Eggless 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.

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.

Recipe

Eggless Chocolate Zucchini Brownies

Madhuram

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!

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Cooling Time 10 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Brownies

Cuisine American

Servings 24 Brownies

Calories 234 kcal

Need To Convert Measurements?Check out the Baking Measurement Chart!

Ingredients

Part 1:

• ▢ 1 cup unsalted butter softened
• ▢ 2 cups granulated sugar
• ▢ ½ cup tofu pureed silken or soft
• ▢ ½ cup plain yogurt
• ▢ 1 teaspoon vanilla extract

Part 2:

• ▢ 1 and ½ cups all-purpose flour
• ▢ ¾ cup unsweetened cocoa powder
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon salt

Part 3:

• ▢ 2 cups zucchini grated
• ▢ 1 cup walnuts chopped
• ▢ ½ cup mini semi-sweet chocolate chips

Instructions

• Preheat oven to 350F/180C for 15 minutes. Line a 13x9 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 between 30-35 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.

My Notes

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.

Taste & Texture

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.

Nutrition

Serving: 24Slices | Calories: 234kcal | Carbohydrates: 28g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 76mg | Potassium: 143mg | Fiber: 2g | Sugar: 19g | Vitamin A: 261IU | Vitamin C: 2mg | Vitamin D: 0.1µg | Calcium: 23mg | Iron: 1mg

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