Zucchini Brownies

"My grandmother's recipe for vegan brownies. She says she gave them to a bunch of her friends, and none of them ever guessed that they were vegan. They must be good!"
 
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photo by worldmom12 photo by worldmom12
photo by worldmom12
Ready In:
45mins
Ingredients:
8
Yields:
24 brownies
Serves:
24
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ingredients

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directions

  • Combine the flour, sugar, salt, baking soda, and cocoa in a bowl.
  • Add the vanilla, oil, and zucchini and mix well.
  • Bake in an ungreased 9 x 13 inches pan at 350 degrees fahrenheit for 30 minutes.
  • NOTE: You can substitute the sugar for splenda or add a 1/2 cup of chopped nuts if you wish.

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Reviews

  1. I've made these before and the batter doesn't get as crumbly if you mix all the dry ingredients except the sugar in one bowl.. and then all the wet ingredients, zucchini, and sugar in another. Let the zucchini/wet ingredient/sugar mixture sit for a couple minutes, and it will get syrupy like when you add sugar to strawberries. THEN combine the two. :) Makes all the difference in the world! I also put vegan dark chocolate chips on top of mine :)
     
  2. These are further proof that you don't need eggs for great baked goods. I was a little concerned about the crumbliness of the batter (more like cookie dough), but once the zucchini was mixed in, everything came together. I finely shredded my zucchini and drained it to take some of the moisture out. The brownies came out perfect and super tasty!
     
  3. Great!! We absolutely loved these, and have made them many times now. The crust that develops on top, and the warm moist centre - to die for. These are great on their own or a la mode, soy for the vegans out there. UPDATE: These are best with slightly less sugar (1 1/4 cup), and if you follow krazyspazmo's suggestion of letting the zucchini, oil, sugar, and vanilla sit before combining them with the dry ingredients.
     
  4. These don't have the chewiness and richness of a brownie, but then again, they don't have the fat and calories, either! They deserve a good solid four stars for taste, but I give them five stars for being a healthier treat a good way to use up zucchini.
     
  5. Yummy....I served this to my boys and no one noticed. Very moist brownie. Thanks for a great recipe to use up those extra zucchini that are now overloading my garden.
     
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Tweaks

  1. This is an excellent low-fat chocolate cake! (It's not really brownies; it's surprisingly light and fluffy.) It's tasty, and not in a low-fat way either. I replaced half of the oil with applesauce and added 1/2 cup chocolate chips. I really enjoyed this low-fat chocolate cake that avoids all of the allergies I need to avoid right now (milk, eggs, soy, and barley -- the first three knocking out many desserts). I'll repeat a warning from another review: the batter is remarkably dry! I was worried that I couldn't get all of the dry to mix to the wet (and was worried that my applesauce sub had gone bad), but I got it mixed and spread it out in the pan. No pouring!
     
  2. Wow!! We just devoured a pan of these in no time flat! Made a few changes: used half whole wheat flour, cut the sugar down to 3/4 c. evaporated cane juice ground up in a spice grinder to make it finer, and 1/4c. Zsweet, and substituted carob powder for the cocoa. I also added a mashed up banana as the batter seemed a little dry as I was mixing it. I sprinkled walnuts on top, only because I forgot to mix them into the batter. I would also add carob chips. Yum, yum, yum!!! I felt guilty keeping them all for my husband and me, but they were just too good to share! I will make another batch soon just for sharing!! They are very cakey, but just delish!!
     

RECIPE SUBMITTED BY

I am newly a vegetarian, and I love to experiment with cooking. I find lots of recipes online and modify them to make them unique to my tastes. It's fun to make up your own recipes and post them for others to use.
 
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