How to Make Zucchini Brownies | Zucchini Recipes | Allrecipes.com
Check out the top-rated recipe for Zucchini Brownies at
In this video, you'll see how to make moist, fudgy brownies starring zucchini! The zucchini makes them moist and melt-in-the-mouth delicious.
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Healthier Zucchini Brownies (Eggless)
An adaptation from Allrecipes zucchini brownies, made healthier! These brownies are super tender and moist. With just a handful of healthy ingredients, you can enjoy them in no time. Don’t worry about the zucchini part, you won’t be able to taste it at all. They are eggless also, if you’re wondering. Do try!
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Zucchini Oatmeal Chocolate Chip Cookies | Sally's Baking Recipes
These zucchini oatmeal chocolate chip cookies are extra soft, with chewy centers and crisp edges. Loaded with chocolate chips, each cookie is flavored with brown sugar and a hint of cinnamon. Best part of all? You can’t taste the vegetable hiding inside.
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Turn Zucchini Into Fudgy BROWNIES
Got too many zucchini coming in from your garden right now? ???? Turn them into fudgy brownies. ????
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I adapted King Arthur Flour's recipe for zucchini brownies:
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Betty's Moist Zucchini Brownies
Betty demonstrates how to make Zucchini Brownies. These brownies are delicious and are a terrific way to sneak some nutrition into a dessert! This recipe is adapted from Arrita Morris's Zucchini Brownies, published in the Richmond Register newspaper.
Moist Zucchini Brownies
½ cup vegetable oil
1 cup sugar
2 teaspoons vanilla extract
1 egg
2/3 cup unsweetened cocoa powder
2 cups fresh peeled, shredded zucchini
2 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon salt
cooking oil spray
In a large mixing bowl, use an electric mixer to beat together vegetable oil, sugar, and vanilla. Beat in egg. Use a spoon or spatula to stir in cocoa powder and zucchini. In a medium bowl, stir together flour, baking soda, and salt. Add flour mixture to chocolate mixture, a little at a time, stirring until all of the flour mixture is incorporated in the chocolate mixture. The mixture will be very stiff, but the zucchini will release moisture as the brownies bake, making the brownies rich and moist. Pour brownie mixture into a 13-inch by 9-inch by 2-inch baking dish that has been sprayed with cooking oil spray. Bake at 350 degrees (F) at the middle of the oven for about 20 to 25 minutes. Start testing for doneness after 15 minutes, inserting a toothpick into the deepest part and checking to see if it remains clean. When the toothpick remains clean, the brownies are done and must be removed immediately for perfect moistness. Let cool in pan. Cut into squares and serve, or frost before serving. The next video in Betty's Kitchen (in a couple of days) will be Chocolate Frosting for Brownies, and it is perfect for these tasty Zucchini Brownies. Enjoy! --Betty ♥♥♥
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Zucchini Chocolate Chip Cookies | Delish
Sneak a little veggie into your all-cookie diet.
DIRECTIONS
1. Preheat oven to 350 degrees F. Whisk together flour, salt, baking soda, cinnamon and cocoa powder in a small bowl.
2. In a large bowl, beat together sugars and butter until light and fluffy. Add egg, yogurt and vanilla and mix until evenly combined. Fold in chocolate chips and zucchini. Drop by rounded teaspoon 2 inches apart on baking sheets.
3. Bake for 10-12 minutes. Let cool for 2 minutes on baking sheet and transfer to wire rack to cool completely.
INGREDIENTS
1 1/2 c. all-purpose flour
1/4 tsp. salt
1/4 tsp. baking soda
1/4 tsp. ground cinnamon
1/2 c. firmly packed brown sugar
1 large egg
1/2 c. granulated sugar
5 tbsp. Butter, softened to room temperature
1/4 c. plain Greek yogurt
1 c. shredded zuccini
1 tsp. vanilla extract
1 c. semi-sweet chocolate chips
1 c. old-fashioned oats
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