Zucchini Brownies Recipe
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Here's a creative - and delicious - way to use that extra zucchini in your fridge. This recipe is also a great way to sneak more vegetables into your diet.
Total time: 30 M 50 S
Servings: 20
Calories: 145
Ingredients
- 1/4 cup applesauce
- 1/4 cup butter melted
- 2 eggs
- 2 tsp. vanilla extract
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa
- 1 medium zucchini trimmed and halved lengthwise
- 2 cups all-purpose flour
- 1 tsp. kosher or sea salt
- 1 1/2 tsp. baking soda
- 1/4 cup chocolate chips for garnish (optional)
Nutritional Information
- Serving Size: 1 piece
- Fat: 3g
- Saturated Fat: 2g
- Cholesterol: 27mg
- Sodium: 235mg
- Carbohydrates: 27g
- Fiber: 1g
- Sugar: 17g
- Protein: 4g
Instructions
- Preheat oven to 350°F.
- Add applesauce, butter, eggs, vanilla, sugar, cocoa, and zucchini to WildSide+ jar. Secure lid and select "Batter."
- Add flour, salt, and baking soda to jar. Secure lid and press "Pulse" 4–6 times or until all flour is incorporated.
- Pour into a greased 9-x-13-inch baking pan. Bake for 25–30 minutes.
- Remove from oven, and cover with chocolate chips, if desired.
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Does the zucchini need to be grated?
I wonder if this would work with the FourSide Jar.
Good comment………….what is med to one could be lg to another! Weight is important!
I calculate a med zuc at about 6 oz. according to this: http://www.fatsecret.com/ca…
this sounds delicious…thanks for the kitchen inspiration! do you happen to have vegan gluten free modifications you can also post for this recipe?
I’d venture to say a medium zucchini is probably pretty close to the size you would find in a grocery store, they are generally uniform in size.
Is this sweet enough? It has 17g of sugar, but is 1/4c apple sauce enough to make it palatable?
Did you notice that it also calls for 1 1/2 cups of sugar. I’m thinking that I will reduce that amount when I try the recipe.
Can you make this in a regular blender jar? If so, how? Thanks
I would guess 2 cups.
It calls for 1 & 1/2 cups sugar – seems it would plenty sweet to me.
it has 1.5 cups of granulated sugar also
I don’t know about the applesauce sweetening it up but the 1 1/2 cups of sugar will!
Just came out of the oven…..I did add some extra milk chocolate chips to the top, but the brownies are delicious. My daughter just said she loved them! Yes, sweet enough.
It has 1.5 cups of sugar… geeez I hope it’s sweet enough.
The recipe has 1 1/2 cups of granulated sugar, so I’m guessing it’s sweet enough :)
Wow, the amount of sugar really negates the benefit of zucchini…
Do you leave the skin on the zucchini?
Yum! Was almost afraid to try this, but it is amazing! You can’t taste the zucchini. Mine didn’t turn out as pretty as the photo. The chocolate chips didn’t sink into the batter, they melted on top, but the taste is still there. I cooked them for the full 30 minutes as when I checked them at 25 minutes, the middle sank down and was still gooey.
Would the fourside jar work for this?
Absolutely the best! You are missing out if you don’t try this recipe!
For nutritional info – how big is serving size? How many pieces should I cut out of the tray?
It’s using applesauce instead of oil. That works well in a lot of cake and snack bread recipes, although I haven’t really liked it in chocolate things.
Is there any substitutes for apple sauce? I don’t usually have apple sauces jars at home and would prefer something fresh…
This sounds delicious, however, I would agree that telling us a "medium" zucchini is not helpful as we all may interpret "medium" differently. How about giving us "cups" rather than "medium". Waiting for you to answer Blendtec. Otherwise, this does sound like a good recipe. Thanks for sharing it.:)
Use Stevia in place of sugar, no calories, it is a plant based product. I’m going to try these this week. Stevia is the only thing my husband uses. (and he has lost 50 pounds!)
I am assuming that the applesauce is a low fat replacement for half the fat (butter). You could use another 1/4 cup butter or coconut oil (which extra virgin tastes yummy) in place of the applesauce.
I just used a medium apple, cored. Seemed to work great instead of applesauce.
Super helpful – thanks!
I can’t wait to try these!
No – I did not! I had purchased the zucchini – so I will try it – but for sure will reduce the amount of sugar – thanks!
Why do you secure the lid when you still need to add the flour.
Thank you!!
Missed that part…….
Mine turned out more like cake than a brownie. I liked the ease of using the Blendtec, but I prefer a chewier brownie.
Just made these and they are definitely cake-like brownies. They’re definitely good but not fudgey, so if that’s your preference, as it is mine, find another recipe.
Would this work in the regular sized jar? I done have the wide side.
Very very tasty!
I would try mashed banana in place of applesauce, since bananas and chocolate go great together :0)
i made these, but mine turned out much more cake like. everyone loved them, but they were not brownies. i think this might be because of the unknown of "medium" zucchini for the liquid content.
Mine were cakey too. Not a big fan. If you find a recipe that is more brownie like, let us know! :)
What do you do with the zucchini? Cut it up, grate it, leave it whole, take out the seeds?
THIS is an awesome recipe!!! It’s just the right sweetness for me and furthermore, no one would ever guess there’s zucchini in it!! Perfect!! It’s a keeper in MY kitchen!
Closer to one cup grated.
I always cut the sugar in recipes by at least half (or more) – and they still come out perfectly sweet.
Just made this recipe, and like someone said the texture is not much like that of a brownie. However, it is the perfect texture for a cake, and will be used for that in the future!
This allows you to mix the first ingredients safely. Once that step is complete, you remove the lid and add the other ingredients.
I just made these. I agree that they are tasty and you don’t taste the zucchini. Mine turned out like a fluffy cake, not like fudgy brownies. Did anyone else find the same results?
Yes, you can leave the skin on the zucchini.
I was confused about selecting batters, then pulsing. If you push batters, the machine turns on. Why pulse—or should the batters mix the wet ingredients first?
Applesauce is used in place of oil.
Hi Pat, let the "Batters" cycle complete. Then remove jar lid, and add the flour, salt, and baking soda. Then press the "Pulse" button to incorporate the dry ingredients.
Whoa… there is a lot of sugar in here. I agree with the other poster who said the amount of sugar negates the benefit of the zucchini.
Some healthier substitutions to try:
** Replace 1/2 of the white sugar with 1/2 coconut sugar.
** Replace sugar with Stevia powder designed for baking. Stevia is a herb 300 times as sweet as sugar with a glycemic index (GI) of 0, meaning it will not affect blood sugar levels.
When cooking or baking with stevia powder, it is suggested to mix 1/8 teaspoon with 1 cup of unsweetened apple sauce. Because stevia is 200-300 times sweeter than sugar, you lose a lot of volume when replacing the sugar. The unsweetened apple sauce replaces this volume.
There is a conversion chart at: http://www.steviva.com/abou…
** To cut the fat content
- use 2 egg whites to replace one whole egg
- use applesauce or baby food prunes to replace butter
** Substitute coconut oil for butter
** Replace white flour with
- whole wheat flour
- or 1/2 white 1/2 whole wheat flour
~~ or Robin Hood Nutri Flour Blend™ Gluten Free. A gluten free all purpose flour blend made from rice flour with sugar beet fibre and potato and tapioca starches. It is also a source of fibre.
~~ or Robin Hood Nutri Flour Blend™ Omega-3 & Fibre Mutrigrain flour with Omega’s. It is an all purpose flour blend made from whole wheat flour and flax seeds.
- or any combination of the above.
Happy Baking!
why would you want to replace 2 egg whites for a whole egg? The yolk is the healthiest part of the egg people! Egg yolks are a GOOD fat, not a bad fat. We need good fats in our diet such as egg yolks, coconut oil, and avocados etc.!
These were very good. I say the more zucchini the better. It definitely needed the chocolate chips on top since it was more of a cake type brownie than gooey.
Blendtec what say you about the proper amount for a "medium" zucchini? This information would be helpful. Mine brownies also came out like a cake, but very tasty. I added walnuts. I didn’t have chocolate chips on hand so I broke up a bar of "Patric’s Mizzou Chocolate". Worked fine!
I make this quite often and the kids love it! I also add a can of rinsed and drained black beans so the kids get their protein and extra fiber. I don’t really care if I buy a larger zucchini or how much it weighs, the more the better! I also cut the sugar by a 1/2 cup, I use unsweetened apple sauce, and I sprinkle the top with chocolate chips. Enjoy!
Due to Cholesterol levels.
I just got Blendtec blender. Will it work to shred zucchini/make zucchini bread?
I made this using fresh ground white wheat berries and found it to be very yummy! Moist and delicious. More like a cake. Next time I’ll sprinkle walnuts on top and add more chocolate chips (and put some inside also).
The Blendtec works well for chopping/grating zucchini for bread and other baked goods. Please refer to the zucchini pineapple bread in the Fresh Blends book or Zucchini Brownies recipe on this page for guidelines on how to chop the zucchini.
They are pretty good, but I wish I had taken them out of the oven around 20 minutes.
I substituted coconut oil for the butter and flax seed for the eggs since I was out. They taste fine, but turned out more like cake rather than chewie brownies to me.
So I made up a quick cream cheese frosting to go with them :)
Blend on Medium Low (speed 3 or 4) for 30 seconds. Happy blending!
My Blendtec does not have "Batter" button. What speed should I use and for how long?
Has anyone used frozen zucchini?
You are looking at the chocolate cake recipe! I agree that 1/4 brown sugar doesn’t seem to be enough!
2 eggs is not a large quantity of eggs
I just want to comment on the ‘whole egg’ vs. ‘egg whites issue’. Yes, the yolk has a lot of cholesterol, and you mention that one egg yolk contains almost the daily recommended amount for someone with high cholesterol, which would be a lot, but keep in mind, having one serving of this cake, (out of 20 total servings, per recipe), would only put you around 1/10th of an egg yolk (about 18 mg, using your numbers).
yes 2 eggs is not a large quantity nor is 18 mg of cholesterol from the egg yolk however the point I was trying to make is and the one that is being missed is that one should also be conscious of preparation and the quantity used in baking as they do contain a decent amount of fat because if you’re frying your eggs in saturated-fat-laden butter and serving them with saturated-fat-laden sausage, cheese or bacon, etc — it does not matter how small the serving of egg yolk is, this will have a negative impact on your cholesterol levels and in this instance the bad outweighs the good.
I calculate 1 med zucchini weighs 6 oz. according to this, which says 1 oz is 5 cal, and 1 med is 31 cal: http://www.fatsecret.com/ca…
Sure! You can replace the all-purpose flour with a gluten-free flour.
can this be made gluten free
No they’re not. The ones I’ve bought from the store have been anywhere from 1 to 3 cups, grated
One trick I’ve learned with zucchini bread is if you use carrots instead of oil you can cut the sugar. I would also use dates instead of sugar. They are high in vitamins and minerals. If you’re putting it in the blender, they’ll get ground up anyway
I always reduce the amount of sugar. I would start at 1/2 to 3/4 cups and add more to taste. Another option is to use dates instead, since you’re already using a blender
Thanks Amber
Not on this one, but in zucchini bread in the past. Mine had been accidentally put in the freezer instead of the fridge, so they were nothing but mush. The only things I could use them for were smoothies and baked goods. And yes, it came out fine
It would be really helpful to know what a "medium" zucchini weighs; considering that they are almost all water, it could make a big difference in the outcome of the recipe.
I replaced the butter with half an avocado and half the flour with a can of black beans, plus dates and prunes instead of the sugar. It came out with a fudgy texture like some people want. I did need to double the baking soda though. I didn’t bother with chocolate chips.