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    Zucchini Brownies

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on July 23, 2008

      These babies were very moist, yes, almost decadent. Although I have decided that I prefer them warm over room temperature. I didn't have the walnuts so I couldn't add them, but I think they would be a wonderful addition! Made for Newest Zaar tag. **Update, I made these on Sunday afternoon and by Wednesday morning they were moldy, maybe they should be stored in the fridge?

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    • on August 18, 2011

      I think these are pretty easy and also very tasty! I made 2 batches, because when I seeded and chopped up my zucchini, I ended up with 4 cups worth. I also had a lonely banana on the cupboard, so I cut it in half and mashed it into each batch. I didnt have any chocolate chips, but I did have some Hershey's chocolate syrup so I drizzled it over the top before I baked it. In the 2nd batch, I added the last of a jar of peanut butter, maybe 1/3 of a cup. I think the chocolate peanut butter brownies are my favorite.

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    • on July 29, 2008

      Still up to my ears in zucchini-- I made these again!! They were really good and moist. I only cooked them for 25 minutes.

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    • on June 21, 2014

      This is a great recipe. The flavor is awesome. My brownies turned out cakey but fell apart more than I wanted. I followed the recipe EXCEPT I didn't melt the butter - I creamed it. So maybe that did it. Or perhaps a second egg would hold it together better. In any case, I'm going to have a LOT of fun trying out what works better and eating my delicious mistakes. Thanks for the recipe!

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    Nutritional Facts for Zucchini Brownies

    Serving Size: 1 (25 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 127.7
    Calories from Fat 63
    Total Fat 7.0 g
    Saturated Fat 3.4 g
    Cholesterol 17.9 mg
    Sodium 53.7 mg
    Total Carbohydrate 16.3 g
    Dietary Fiber 1.2 g
    Sugars 10.6 g
    Protein 1.8 g

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