Best 3 Eggless Zucchini Brownies Recipes
Indulge in the delectable goodness of eggless zucchini brownies, a delightful treat that combines the richness of chocolate with the subtle sweetness of zucchini. These brownies are not only a delightful indulgence but also a healthier alternative to traditional brownies, making them a perfect choice for health-conscious individuals and those with egg allergies.
Experience the symphony of flavors in the classic eggless zucchini brownie recipe, where the moist and fudgy texture of the brownie harmonizes perfectly with the subtle vegetal notes of zucchini. Discover the magic of the gluten-free zucchini brownie recipe, a delectable treat that caters to individuals with gluten sensitivities or those seeking a lighter, airier brownie experience.
For those seeking a touch of indulgence, the zucchini brownies with chocolate chips recipe offers a burst of sweetness and texture, making it an irresistible treat for chocolate lovers. If you prefer a vegan alternative, the vegan zucchini brownie recipe provides a guilt-free indulgence, ensuring that everyone can savor the goodness of these delectable brownies.
Embark on a culinary journey with these eggless zucchini brownie recipes, each offering a unique twist on the classic dessert. Whether you prefer a traditional indulgence, a healthier alternative, a gluten-free delight, or a vegan treat, these recipes guarantee a satisfying and memorable experience.
EGGLESS ZUCCHINI BROWNIES
I haven't tried this recipe yet, posting it here for safe keeping. It sounds easy enough. Hope you like it. Came from an E book called "Farmer's Market Recipes"
Provided by Carol G.
Categories Dessert
Time 35m
Yield 16 Brownies, 16 serving(s)
Number Of Ingredients 8
Steps:
- Mix dry ing's,.
- Add all liquids & mix.
- Spread into a well greased 9 X 13 pan.
- Bake 350 degrees for 25 minutes.
- Cool before cutting, Your choice to how big you want to cut your pieces.
EGG-FREE BROWNIES
These yummy brownies can be made vegan, just use margarine in place of butter.
Provided by Bridget Brooke-meer
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 45m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a heavy saucepan combine the 1/3 cup of flour and water. Cook over medium heat stirring constantly until thick. Transfer to a mixing bowl and set aside to cool.
- In a small saucepan, melt butter. When butter has melted, add the cocoa and mix until smooth; set aside to cool. Beat the sugar and vanilla into the cooled flour mixture. Stir in the cocoa mixture until well blended. Combine the flour, baking powder and salt, stir into the batter until just blended. Fold in walnuts if desired. Spread evenly in the prepared pan.
- Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool before cutting into bars.
Nutrition Facts : Calories 197.7 calories, Carbohydrate 33.2 g, Cholesterol 12.2 mg, Fat 7 g, Fiber 1.5 g, Protein 2.6 g, SaturatedFat 3.3 g, Sodium 136.8 mg, Sugar 20.2 g
ZUCCHINI BROWNIES
Moist chocolate brownies with frosting!
Provided by Marian
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 24
Number Of Ingredients 14
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
Tips:
- Use a food processor or blender to get the smoothest zucchini mixture. This will help the brownies achieve a fudgy texture.
- Don't overmix the batter. Overmixing can lead to tough brownies.
- Bake the brownies until a toothpick inserted into the center comes out with just a few moist crumbs attached. Overbaking will dry out the brownies.
- Let the brownies cool completely before frosting them. This will help the frosting set properly.
- Store the brownies in an airtight container at room temperature for up to 3 days. You can also freeze the brownies for up to 2 months.
Conclusion:
These eggless zucchini brownies are a delicious and healthy way to enjoy your favorite dessert. They're moist, fudgy, and packed with chocolate flavor. Plus, they're easy to make and can be enjoyed by people of all ages. So next time you're looking for a sweet treat, give these brownies a try!
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