Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Low-cholesterol / Zucchini Brownies (Vegan) Recipe
    Lost? Site Map

    Zucchini Brownies (Vegan)

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Veggie_Girl's Note:

    Another way to use the produce of my over-productive zucchini plant in the garden! Sneaking vegetables and fruit into a brownie is also a plus!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    bars

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 and spray a 9x13 baking pan with cooking spray.
    2. 2
      In a large bowl, mix together the applesauce, sugar, syrup and vanilla.
    3. 3
      Combine the flour, cocoa, baking soda, and salt - stir into wet ingredients (it will look pretty dry at this point - don't worry, it moistens up with the zucchini. However, if necessary, add a little more applesauce).
    4. 4
      Stir in zucchini - if batter is still too dry, add a couple tbs of applesauce.
    5. 5
      Add any optional ingredients (walnuts, chocolate chips).
    6. 6
      Spread into baking pan. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.

    Browse Our Top Lactose-Free Recipes

    Ratings & Reviews:

    • on August 02, 2013

      45

      I changed it a bit because I HATE applesauce being used as a substitute for oil. I used peanut butter once and a large avocado another both worked wonderful. Also, I used a bit of soy milk to wet the dry ingredients a bit to make it mixable and added two tablespoons of flax/chia egg mixed with 6 tablespoons of water. You could also use 2 Tablespoons of arrowroot powder or Ener-G egg replacer. It so helps to have a nice sticky crumb. Otherwise all was left the same, oops no I used a multi-grain Atta flour but again that worked well. Doing another batch tonight!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 09, 2013

      55

      These are really great! I am about to make the second batch of the week. Well worth making!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 13, 2012

      45

      Very good recipe, but I needed 1 1/2 cups applesauce to get the batter to the right consistency. My husband and daughter devoured them.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

    Advertisement

    Nutritional Facts for Zucchini Brownies (Vegan)

    Serving Size: 1 (951 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 78.5
     
    Calories from Fat 4
    18%
    Total Fat 0.5 g
    0%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 178.6 mg
    7%
    Total Carbohydrate 18.3 g
    6%
    Dietary Fiber 1.8 g
    7%
    Sugars 9.0 g
    36%
    Protein 1.8 g
    3%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites