ZUCCHINI BROWNIES
Moist chocolate brownies with frosting!
Provided by Marian
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 24
Number Of Ingredients 14
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
FROSTED ZUCCHINI BROWNIES
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
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
HEALTHY ZUCCHINI BROWNIES
Here is a super easy and quick recipe for healthy brownies with zucchini. Zucchini will make your brownie moist and rich while balancing the cocoa flavor. It's the perfect ingredient for fudgy brownies, and unless you tell you used zucchini, no one will know!
Provided by SideChef
Categories Healthy Quick and Easy Vegetarian Pescatarian Baked Goods 30 or Less Easy Quick Dairy-Free Shellfish-Free SideChef Original Soy-Free Holidays Fish-Free Peanut-Free Tree Nut-Free Tomato-Free Oven Walmart
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (180 degrees C).
- In a large bowl with the Large Egg (2), add Vegetable Oil (1/4 cup), Water (2 tablespoon), and Chocolate Fudge Brownie Mix (1 box). Mix until well combined.
- Fold in Zucchini (1 cup), mix until well combined.
- Pour the mixture into a greased parchment-lined baking pan, then use a spatula to smooth the top. Bake according to the package direction for about 20 minutes.
- Allow cooling slightly before transferring to the cooling rack. Slice the brownies and serve.
Nutrition Facts : Calories 166 calories, Protein 2.2 g, Fat 4.8 g, Carbohydrate 29.0 g, Fiber 1.3 g, Sugar 19.0 g, Sodium 110.8 mg, SaturatedFat 3.0 g, TransFat 0 g, Cholesterol 26.4 mg, UnsaturatedFat 0.5 g
STUFFED ZUCCHINI
An abundance of squash from my garden inspired me to make up this stuffed zucchini recipe, which is now a favorite. -Marjorie Roberts, West Chazy, New York
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine first 11 ingredients and 1 can of the tomato sauce; mix well. Stir in tomatoes. Halve zucchini lengthwise; scoop out seeds. Fill with meat mixture; place in two 13x9-in. baking dishes. Spoon remaining tomato sauce over each. , Bake, uncovered, at 375° until the zucchini is tender, about 45 minutes. Sprinkle with cheese during the last few minutes of baking.
Nutrition Facts : Calories 294 calories, Fat 15g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 831mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein.
STUFFED ZUCCHINI BITES WITH BLACK BEANS AND CORN
These zucchini bites are filled with sauteed black beans and corn, then topped with Cotija for an easy vegetarian lunch or dinner.
Provided by Jaymee Sire
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Using a melon baller, carefully scoop out a little spot in the center of each zucchini round for the filling to sit, making sure to leave about a 1/2-inch "floor" at the bottom. Put the scooped zucchini centers on a cutting board, season with salt and pepper and chop.
- Heat the oil in a large skillet over medium heat. Add the scallions and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook, stirring frequently, until fragrant, 30 seconds to 1 minute. Add the beans, corn and chopped zucchini centers. Cook, stirring frequently, until the zucchini begins to soften, 2 to 3 minutes.
- Stuff the zucchini cups with the filling and bake on a rimmed baking sheet until the zucchini is cooked through, 25 to 30 minutes. Top with grated Cotija and serve.
STUFFED ZUCCHINI
Make and share this Stuffed Zucchini recipe from Food.com.
Provided by Joy Boss
Categories Vegetable
Time 55m
Yield 7 serving(s)
Number Of Ingredients 11
Steps:
- Slice zucchini in half lengthwise. Scoop out insides leaving about 1/4-in shell.
- Finely chop zucchini pulp; set aside. Saute onion in oil in large heavy skillet. Add mushrooms, garlic and reserved chopped zucchini; cook over medium heat until most of moisture evaporates.
- Add cream cheese, egg, Parmesan, parsley, and pepper.
- Mix well; cook for about 10 minutes.
- Cool filling slightly and fill zucchini shells.
- Sprinkle with additional Parmesan cheese. Place on jelly roll pans; bake for 30 minutes at 350°F until bubbly and golden brown on top.
Nutrition Facts : Calories 192.9, Fat 15.3, SaturatedFat 5, Cholesterol 46.2, Sodium 178.7, Carbohydrate 8.7, Fiber 2.4, Sugar 6, Protein 7.2
PROSCIUTTO-STUFFED ZUCCHINI WITH FETA AND BROWN BUTTER
You know when people say, "That's the stuff dreams are made of"? They're referring to brown butter. I'm a big believer that apps for entertaining should be wildly impressive on the plate and easy behind the scenes. In this flavorful twist on rollatini, briny feta and salty prosciutto are layered together inside rosemary-scented zucchini slices. Splashed with sweet, nutty brown butter, these fantastic hors d'oeuvres might only make it to the party in your mouth.
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield Makes 18 rolls
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Trim the ends of the zucchini so that they have a flat, sturdy bottom. Stand them up on your cutting board and using a very sharp knife (or mandoline), cut the zucchini lengthwise into 18 strips 1/8 inch thick.
- In a small bowl, whisk together the oil and rosemary. Brush both sides of the zucchini slices with the rosemary oil and season with salt and pepper. Arrange the zucchini slices on a baking sheet and roast, flipping each strip halfway through, until tender, 8 to 10 minutes. Set aside to cool.
- In a small skillet, melt the butter over low heat. Once the butter is fully melted, increase the heat to medium. Whisking occasionally, keep an eye on the butter as it begins to foam, and then changes from a pale blonde to a golden shade, about 5 minutes. When the butter's aroma becomes very fragrant and nutty and the color is a deep golden tone, remove the pan from the heat.
- Season the butter with a pinch of salt, whisk vigorously, and then strain through a fine-mesh sieve to get rid of any dark brown bits.
- Lay the cooled zucchini strips on a flat surface and top each one with a thin slice of prosciutto. Place 1 scant tablespoon of feta on the bottom of the strips and roll the zucchini closed.
- Arrange the rolls seam-side down on a large platter and drizzle them evenly with the brown butter. Garnish with the chopped parsley and lemon zest.
CLASSIC BROWNIES
This is a recipe from Cook's Illustrated. These are the "perfect" brownies according to America's Test Kitchen. I haven't tried this recipe yet, so I am guessing on the cook and prep times.
Provided by The Giggle Box
Categories Bar Cookie
Time 1h
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°.
- Cut 18" length foil and fold lenghtwise to 8" width.
- Fit foil into 13x9" baking dish.
- Make sure it is in the corners and sides of the baking dish.
- Make sure that the foil hangs over the side.
- Cut a 14 inch length foil, and fit into width of pan, perpendicular to first sheet.
- Make sure the foil hangs over the side.
- Spray foil with cooking spray.
- In a medium bowl, combine flour, salt, and baking powder; set aside.
- Melt chocolate and butter in double broiler, stirring until smooth.
- When chocolate is smooth, remove from heat and gradually whisk in sugar.
- Add eggs one at a time, whisking after each egg.
- Add in vanilla.
- Add 1/3 flour mixture, fold in with rubber spatula.
- Repeat until all flour is used and mix is smooth.
- Pour batter into prepared pan- make sure to spread brownie mix into corners of pan.
- Smooth the surface for even baking.
- If using nuts, sprinkle them on top.
- Cook brownies for 30 to 35 minutes, or until a toothpick inserted into the brownies comes out clean.
- Cool in pan on wire rack for 2 hours.
- Remove brownies from pan by lifting foil over-hang.
- Cut brownies into 2" squares.
- Brownies can can be stored in an airtight container up to 3 days.
CLASSIC BROWNIES
These Classic Brownies are rich in flavour and will blow your mind! :)
Provided by Darcy1029
Time 55m
Yield Makes 12-16 Brownies
Number Of Ingredients 0
Steps:
- Preheat the oven to 180°C (350°F/Gas 4). Grease the 20cm x 15cm square tin and line it with baking paper.
- Put the chocolate and butter into a bowl and heat over a saucepan of simmering water, stirring occasionally. Be sure not to burn the chocolate. Once melted, remove from the heat and allow it to cool.
- Sieve the flour, cocoa powder, and baking powder into a separate bowl.
- In a third bowl, beat the eggs then add the sugar and vanilla extract. Stir it all together until it is golden brown.
- Fold all the mixtures together until they are just combined.
- Spoon the mixture into the greased tin and bake for 25 minutes. The top should be crusty and the inside quite gooey. Allow the brownies to cool for 10 minutes before cutting into it. Enjoy!
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