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Anna Larsson: "Tasty! The original recipe was cakey-er than I li…" Read More
8Ingredients
45Minutes
220Calories
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Ingredients
US|METRIC
12 SERVINGS
- 1/2 cup canola oil (or olive oil)
- 3/4 cup sugar (Stevia, Blend, to equal approx. 1 1/4 cup sugar)
- 2 tsp. vanilla extract
- 2 cups all purpose unbleached flour (or whole wheat pastry flour)
- 1/2 cup cocoa powder (unsweetened)
- 1 1/2 tsp. baking soda
- 1 tsp. salt
- 1 zucchini (large, or 2 cups of shreds)
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Directions
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories220Calories from Fat90 |
% DAILY VALUE |
Total Fat10g15% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium360mg15% |
Potassium120mg3% |
Protein3g |
Calories from Fat90 |
% DAILY VALUE |
Total Carbohydrate31g10% |
Dietary Fiber2g8% |
Sugars13g |
Vitamin A2% |
Vitamin C6% |
Calcium2% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(11)
Anna Larsson 2 years ago
Tasty! The original recipe was cakey-er than I like. Second time i made them I modified the recipe to make fudgier brownies. I used 1 1/4 cup flour plus 1/4 cup ground flax; 3/4 cup of sugar and 1 tsp of stevia because pure stevia has too strong of an aftertaste for me. Third time I reduced the oil by 1/3 and filled it out with water. I did 1.5x the recipe and baked in a 9x13 pan. Great healthyish recipe.
Carrie L. 3 years ago
MOIST AND RICH! Cakey yet fudgy. I subbed 1/4 c ground flaxseed for 1/4 c of the flour, used erythritol and Splenda instead of stevia, added chopped walnuts and chocolate chips, and baked in an 8” square dish for 28 min so it’s slightly underbaked and fudgier. I’ll keep experimenting with bigger amounts of flaxseed till you can tell, but in this first batch you definitely can’t! Thank you, Dinner Mom! ⭐️⭐️⭐️⭐️⭐️
Hi Maria 4 years ago
OMG! Extremely moist and flavorful....wondered if I under baked, but didn’t. 8x8 glass dish, 30 min. , substituted 1/4 agave nectar for some sugar, used 1/2 cup white whole wheat flour for some flour and added 1 tsp. Espresso powder.
CD 4 years ago
Great. I used an 8x8 square glass dish. I substituted 1c each Bob’s Red Mill GF Pancake Mix and Cup4Cup GF Wholesome Flour (whole grain) for the flour in recipe. I included sugar, baking powder and salt as called for in the recipe despite the sugar, baking powder and salt in the pancake mix. Worked out fine, but more cake-like texture than the next two experiments. Next time I will add walnuts to the batter. Second test: 1 1/2 maple syrup for sugar. 1/2 tsp salt and 1 tsp baking powder to account for the amount provided in pancake mix. Third time, for sugar I used 3/4c maple syrup and 3/4c raw cane turbinado sugar. This version was the most fudge-like brownie texture.
Caroline Webster 4 years ago
Absolutely delicious, all my courgette hating children ate them up! You do need to add water to the batter though - as others have said, it’s very dry and crumbly. Maybe don’t bother squeezing the water out of the courgettes as I had to add quite a lot to make it like batter.
Emily Jackson 4 years ago
great! thanks for sharing. stevia tasted a bit alcoholic but liked the zucchini in it. 👍
Amanda Mitchell 6 years ago
i didnt add chocolate chips but did add walnuts....they disappeared in minutes
Lauren 7 years ago
Mixture seemed quite dry so I added a little bit more oil. A nice healthy treat which went great with yoghurt!
hi b. 8 years ago
Well, after mixing all the ingredients, the 'batter' was super dry it wouldn't even come together. Maybe if I let it sit for a while the zucchini would have moisten the batter, but the directions did not say to do that. SO, I added about 1/4 cup of applesauce (actually one squeezable unsweetened applesauce pouch), and that was the perfect addition to make the mix an actual batter. The end result was a super moist brownie that my 3 and 7 year old (and I) devoured!! My husband thought it was a bit too moist, but he didn't let it cool before he ate the first piece. I'm keeping recipe to make again!!