I am constantly reading recipes from Food Blogs, Facebook, Pinterest, cookbooks, and magazines.
I am a very visual person, I like to see what the recipe looks like when it is done, I usually can remember what it looks like and the ingredients when I am at the market from just looking at it once.
This recipe caught my attention from Fitabulous on Facebook. The reviews were great and since I have loads of zucchini bursting from my garden, I thought I would give it a try. I have wanted to try a dessert recipe without oil and eggs.
When hubs was biting into a piece, I told him it was Low Fat.
He said, “No Kidding??” I don’t think hubs has ever eaten anything low fat on purpose in his life. He thought these were really great!
These brownies get moister and denser the day after, if they are even around that long, they seemed to have disappeared very quickly in my house! This is what Fitabulous has to say about the Brownies:
“Brownies made with zucchini, bananas, and applesauce, yielding a brownie with only 120 calories, 2 grams of fat, and a whole bunch of vitamins and minerals, and egg free. YESSSS!!!!
These are even a very moist low-fat chocolate brownie alternative, for weight watchers, only 2 ww points per serving ( 24 servings). It’s not going to be the same box brownie, but especially someone who only eats sweets occasionally like me, this healthier option is delish and guilt free!! ”
Low Fat Zucchini Brownies
Low Fat Zucchini Brownies
Low Fat Brownie made with Zucchini, applesauce and bananas No oil or eggs!
Ingredients
- 1/2 cup applesauce
- 2 small or medium bananas mashed
- 1 1/2 cup sugar
- 2 tsp. vanilla extract
- 1/2 cup cocoa powder
- 1 1/2 tsp. baking soda
- 1/2 tsp salt
- 2 cups finely shredded zucchini
- 2 cups all-purpose flour
- 1/2 cup walnut pieces
Instructions
- Preheat oven to 350 degrees F.
- Grease and flour a 9x13 inch baking pan.
- In a large bowl, mix together the applesauce, mashed bananas, and sugar. Add vanilla and cocoa and mix together.
- Then add baking soda, salt, and zucchini and mix together.
- Add flour and walnuts and mix together.
- Spread evenly into a prepared pan. Bake for 25 minutes until brownies spring back when gently touched.
Patricia Giannelia
Wednesday 3rd of October 2018
Amazing recipe - have made them twice - once in a brownie pan, and the second time in my silicone mini-muffin pans to may them 'two-bite'. I have reduced the sugar by half, and they are still fine. You can also use gf oat flour if you need it to be gluten free. Oat flour is great in general, as it is a whole grain, but much lighter than wheat.
Nettie
Wednesday 3rd of October 2018
Hi Patricia,
So happy that you enjoyed these brownies, thanks for the great tips as well.
Nettie
June Woodward
Sunday 19th of March 2017
Hi Nettie,wondering if i could substitute coconut flour for the all purpose due to diabetes, thank you for the recipe it sounds awesome.
nettiemoore11
Sunday 19th of March 2017
In baked goods, you generally want to substitute 1/4 cup to 1/3 cup coconut flour for 1 cup grain-based flour. You will also need to increase the number of eggs, but this recipe doesn't call for eggs, so use coconut oil.
nettiemoore11
Sunday 19th of March 2017
Hi June,
Absolutely, you can sub AP Flour with Coconut Flour or Almond Flour. It will taste like coconut if you use coconut flour. I would add some coconut oil too, so that it isn't dry.
Nettie
Kelli
Tuesday 16th of June 2015
Is there anything I can use to substitute bananas? I am allergic to them :(
nettiemoore11
Tuesday 16th of June 2015
Hi Kelli,
You can substitute any pureed fruit, Baby Food works great. Pears, plums, nectarines, applesauce will all work well. Nettie
KC the Kitchen Chopper
Thursday 10th of July 2014
I love the fact that they're even moister and chewier the next day! Just the way we like them. On my "chopped of fat" "to do" list! Pinned as well! Thanks Nettie!
nettiemoore11
Thursday 10th of July 2014
Oh they are a hit KC! Hope you enjoy them! Nettie
Rhonda
Sunday 15th of September 2013
Could not wait to try this recipe. I had a zucchini in the frig that needed to get used and this seemed perfect. I love them. It it a little more cake like than like a brownie to me but still really good. My husband loves them. I will be making this again. Thank you so much for the recipe.
nettiemoore11
Sunday 15th of September 2013
So happy you like the Brownies Rhonda. They are cake like the first day, but the next day they seem more denser and brownie like, if they last until the next day!