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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Mary Hunt’s Zucchini Brownies

    Mary Hunt’s Zucchini Brownies

    0
    By Alisa Fleming on October 6, 2007 Dairy Free Desserts

    Sarah Hatfield, No Whey Mama:

    I love zucchini. Alas, it is almost gone. So here are a few fun ways to use it up, most of which freeze well. From Mary Hunt’s Everyday Cheapskate column, here is her recipe for Zucchini Brownies and Zucchini Curry Soup. I’ve altered it to be dairy free, of course…

    Special Diet Notes: Zucchini Brownies

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

    Mary Hunt's Zucchini Brownies
     
    Print
    Prep time
    15 mins
    Cook time
    30 mins
    Total time
    45 mins
     
    Author: Mary Hunt
    Serves: 24
    Ingredients
    • ½ cup vegetable oil
    • 1½ cups white sugar
    • 2 teaspoons vanilla extract
    • 2 cups all-purpose flour
    • ½ cup unsweetened cocoa powder
    • 1½ teaspoons baking soda
    • 1 teaspoon salt
    • 2 cups grated zucchini (Finely grated)
    • ½ cup chopped walnuts
    Frosting:
    • 6 tablespoons unsweetened cocoa powder
    • ¼ cup dairy-free margarine
    • 2 cups confectioners’ sugar
    • ¼ cup plain soy milk
    • ½ teaspoon vanilla extract
    Instructions
    1. Preheat oven to 350°F. 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, ½ 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 until brownies spring back when touched.
    2. To make the frosting, melt the margarine and stir in 6 tablespoons cocoa. Set aside to cool. In a medium bowl, blend together the confectioners’ sugar, soy milk and ½ teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.
    Notes
    The brownies look a little weird, consistency wise because they have no egg in them. But they turn out just fine.
    3.5.3229
     

     

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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