Best 3 Eggless Zucchini Brownies Recipes

With their moist texture, fudgy flavor, and rich chocolate taste, eggless zucchini brownies are a delightful treat that can be enjoyed by everyone, regardless of dietary restrictions. These brownies are incredibly easy to make, requiring only a few simple ingredients and no special equipment. Whether you're a seasoned baker or new to the kitchen, this recipe is sure to become a favorite. So if you're looking for a delicious and nutritious snack that's perfect for any occasion, give eggless zucchini brownies a try!

Here are our top 3 tried and tested recipes!

EGGLESS ZUCCHINI BROWNIES

Eggless Zucchini Brownies image

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

Ingredients

2 cups flour
1/2 cup chopped walnuts
1 1/2 cups sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup cocoa
1/4 cup oil
2 teaspoons vanilla

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.

ZUCCHINI BROWNIES

Zucchini Brownies image

Moist chocolate brownies with frosting!

Provided by Marian

Categories Fruits and Vegetables Vegetables Squash

Time 45m

Yield 24

Number Of Ingredients 14

Ingredients

½ cup vegetable oil
1 ½ cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
½ cup chopped walnuts
6 tablespoons unsweetened cocoa powder
¼ cup margarine
2 cups confectioners' sugar
¼ cup milk
½ teaspoon vanilla extract

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

EGG-FREE BROWNIES

Egg-free Brownies image

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

Ingredients

⅓ cup all-purpose flour
1 cup water
½ cup butter
⅔ cup unsweetened cocoa powder
2 cups white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
½ cup chopped walnuts

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

Tips:

For the best texture, use a food processor to finely grate the zucchini. This will help to release the zucchini's moisture and make the brownies more moist and tender.
Do not overmix the batter. Overmixing can result in tough, dry brownies.
Bake the brownies until a toothpick inserted into the center comes out with just a few moist crumbs attached. Overbaking will result in dry brownies.
Let the brownies cool completely before cutting and serving. This will help them to set and firm up.
For a richer flavor, use dark chocolate chips or cocoa powder.
Add your favorite mix-ins, such as chopped nuts, dried fruit, or chocolate chips.

Conclusion:

Eggless zucchini brownies are a delicious and healthy dessert that can be enjoyed by people of all ages. They are easy to make and can be customized to your liking. So next time you're looking for a sweet treat, give these eggless zucchini brownies a try!

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