Eggless Chocolate Zucchini Brownies

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Chocolate Zucchini Brownies

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.

Eggless Chocolate Zucchini Brownies

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 TimeCook TimeMakes
20 Mins35 Mins24 Brownies
AuthorCategoryMethod
BrowniesBaking
Eggless Chocolate Zucchini Brownies Want to bake a quick dessert? Then this eggless chocolate zucchini recipe will fit the bill. Of course, who wouldn’t like moist and decadent brownies!
Ingredients:
    Part 1:
    • 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
    Part 2:
    • 1 and 1/2 cups all-purpose flour
    • 3/4 cup unsweetened cocoa powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    Part 3:
    • 2 cups grated zucchini
    • 1 cup chopped walnuts
    • 1/2 cup mini semi-sweet chocolate chips
    Procedure:
    1. 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.
    2. In a large bowl, cream together the butter and sugar until light and creamy. Add the tofu, yogurt, and vanilla extract; beat well.
    3. To the creamed mixture sift in the dry ingredients listed in Part 2. Mix well with a spatula.
    4. Now stir in the zucchini and all other add ons that you want to include and mix well.
    5. 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.
    6. Lift the brownie from the pan using the aluminum foil and place it on a wire rack to cool completely before slicing.
    Taste:
    1. 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.
    My Notes:
    1. 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.
    Nutrition Facts
    Eggless Chocolate Zucchini Brownies
    Amount Per Serving
    Calories 198Servings 24
    % Daily Value*
    Total Fat 12.2g16%
    Saturated Fat 5.9g29%
    Cholesterol 21mg7%
    Sodium 138mg6%
    Potassium 115mg2%
    Total Carbohydrates 22.4g8%
    Dietary Fiber 1.6g6%
    Sugars 18.6g
    Protein 3.1g
    Vitamin D 5mcg27%
    Calcium 34mg3%
    Iron 1mg5%
    * Percent Daily Values are based on a 2000 calorie diet.
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2 COMMENTS

  1. Nadine

    Hello,
    I want to try this recipe so much! How many grams would 2 cups of grated zucchini be?

    Thank you
    Nadine

    • Madhuram

      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.