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.
Ingredients
| Vegetable oil | 1/2 Cup (8 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Vanilla extract | 2 Teaspoon | |
| Egg | 1 | |
| Unsweetened cocoa powder | 2/3 Cup (10.67 tbs) | |
| Shredded zucchini | 2 Cup (32 tbs) , fresh peeled, shredded | |
| All purpose flour | 2 Cup (32 tbs) | |
| Baking soda | 1 1/2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Cooking oil spray | 1 Teaspoon (as needed for greasing) |
Directions
GETTING READY
1. Preheat oven to 350 degree F.
2. Grease a 13-inch by 9-inch by 2-inch baking dish with cooking oil spray and set aside.
MAKING
3. In a large mixing bowl, combine vegetable oil, sugar, and vanilla. Beat well and then add egg. Beat again.
4. Stir in cocoa powder and shredded zucchini.
5. In a bowl, combine flour, baking soda, and salt. Mix well.
6. Gradually add the flour mixture to the chocolate zucchini mixture and mix after each addition until all of the flour mixture is incorporated in the chocolate mixture.
7. Into the greased baking dish, transfer the batter and bake in the middle of the oven for about 20-25 minutes or until a toothpick comes out clean. Start testing for doneness after 15 minutes.
8. Remove from oven and let cool in pan.
SERVING
9. Cut into squares and serve, or frost before serving.
Recipe Summary
Nutrition Facts
Serving size
Calories 249Calories from Fat 97
% Daily Value*
Total Fat 11 g16.9%
Saturated Fat 1 g5%
Trans Fat 0 g
Cholesterol
Sodium 342 mg14.25%
Total Carbohydrates 37 g12.3%
Dietary Fiber 3 g12%
Sugars 17 g
Protein 4 g8%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
