I usually bake a decadent cake for New Year’s Day. Last year was this eggless black forest cake. This year, I wanted to bake a plain vanilla flavor cake because my husband doesn’t like any chocolate flavor or add-ons to the batter.
He actually wanted me to bake the eggless vanilla cake. I have made that cake so many times, so I wanted to bake something new, which would mean that I could blog about a new recipe.
I had been eyeing a buttermilk pound cake recipe for a long time, and I thought of giving it a shot. I used my fail-proof tofu-yogurt combination to substitute for the eggs in a cake recipe which I found accidentally while making this eggless strawberry cream cake. Unfortunately, the pound cake didn’t turn out as perfect as I expected. The taste was perfect, but the cake was quite dense, and the cake sank in the middle.
I guess with a lot of butter in the recipe, the weight of the yogurt and tofu also didn’t do much of a favor. The cake was not blog-worthy but definitely tasty, and everyone is happily eating it. So I’m not too disappointed.
I didn’t want this to break my streak of baking something for New Year’s Day but I didn’t have much time to bake another cake. Either I didn’t have the ingredients, or the recipes looked like it will take a long time to finish the task.
So I decided to go with a brownie recipe because my mom had been asking for one, and I thought of baking it for her birthday in the next couple of days. So, given the time constraint, I just went ahead to bake some brownies.
Brownies are pretty forgiving and low-maintenance recipes. Almost nothing can go wrong because it doesn’t have to rise like a cake, be light and airy like a cake, with the chocolate and nuts, it will taste good no matter what, unless you are brownie police and expect to have a particular texture. And it’s easy to make, too, especially in time crunch moments like this.
I have a couple of brownie recipes in the blog already but zucchini brownie recipe was missing in the collection.
I went through a couple of brownie recipes online and the ones in my blog and came up with this version of the eggless chocolate zucchini brownie recipe. I had some tofu leftover from the pack I used to make the pound cake. So for this brownie recipe, I used a combination of tofu and yogurt as egg substitutes.
I’m happy to share that these zucchini brownies turned out excellent, unlike the pound cake, which was not as good as I expected it to be.
Eggless Chocolate Zucchini Brownies Recipe
|Prep Time||Cook Time||Makes|
|20 Mins||35 Mins||24 Brownies|
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 1/2 cup tofu (silken or soft) pureed
- 1/2 cup plain yogurt
- 1 teaspoon vanilla extract
- 1 and 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups grated zucchini
- 1 cup chopped walnuts
- 1/2 cup mini semi-sweet chocolate chips
- Preheat oven to 350F/180C for 15 minutes. Line a 13×9 inch pan with aluminum foil and lightly grease it with non-stick cooking spray.
- In a large bowl, cream together the butter and sugar until light and creamy. Add the tofu, yogurt, and vanilla extract; beat well.
- To the creamed mixture sift in the dry ingredients listed in Part 2. Mix well with a spatula.
- Now stir in the zucchini and all other add ons that you want to include and mix well.
- Pour the brownie batter onto the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the middle comes clean. If you want moist, chewy brownies you can take them out of the oven between30-35 minutes. If you want cake-like brownies you can bake them a little longer.
- Lift the brownie from the pan using the aluminum foil and place it on a wire rack to cool completely before slicing.
- These chocolate zucchini brownies are quite moist and we love that. The sweetness was perfect and of course, the walnuts gave a very good texture to the brownies and so did the chocolate chips.
- I did not drain the zucchini off the water. Just added it directly after grating it. I felt the batter was quite thick and that was the reason I didn’t do the extra step of draining the water from the zucchini. But after it was done baking and looking at the texture I guess maybe some people might prefer it having less sticky so squeezing the water from the zucchini could be a good idea. I will probably try it the next time to see if I notice any big difference in the texture.
I want to try this recipe so much! How many grams would 2 cups of grated zucchini be?
I’m sorry Nadine, I’m not used to baking using Imperial measurements. Check out my baking measurements page and if you don’t find anything try a Google search.