Zucchinibrownies2 Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a rimmed baking sheet.
• Whisk white sugar, canola oil, and eggs together in a bowl. Mix flour, 1/4 cup cocoa powder, baking soda, cinnamon, and salt together in a separate bowl. Stir sugar mixture into flour mixture; add 1 teaspoon vanilla extract and mix batter. Fold zucchini and nuts into batter; pour onto the prepared baking sheet.
• Bake in the preheated oven until cooked through, 25 to 30 minutes. Cool brownies completely.
• Stir 6 tablespoons cocoa powder and melted butter together in a bowl; stir in confectioners' sugar, milk, and 1/2 teaspoon vanilla extract until frosting is smooth. Spread frosting on brownies.

Steps:

• Cream sugar & margarine. Add eggs and vanilla.
• Add remaining ingredients. Stir in shredded zucchini last.
• Spread in a 13 x 9 greased pan. Sprinkle 1 cup chocolate chips on top along with 1 Tbls sugar.
• Bake @ 350 for 25 to 30 minutes.

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.

Steps:

• Preheat oven to 350 degrees.
• Grease and flour 9x13 baking pan (I use glass and just spray Pam).
• In a large bowl, mix together the oil, sugar, and vanilla until well blended.
• Add eggs and mix until blended.
• In a separate bowl, combine the flour, cocoa, baking soda, and salt.
• Stir into the sugar mixture.
• Fold in zucchini (& nuts if you wish; I pureed zucchini so it was undetectable, but just shredded is fine, it blends in for the most part).
• Spread evenly into prepared pan.
• Bake for 25-30 minutes in preheated oven, or until brownies spring back when gently touched.
• Cool & frost, if desired.

Steps:

• Whisk first 5 ingredients well.
• Add Brownie mix, stirring well.
• Fold in chips and nuts.
• Spread in jelly roll pan and bake according to box directions. Brownies will appear "wet" but will test done.

Steps:

• In a large bowl, combine the flour, cocoa, baking soda and salt. In a small bowl, combine the zucchini, sugar and oil; stir into dry ingredients until blended. Stir in walnuts and vanilla. , Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack for 30 minutes. , In a large saucepan, melt butter; stir in sugar and milk. Bring to a boil over medium heat, stirring frequently. Cook and stir 1 minute or until smooth. Remove from the heat. Stir in chips and marshmallows until melted and smooth; add vanilla. Spread over brownies. Sprinkle with walnuts if desired.

Steps:

• Combine the flour, sugar, salt, baking soda, and cocoa in a bowl.
• Add the vanilla, oil, and zucchini and mix well.
• Bake in an ungreased 9 x 13 inches pan at 350 degrees fahrenheit for 30 minutes.
• NOTE: You can substitute the sugar for splenda or add a 1/2 cup of chopped nuts if you wish.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a jelly roll pan.
• Sift flour, cocoa powder, baking soda, and salt together in a bowl.
• Beat the butter and 1 1/2 cups sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla extract with the last egg. Mix in the flour mixture until just incorporated. Fold in the zucchini; mixing just enough to evenly combine. Pour mixture into prepared pan. Sprinkle the remaining 2 tablespoons sugar, chocolate chips, and walnuts on top.
• Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 25 to 30 minutes.

Steps:

• Preheat oven to 350 degrees; grease and flour a 9x13-inch pan or spray with nonstick cooking spray.
• Shred the zucchini into a large bowl of salted ice water.
• Let sit for 30 minutes; drain well.
• Mix butter and sugar.
• Add vanilla and egg and beat until smooth.
• Add drained zucchini.
• In another bowl, combine the flour, baking powder and cocoa powder.
• Add the chocolate morsels and nuts, if desired.
• Fold wet and dry ingredients together until just blended.
• Pour into the prepared pan and even out with a spatula.
• Bake for 30-35 minutes.
• Cool completely before cutting into squares.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch square pan with cooking spray.
• Combine sugar, brown sugar, and olive oil in a large bowl; beat with an electric mixer until well combined. Mix in vanilla extract. Add flour, cocoa powder, baking soda, and salt and mix until combined. (Mixture will be dry).
• Add zucchini and mix with a spoon until incorporated. Allow to sit for 5 minutes until mixture becomes more wet. Stir in vegan chocolate chips. Transfer batter to the prepared pan.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes. Let cool completely before slicing.