Zucchini Brownies Weight Watchers Recipes

ZUCCHINI BROWNIES

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.

ZUCCHINI BROWNIES

Steps:

• Preheat oven to 350°F. Line an 11 x 7-inch baking dish with parchment paper.
• In a medium bowl, stir together zucchini, sugar, and salt; let stand 5 minutes (there should be liquid pooling at the bottom of the bowl).
• Meanwhile, in another medium bowl, whisk together flour, cocoa powder, and baking soda. Stir oil, vanilla, and egg into zucchini mixture. Stir in flour mixture (batter will be thick). Spread batter evenly into prepared pan. Bake at 350°F until a wooden pick inserted in center comes out with a few moist crumbs, 22 to 25 minutes.
• Using parchment paper, lift brownies out of pan; cool on a wire rack. Cut into 15 pieces.
• Serving size: 1 brownie

ZUCCHINI BROWNIES

Steps:

• Preheat oven to 350°F. Line an 11 x 7-inch baking dish with parchment paper.
• In a medium bowl, stir together zucchini, sugar, and salt; let stand 5 minutes (there should be liquid pooling at the bottom of the bowl).
• Meanwhile, in another medium bowl, whisk together flour, cocoa powder, and baking soda. Stir oil, vanilla, and egg into zucchini mixture. Stir in flour mixture (batter will be thick). Spread batter evenly into prepared pan. Bake at 350°F until a wooden pick inserted in center comes out with a few moist crumbs, 22 to 25 minutes.
• Using parchment paper, lift brownies out of pan; cool on a wire rack. Cut into 15 pieces.
• Serving size: 1 brownie

WEIGHT WATCHERS ZUCCHINI BROWNIES

Steps:

• Preheat the oven to 350° F.
• Prepare am 11x7 baking dish by lining with parchment paper.
• In a mixing bowl, add zucchini, white sugar, and salt. Stir to mix well
• Wait 5 minutes to let liquid form on the bottom of the bowl.
• In the meantime, in a separate mixing bowl, add flour.
• Whisk in baking soda, and cocoa powder.
• In the zucchini mix, stir in egg, vanilla, and canola oil.
• In the zucchini mix, stir in the flour mix.
• In prepared baking pan, pour the batter, and spread to an even layer.
• Remove from oven, and gripping the parchment paper, pick up the brownies out of the pan, and place on a wire cooking rack.
• Cut brownies into 15 equal sized squares.

HEALTHIER ZUCCHINI BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
• Puree zucchini in a high-powered blender or food processor. Measure out 2 cups of zucchini puree, then add prunes until level hits 3 cups. Return to the blender and process. Add brown sugar, cocoa, oil, salt, and vanilla extract; blend until totally smooth.
• Whisk whole wheat flour, all-purpose flour, and baking soda together in a bowl. Stir in nuts. Pour chocolate mixture into flour mixture and stir together as gently as possible; batter will be very thick.
• Spread batter into the prepared baking pan and smooth as much as you'd like; this batter will not smooth out much as it bakes. Sprinkle Demerara sugar and chocolate chips on top.
• Bake in the preheated oven until brownies just spring back when touched in the middle or a toothpick comes out clean, about 30 minutes. Allow to cool before devouring.