chips

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a jelly roll pan.
  • Sift flour, cocoa powder, baking soda, and salt together in a bowl.
  • Beat the butter and 1 1/2 cups sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla extract with the last egg. Mix in the flour mixture until just incorporated. Fold in the zucchini; mixing just enough to evenly combine. Pour mixture into prepared pan. Sprinkle the remaining 2 tablespoons sugar, chocolate chips, and walnuts on top.
  • Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 25 to 30 minutes.

Nutrition Facts : Calories 239.1 calories, Carbohydrate 32.8 g, Cholesterol 30.8 mg, Fat 11.7 g, Fiber 1.6 g, Protein 3.5 g, SaturatedFat 5 g, Sodium 163.7 mg, Sugar 21.3 g

ZUCCHINI BROWNIES



Zucchini Brownies image

Moist chocolate brownies with frosting!

Provided by Marian

Categories     Fruits and Vegetables     Vegetables     Squash

Time 45m

Yield 24

Number Of Ingredients 14

½ cup vegetable oil
1 ½ cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
½ cup chopped walnuts
6 tablespoons unsweetened cocoa powder
¼ cup margarine
2 cups confectioners' sugar
¼ cup milk
½ teaspoon vanilla extract

Steps:

  • 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.
  • Make frosting while brownies cool. Melt together the 6 tablespoons of cocoa and margarine; set aside to cool.
  • Meanwhile, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Nutrition Facts : Calories 209.2 calories, Carbohydrate 32.9 g, Cholesterol 0.2 mg, Fat 8.6 g, Fiber 1.6 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 199.9 mg, Sugar 22.8 g

ZUCCHINI BROWNIES



Zucchini Brownies image

Brownie lovers, rejoice! This is the chocolaty solution for all your extra summer zucchini. With fudge brownies, mini chocolate chips and chocolate frosting for good measure, you get triple the chocolate in an easy, sweet summertime treat!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 24

Number Of Ingredients 5

1 box (18.3 oz) Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box for cakelike brownies
1 cup coarsely shredded zucchini (about 1 medium)
1/2 cup miniature chocolate chips
1 container Betty Crocker™ Rich & Creamy chocolate frosting

Steps:

  • Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. Make brownie batter as directed on box for cakelike brownies. Stir in zucchini and chocolate chips. Spread in pan.
  • Bake 23 to 27 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
  • Spread frosting over top. Cut into 6 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 220, Carbohydrate 32 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Brownie, Sodium 125 mg, Sugar 24 g, TransFat 0 g

ZUCCHINI CHOCOLATE CHIP BROWNIES



Zucchini Chocolate Chip Brownies image

A perfectly delicious way to use that zucchini from your garden!

Provided by Aunt Sue's® Raw Honey

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h40m

Yield 9

Number Of Ingredients 10

2 large eggs
½ tablespoon vanilla extract
⅔ cup Aunt Sue's® Raw & Unfiltered Honey
1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
¼ teaspoon salt
1 ¾ cups peeled and grated zucchini
1 ½ cups semi-sweet chocolate chips
2 tablespoons powdered sugar

Steps:

  • Preheat oven to 325 degrees F and grease or spray an 8x8-inch baking pan.
  • In a large bowl, whisk together the eggs, vanilla, and honey.
  • In a separate bowl, combine flour, cocoa powder, baking soda and salt. Whisk well to combine.
  • Add the dry mix to the wet, and combine well, being careful not to over mix.
  • Fold in the zucchini and chocolate chips.
  • Pour the batter into the greased pan.
  • Bake for 30 to 35 minutes or until a toothpick comes out clean.
  • Allow to cool at room temperature for at least an hour.
  • Top with powdered sugar and a thin drizzle of honey and serve!

Nutrition Facts : Calories 300.7 calories, Carbohydrate 54.3 g, Cholesterol 41.3 mg, Fat 10.3 g, Fiber 3.9 g, Protein 5.3 g, SaturatedFat 5.7 g, Sodium 297.8 mg, Sugar 38.3 g

FROSTED ZUCCHINI BROWNIES



Frosted Zucchini Brownies image

These are so moist and chocolaty. A recipe passed down from my mother-in-law who passed away 10 years ago. The first time I made these my husband and I cried as he said, 'This is my mom!' So to honor a special woman whose 5 food groups were chocolate chip cookies, chocolate cake, brownies, chocolate candy, and chocolate ice cream, I give you the ultimate brownie recipe!

Provided by asertell

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h15m

Yield 20

Number Of Ingredients 16

2 cups white sugar
1 ½ cups canola oil
4 large eggs
2 cups all-purpose flour
¼ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon vanilla extract
3 cups grated zucchini
1 cup chopped nuts
6 tablespoons unsweetened cocoa powder
¼ cup melted butter
2 cups confectioners' sugar
¼ cup milk
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a rimmed baking sheet.
  • Whisk white sugar, canola oil, and eggs together in a bowl. Mix flour, 1/4 cup cocoa powder, baking soda, cinnamon, and salt together in a separate bowl. Stir sugar mixture into flour mixture; add 1 teaspoon vanilla extract and mix batter. Fold zucchini and nuts into batter; pour onto the prepared baking sheet.
  • Bake in the preheated oven until cooked through, 25 to 30 minutes. Cool brownies completely.
  • Stir 6 tablespoons cocoa powder and melted butter together in a bowl; stir in confectioners' sugar, milk, and 1/2 teaspoon vanilla extract until frosting is smooth. Spread frosting on brownies.

Nutrition Facts : Calories 406 calories, Carbohydrate 45.3 g, Cholesterol 43.5 mg, Fat 24.6 g, Fiber 1.9 g, Protein 4.3 g, SaturatedFat 3.7 g, Sodium 276.7 mg, Sugar 33.1 g

CHOCOLATE ZUCCHINI BROWNIE BITES



Chocolate Zucchini Brownie Bites image

Something different to do with an overabundance of zucchini. These brownie bites do not last long at my house. Store in an airtight container.

Provided by Jane Ferrell Tippett

Categories     Fruits and Vegetables     Vegetables     Squash

Time 40m

Yield 60

Number Of Ingredients 9

cooking spray
6 tablespoons water
2 tablespoons ground flax meal
2 cups self-rising flour
6 tablespoons unsweetened cocoa powder
½ cup butter, softened
1 ½ cups white sugar
1 teaspoon vanilla extract
2 ½ cups finely grated zucchini

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 3 mini muffin pans with cooking spray.
  • Mix water and flax meal together and set aside until gelled, about 5 minutes. Mix flour and cocoa powder in a small bowl.
  • Beat butter and sugar with an electric mixer in a large bowl until well combined. And 1/2 of the flax mixture and beat well. Add remaining flax mixture and vanilla extract; mix well. Blend in the flour mixture a little at a time until completely incorporated. Add zucchini with a spoon and mix well. Spoon batter into the prepared muffin pans.
  • Bake in the preheated oven until edges pull away from the sides of the pan, about 20 minutes. Remove from the pans and cool on wire racks.

Nutrition Facts : Calories 51.2 calories, Carbohydrate 8.6 g, Cholesterol 4.1 mg, Fat 1.8 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 1 g, Sodium 64.6 mg, Sugar 5.1 g

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