Chocolate Zucchini Brownies

  1. Preheat the oven to 350F.
  2. Lightly spray a 13 x 9 x 2-inch metal baking pan with cooking spray.
  3. In a large bowl, stir together the sugars, applesauce, oil, and vanilla until well blended.
  4. Fold in the zucchini.
  5. In a medium bowl, stir together the remaining brownie ingredients.
  6. Stir into the sugar mixture until thoroughly combined.
  7. The batter will be very thick.
  8. Spoon into the baking pan, spreading with a rubber scraper.
  9. Bake for 20 to 25 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean.
  10. Transfer to a cooling rack and let cool for about 1 hour before cutting.
  11. Top each brownie with a heaping tablespoon whipped topping, 1/2 teaspoon chocolate syrup, and 1/2 teaspoon pecans.
  12. If you have a bountiful supply of fresh zucchini in the summer, shred and freeze 2-cup portions for later use, such as in this recipe.
  13. Discard the seeds first if a zucchini is extremely large.
  14. (Per Serving)
  15. Calories: 200
  16. Total Fat: 5.0g
  17. Saturated: 0.5g
  18. Trans: 0.0g
  19. Polyunsaturated: 1.5g
  20. Monounsaturated: 3.0g
  21. Cholesterol: 0mg
  22. Sodium: 111mg
  23. Carbohydrates: 36g
  24. Fiber: 2g
  25. Sugars: 20g
  26. Protein: 3g
  27. Dietary Exchanges
  28. 2 1/2 Carbohydrate
  29. 1 Fat

cooking spray, sugar, brown sugar, unsweetened applesauce, corn oil, vanilla, zucchini, flour, cocoa, baking powder, baking soda, salt, topping, chocolate syrup, pecans

Taken from www.epicurious.com/recipes/food/views/chocolate-zucchini-brownies-375592 (may not work)

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