Fudgy Zucchini Brownies Egg Nut Lactose Free Recipes
FUDGY ZUCCHINI BROWNIES
Make and share this Fudgy Zucchini Brownies recipe from Food.com.
Provided by Mary Scheffert
Categories Dessert
Time 45m
Yield 2 pans, 9 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Grease two 8x8 baking pans; set aside.
- In a medium-size bowl, combine flour, cocoa, baking soda & salt.
- In a small bowl, combine sugar, applesauce, oil, egg & vanilla; stir in melted chocolate. Add to dry ingredients; stir in zucchini and walnuts.
- Divide batter evenly between prepared pans & bake in preheated oven for about 35 minutes. Let cool. Frost if desired. Cut each pan into 9 brownies.
- * These brownies freeze well. Wrap uncut brownies in plastic wrap, then in foil. Label & freeze. When ready to use, thaw at room temperature, unwrap & enjoy!
Nutrition Facts : Calories 361.3, Fat 10.1, SaturatedFat 2.7, Cholesterol 20.7, Sodium 410.6, Carbohydrate 64.8, Fiber 2.3, Sugar 40.5, Protein 4.9
FUDGY ZUCCHINI BROWNIES (EGG, NUT & LACTOSE-FREE)
These fudgy brownies are a delicious treat. One would have a hard time believing they are free of eggs, nuts and milk as well as inconspicuously laced with zucchini. In fact, this super sly zucchini is the key ingredient in these brownies. Please be aware that the batter will seem very dry. Do not worry about this because during the baking process, the grated zucchini will release just enough moisture to produce a moist and chewy brownie texture. Dedicated to my brother-in-law... :)
Provided by MarthaStewartWanabe
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 F and grease a 9 x 13 inch baking pan.
- In a large bowl, combine the oil, sugar and vanilla until well blended.
- In a medium bowl, whisk together flour, cocoa, baking soda and salt.
- Add dry ingredients to wet ingredients, stirring just to combine.
- Fold in the zucchini and mix well.
- The batter will be very dry, but do not worry. The grated zucchini will release just enough moisture during the baking process to produce a moist and chewy brownie texture.
- Spread into the prepared pan, gently patting the mixture down.
- Bake for 25 to 30 minutes until brownies spring back when gently pressed.
- Cool for 30 minutes to 1 hour or until brownies are easy to slice.
Nutrition Facts : Calories 234.3, Fat 9.8, SaturatedFat 1.5, Sodium 354.2, Carbohydrate 35.4, Fiber 2, Sugar 17.4, Protein 3.1
FUDGY ZUCCHINI BROWNIES
"These moist fudgy brownies disappear fast at potluck dinners," reports Ruth Bramble, Rushville, Missouri. You won't even know there's zucchini in them.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the flour, cocoa, baking soda and salt. In a small bowl, combine the zucchini, sugar and oil; stir into dry ingredients until blended. Stir in walnuts and vanilla. , Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack for 30 minutes. , In a large saucepan, melt butter; stir in sugar and milk. Bring to a boil over medium heat, stirring frequently. Cook and stir 1 minute or until smooth. Remove from the heat. Stir in chips and marshmallows until melted and smooth; add vanilla. Spread over brownies. Sprinkle with walnuts if desired.
Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 199mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.
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