Food recipes
Zucchini Brownies
Zucchini Brownies Ingredients: oil, olive, salad or cooking sugars, granulated vanilla extract wheat flour, white, all-purpose, unenriched cocoa, dry powder, unsweetened leavening agents, baking soda salt, table squas...
Zucchini Brownies
Ingredients:
oil, olive, salad or cooking
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking soda
salt, table
squash, summer, zucchini, includes skin, raw
nuts, walnuts, english
cocoa, dry powder, unsweetened
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
Directions:
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.
To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool.
In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla.
Stir in the cocoa mixture.
Spread over cooled brownies before cutting into squares.
Ingredients:
oil, olive, salad or cooking
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking soda
salt, table
squash, summer, zucchini, includes skin, raw
nuts, walnuts, english
cocoa, dry powder, unsweetened
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
Directions:
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.
To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool.
In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla.
Stir in the cocoa mixture.
Spread over cooled brownies before cutting into squares.