Something different to do with an overabundance of zucchini. These brownie bites do not last long at my house. Store in an airtight container.

Jane Ferrell Tippett
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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease 3 mini muffin pans with cooking spray.

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  • Mix water and flax meal together and set aside until gelled, about 5 minutes. Mix flour and cocoa powder in a small bowl.

  • Beat butter and sugar with an electric mixer in a large bowl until well combined. And 1/2 of the flax mixture and beat well. Add remaining flax mixture and vanilla extract; mix well. Blend in the flour mixture a little at a time until completely incorporated. Add zucchini with a spoon and mix well. Spoon batter into the prepared muffin pans.

  • Bake in the preheated oven until edges pull away from the sides of the pan, about 20 minutes. Remove from the pans and cool on wire racks.

Cook's Note:

Two eggs may be substituted for the flaxseed mixture if desired.

Nutrition Facts

51 calories; 1.8 g total fat; 4 mg cholesterol; 65 mg sodium. 8.6 g carbohydrates; 0.6 g protein; Full Nutrition