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Trick Your Picky Eater: Zucchini Brownies

May 8, 2009
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I am a self-professed chocoholic.  One of my all time favorite diet foods is brownies made with applesauce.  I don’t have anything fancy, just take the box mix from the store and replace the oil with applesauce, the eggs with egg beaters, and it works out to 3 grams of fat and 145 calories per brownie.  They’re uber satisfying for the sweet cravings that inevitably accompany dieting.  But as I have recently started DVRing Lifetime’s new show Cook Yourself Thin, I saw them made cupcakes using zucchini instead of butter, so I thought, hey, I’ll try that with brownies.

Now, if you are looking for a real, homemade brownie recipe, I shall refer you to the divine concoctions of Kelly at Evil Shenanigans, the assorted evils of My Tasty Treasures, or the blondies from I Shot The Chef.  I am not and do not aspire to be a great baker.  This is a recipe for those of you who want quick, easy, healthy, and sneaky.

Now, before you begin, this is a great time to rush the kids and the hubby (or whoever the picky eaters are in your house) off to the mall or the park or somewhere.

Are they gone?  Good.

Quick!  Lock the door, pull down the blinds, and turn off the phones.  No one will know what you’re doing.

Now pull out these ingredients:

  • 1 box of 19.8 oz (ish) brownie mix (I just used Walmart’s Great Value Fudge Brownie Mix)
  • 1 medium zucchini
  • 1/2 cup egg substitute
  • 1/4 cup water

Directions:

  1. Preheat the oven to 350 degrees.
  2. Take your box grater and grate the zucchini on the smallest grate.  Add the grated zucchini to a bowl.
  3. Add the egg substitute and water.  Mix well.
  4. Add the box of brownie mix and stir well.
  5. Spray a 9×13 pan with cooking spray, and pour the batter in.
  6. Bake for 28-30 minutes.

This makes 18, moist,  fabulous tasting brownies (that you can’t see or taste the zucchini in), that come in at 127 calories and 2 grams of fat per brownie.

Now wash up the evidence and plate them up for when your loved ones return.  They’ll never know they’re eating a vegetable.

Printable version.

This recipe on FoodBuzz.

3 Comments leave one →
  1. Cathie permalink
    September 7, 2009 11:46 am

    I had some extra spaghetti squash (it was a big one) and used it instead of zucchini. The brownies are absolutely delicious and even more moist the next day. After that, I wouldn’t know. They are gone. lol

    • Kait Nolan permalink*
      September 7, 2009 12:05 pm

      I had never thought of using spaghetti squash. Did you puree it before you put it in or what?

  2. Krista permalink
    July 22, 2012 11:27 am

    I loved them! I have had gastric bypass and this is the only dessert my tummy can handle🙂 Thank you so much for the recipe!!! I used 1/4 cup of a low carb protein shake instead of water and added some “chocolate” chips and it was delicious!

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