Squash Brownies Recipes

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SQUASH BROWNIES

Make and share this Squash Brownies recipe from Food.com.

Provided by PalatablePastime

Categories     Bar Cookie

Time 30m

Yield 1 pan

Number Of Ingredients 16



Squash Brownies image

Steps:

  • Preheat oven to 350 degrees F.
  • Cream butter, oil, and sugars together in a large mixing bowl; beat in eggs.
  • Add vanilla and buttermilk, stirring well.
  • In another bowl, mix together dry ingredients (except nuts and chocolate chips), then add in small amounts to the wet ingredients, stirring well after each addition.
  • Add the grated squash to the batter, and mix well.
  • Pour the batter into a greased and floured oblong 9x11 baking pan and sprinkle with nuts and chocolate chips.
  • Bake in preheated oven at 350 degrees for 15-20 minutes, or until it tests done.
  • Cut into squares when cool.

1/2 cup butter or 1/2 cup margarine
1/2 cup cooking oil
1 1/2 cups sugar
1/4 cup brown sugar
2 eggs, beaten
1/2 teaspoon vanilla
1/2 cup buttermilk
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cocoa
1 teaspoon cinnamon
2 cups grated zucchini or 2 cups yellow squash, drained
1 cup chopped nuts
1 cup semi-sweet chocolate chips

ZUCCHINI BROWNIES

Moist chocolate brownies with frosting!

Provided by Marian

Categories     Fruits and Vegetables     Vegetables     Squash

Time 45m

Yield 24

Number Of Ingredients 14



Zucchini Brownies image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  • In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
  • Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.
  • Make frosting while brownies cool. Melt together the 6 tablespoons of cocoa and margarine; set aside to cool.
  • Meanwhile, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Nutrition Facts : Calories 209.2 calories, Carbohydrate 32.9 g, Cholesterol 0.2 mg, Fat 8.6 g, Fiber 1.6 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 199.9 mg, Sugar 22.8 g

½ cup vegetable oil
1 ½ cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
½ cup chopped walnuts
6 tablespoons unsweetened cocoa powder
¼ cup margarine
2 cups confectioners' sugar
¼ cup milk
½ teaspoon vanilla extract

ZUCCHINI BROWNIES

A fast-to-fix peanut butter and chocolate frosting tops these moist brownies that are a sweet way to use up your green garden squash. We really like the cakelike texture of the zucchini brownies. -Allyson Wilkins, Amherst, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 1-1/2 dozen.

Number Of Ingredients 13



Zucchini Brownies image

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in yogurt and vanilla. In another bowl, combine flour, cocoa, baking soda and salt; gradually add to creamed mixture. Stir in zucchini. , Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes., For frosting, in a small saucepan, combine chocolate chips and peanut butter. Cook and stir over low heat until smooth. Spread over warm brownies. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 307 calories, Fat 17g fat (8g saturated fat), Cholesterol 52mg cholesterol, Sodium 283mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 2g fiber), Protein 5g protein.

1 cup butter, softened
1-1/2 cups sugar
2 large eggs, room temperature
1/2 cup plain yogurt
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 cups shredded zucchini
FROSTING:
2/3 cup semisweet chocolate chips
1/2 cup creamy peanut butter

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