Zucchini Brownies

These Zucchini Brownies are made with grated zucchini and topped with a simple cream cheese frosting, for the most decadent and delicious homemade brownies!
I welcome zucchini season with open arms, eager to incorporate the fresh veg into my favorite Zucchini Muffins, Zucchini Cake,  Carrot Zucchini Bars and of course Zucchini Bread.

What I LOVE about this recipe:

  • That frosting.  Smooth and creamy cream cheese frosting that pairs perfectly with chocolate brownies.
  • The zucchini. This brownie recipe relies on the grated zucchini to make it extra moist.
  • The texture.  These brownies have a slightly dense cake-like texture that I absolutely love.

Grating zucchini:

Do NOT peel: Leave the skin on the zucchini for grating.  Simply wash the zucchini, cut off the ends and grate.

Choose grating method:  Use the medium size holes of the box grater or use the grating feature on your food processor.

Squeeze out some of the excess moisture: Depending on the size and quality of the zucchini some will have more moisture than others. If the zucchini seems overly wet once it’s grated, use a paper towel to gently squeeze out some (not all) of the moisture. This zucchini recipe does rely on the fact that the zucchini will provide moisture to the batter–we just don’t want so much that it creates a gummy texture, but we don’t want to squeeze it out dry, either.

How to Make Zucchini Brownies:

Mix wet ingredients.  Mix the oil and sugar. Add the egg and mix well. Add the vanilla and shredded zucchini and mix well.

Mix dry ingredients.  In a separate bowl, mix the flour, cocoa powder, baking soda, baking powder and salt.

Combine. Add dry ingredients to the large mixing bowl and beat until combined.

Add to pan.  Spread mixture into prepared pan (batter will be thick) and smooth into an even layer.

Three process photos for making the batter for zucchini brownies and adding it to a 9x13 inch pan.

Bake for 30-35 minutes or until they center of the brownies springs back when gently touched. Cool on a wire cooling rack.

Frost.  Once they are completely cool, frost with cream cheese frosting.

Cream cheese frosting being spread over zucchini brownies.

Variations:
  • Healthier zucchini brownies: cut the sugar in half and use 1 cup whole wheat flour and 1 cup all-purpose flour. Use applesauce instead of oil.
  • Gluten-free zucchini brownies: substitute gluten free flour.
  • Vegan zucchini brownies: use a flax egg and omit the frosting or use a vegan frosting.
Consider using your zucchini in these yummy recipes:
  • Lemon Zucchini Bread
  • Chocolate Chip Zucchini Muffins
  • Zucchini Cake with Cream Cheese Frosting
  • Mom’s Zucchini Bread

You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

A zucchini brownie with cream cheese frosting, on a plate.

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Zucchini Brownies with Cream Cheese Frosting

Incorporating grated zucchini into chocolate brownie batter makes these Zucchini Brownies extra moist and delicious, especially with the edition of cream cheese frosting on top!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 16
Calories 409kcal
Author Lauren Allen

Ingredients

  • 1/2 cup oil (vegetable or canola oil)
  • 1 1/2 cups granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups zucchinis , shredded
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt

Cream Cheese Frosting

  • 8 ounces cream cheese
  • 6 Tablespoons butter , room temperature
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • 1 Tablespoon milk (if needed)

Instructions

  • Preheat oven to 350 degrees F. Grease a 9×13” pan.
  • In a large mixing bowl beat together the oil and sugar. 
  • Add the egg and mix well. Add the vanilla and shredded zucchini and mix well. 
  • In a separate bowl mix together the flour, cocoa powder, baking soda, baking powder and salt. 
  • Add dry ingredients to the large mixing bowl and beat until combined.
  • Spread mixture into prepared pan (batter will be thick) and smooth into an even layer. 
  • Bake for 30-35 minutes or until they center of the brownies springs back when gently touched. Cool on a wire cooling rack.
  • Frost brownies once they are completely cool.

For the frosting

  • Cream together the butter and cream cheese.
  •  Add vanilla and mix well. 
  • Add powdered sugar and mix well until smooth. 
  • Add additional powdered sugar or milk, as needed, until you reach frosting consistency.

Nutrition

Calories: 409kcal | Carbohydrates: 63g | Protein: 3g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 242mg | Potassium: 145mg | Fiber: 1g | Sugar: 49g | Vitamin A: 370IU | Vitamin C: 2.8mg | Calcium: 36mg | Iron: 1.3mg
Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

I originally shared this recipe July 2015. Updated June 2020 with process photos and additional instructions.

The post Zucchini Brownies appeared first on Tastes Better From Scratch.

Stuffed Poblano Peppers

Stuffed Poblano Peppers are loaded with southwest seasoned ground beef, rice, veggies, and cheese for a satisfying dinner with just a little bit of a kick! Everybody raves about this twist on classic stuffed peppers!

Stuffed peppers are one of our favorite weeknight meals! They are lower in carbs and a great way to get kids to eat more vegetables. Some of our other favorite versions are Turkey Stuffed Peppers, Mexican Quinoa Stuffed Peppers and Chicken Enchilada Stuffed Peppers!

Easy Stuffed Poblano Peppers

We love these stuffed poblano peppers because the fun presentation always means perfect portion sizes and empty plates. Serve them up with a pitcher of creamy, ice cold horchata for a laid-back meal that is great for relaxed entertaining since all of it can easily be made in advance.

The southwest flavors of the smoky, mildly spicy poblanos and pepper jack cheese go really well with the hearty filling of ground beef, rice, and spices. Ground turkey, chicken, or pork can also be used in place of the ground beef. You can even make a vegetarian version of this dish! Simply use a can of drained and rinsed pinto beans or cooked quinoa in place of the ground beef!

Eight stuffed poblano peppers topped with melted cheese on a baking sheet with lime wedges.

Are Poblano Peppers Spicy?

Poblano peppers are actually quite mild, with much less heat than jalapenos. Compared to red and green bell peppers, which aren’t spicy at all, poblano peppers have more of a kick, but it’s nothing in the realm of “mouth-on-fire” kind of spicy. Even our picky eaters can handle the level of heat in these stuffed poblano peppers.

How to Make Stuffed Peppers:

It’s a cinch to throw these stuffed peppers together, especially if you already have some leftover rice on hand. Roasting the peppers before filling them is important because they won’t have enough time to soften otherwise. While poblano peppers can be eaten without roasting, we think these are much better when the peppers are roasted first while the filling is being made.

  1. Roast the peppers: Slice the peppers in half down the middle and remove seeds and membrane. Rub the peppers with a little olive oil, then bake for 12 minutes in a 350 degree F oven to soften.
  2. Brown the meat: While the peppers cook, heat a little olive oil n a large skillet over medium-high heat. Add the onions and garlic, sauteing until softened, about 5 minutes. Add the ground beef and spices, cooking and stirring until the meat is browned and cooked through.
  3. Make the filling: Add cooked rice, fire roasted tomatoes, beans, corn, and half of the cheese. Stir to combine.
  4. Stuff peppers: Divide the filling between the roasted poblano peppers, mounding in the center, then sprinkling with the remaining cheese.
  5. Bake: Heat the stuffed poblano peppers for 10 minutes until heated through and the cheese is melted on top. Sprinkle with a little chopped fresh cilantro and serve with crema or sour cream drizzled over the top.

A collage of images showing how to make stuffed poblano peppers.

Can Stuffed Poblano Peppers Be Made Ahead?

Sure! You can assemble the stuffed poblano peppers up to 1 day in advance. Store them in the fridge, then bake when you are ready. Or if you have already baked them, store the leftovers in the fridge for up to 3 days. They reheat really well in the microwave for a minute or two, or in the oven at 350 degrees for 20-25 minutes.

You can even make these stuffed peppers are a freezer meal. Once completely frozen, the peppers can be wrapped in two layers or plastic wrap and stored in a large zip tight bag or container in the freezer for up to 3 months. Bake from frozen by adding 10 additional minutes or so to the bake time, or thaw first in the fridge overnight. You may want to cover them with foil though so the cheese doesn’t burn on top before the filling in the middle is hot all the way through.

Three stuffed poblano peppers on a plate with a bowl of crema and lime wedges.

More Great Dinner Recipes:

  • One Pan Southwest Blackened Cajun Chicken with Rice
  • Sizzling Steak Fajita Roll Ups
  • Salsa Verde Beef and Mushroom Enchiladas
  • Mexican Shrimp Skillet
  • Skinny Chicken Enchiladas

 

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Stuffed Poblano Peppers

Stuffed Poblano Peppers are loaded with southwest seasoned ground beef, rice, veggies, and cheese for a satisfying dinner with just a little bit of a kick! Everybody raves about this twist on classic stuffed peppers!
Course Dinner
Cuisine Mexican
Keyword mexican quinoa stuffed peppers, poblano peppers, stuffed poblano peppers
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 4 servings
Calories 567kcal
Author Amy Nash

Ingredients

  • 4-6 poblano peppers
  • 2 tablespoons olive oil, divided
  • 1 medium onion, chopped
  • 1 pound lean ground beef
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chipotle chili powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon black pepper
  • 1 cup cooked rice
  • 1 cup black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 (15-ounce) can fire roasted tomatoes
  • 1 1/2 cups grated Mexican cheese blend
  • 1/4 cup fresh cilantro, chopped

Instructions

  • Preheat oven to 350 degrees F.
  • Slice the poblano peppers in half and remove the seeds and membrane. Rub with 1 tablespoon of the olive oil. Arrange on a baking sheet and roast for 10-12 minutes until softened.
  • While the peppers are baking, heat the remaining olive oil in a large skillet and saute the onion and garlic until soft, about 5 minutes.
  • Add the ground beef and spices, cooking and breaking up with a spoon until the meat is cooked through and browned.
  • Add the cooked rice, beans, corn and half of the cheese. Stir well, then divide evenly between the roasted poblano pepper halves. Sprinkle with the remaining cheese.
  • Bake for 10 minutes until heated all the way through and the cheese is melted on top. Sprinkle with chopped cilantro and serve.

Nutrition

Serving: 4g | Calories: 567kcal | Carbohydrates: 41g | Protein: 43g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 108mg | Sodium: 906mg | Potassium: 990mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1056IU | Vitamin C: 101mg | Calcium: 365mg | Iron: 5mg

Creamy Cinnamon Rice Pudding

This is an effortless, straightforward recipe for an ultra creamy rice pudding. With a hint of cinnamon and handful of sultanas, this cosy dessert for cold winter nights is delicious served plain, but a scoop of vanilla ice cream will take it over the top!

Creamy Rice Pudding

I am pretty sure this is the ultimate emergency cosy winter dessert.

It takes all of 5 minutes to prep.

It’s completely effortless – just pour everything into a baking dish, then pop it in the oven.

It’s extremely low risk – all sorts of outcome variables are easy to rectify and adjust.

There’s no need to fuss with compotes or other toppings – it is really really good straight out of the pot as is (unlike plain rice pudding which I find desperately needs a fruit compote or something to dress it up).

And it’s terrifically economical, calling for just a handful of ingredients!

What goes in Cinnamon Rice Pudding

Here’s what you need to make this cinnamon Rice Pudding:

What goes in rice pudding

The best rice for rice pudding – medium grain white rice or risotto rice

The rice type is really important for the desired outcome (she says wearily, after having tried 10 or so batches using various rice types – half the Northern Beaches have received samples of various versions I’ve made over the past few weeks!)

Medium grain rice – In my view, the best rice (by a long shot) is medium grain white rice. It makes a creamy rice pudding with rice grains that are soft but not mushy (read: baby food). The rice and creamy sauce meld together beautifully, almost becoming one without being mush, and it’s certainly the benchmark for upscale restaurants.

Risotto rice (arborio rice) is just as good – but requires more liquid and takes slightly longer to cook.

Jasmine rice & short grain rice – If you want very (very) soft rice (borderline mushy), then short grain white rice or jasmine rice is the go.

Long grain rice – If you want firm rice grains, then use long grain white rice. There is no in between for long grain white rice – it’s either firm (ie you can feel the grains in your mouth, by it is cooked of course) or if overcooked it breaks down into unpleasant mush.

Brown rice really isn’t to my taste – it’s just too firm for rice pudding.

Basmati rice – I haven’t tried it with basmati rice because I don’t associate the flavour with rice pudding, but I suspect it will be like long grain.


And a quick note on the other ingredients!

  • Milk – any fat % is fine. I haven’t tried with non dairy but see no reason why it wouldn’t work. Coconut milk also works great but I’d change the flavour profile (see recipe notes for adjustments);
  • Butter – a good smear on the baking dish for flavour and stop it catching on the sides;
  • Sugar – I only use 1/3 cup which isn’t a lot given it makes about 5 cups of pudding. I’d say this rice pudding borders on “just sweet enough”, definitely not too sweet;
  • Cream – just a bit, stirred through at the end, to add a subtle richness to the mouthfeel and also makes the sauce whiter (it comes out a bit brown from the cinnamon). Sub with butter – it has a similar effect;
  • Sultanas or raisins – I find 1/2 cup is enough which  doesn’t sound like a lot but you will be surprised how much it swells!

Pot of Creamy Cinnamon Rice Pudding

How to make rice pudding – in the oven

A notorious problem with stovetop rice pudding is that it catches on the base of the pot due to the sugar. So stovetop recipes call for constant stirring, like with risottos.

Scratch that.

Just bake it. So much easier, just as creamy. Dump and bake, and stir just twice during the bake time.

How to make creamy rice pudding

3 servings of creamy rice pudding with ice cream

What to serve with Cinnamon Rice Pudding

If it’s a plain vanilla rice pudding (and you can totally do that by leaving out the cinnamon and sultanas in this recipe) then I really feel like you need a fruit compote or similar to put on top, like the Strawberry Sauce in this Cheesecake, to turn it into a dessert that I can get really excited about.

But with just a little bit of cinnamon and sultanas, it takes the bland into OMG this is sooooo good! territory which is where I always like my food to be.

Then to take it over the top, try it with a scoop of vanilla ice cream. In my simple mind, this takes it from a quick dessert for a family meal, to guest worthy. It’s that addictive combination of warm creamy, cold creamy that we love with all our favourite cosy desserts, like Apple Crumble, Chocolate Pudding, Butterscotch Pudding.

Effortless cosy food. It’s got my name written all over it! – Nagi x


Watch how to make it

 

Close up of a bowl of Creamy Cinnamon Rice Pudding with vanilla ice cream

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Creamy Cinnamon Rice Pudding (really easy!)

Recipe video above. A cosy, creamy rice pudding with the perfect soft rice texture – but not mushy and gluey. A hint of cinmamon and handful of raisins really elevates this into a dessert that can be served just as it is, straight out of the pot, rather than fussing with making a compote or similar that you really do need for plain rice puddings. But a scoop of vanilla ice cream will really take it over the top!
Course Dessert
Cuisine Western
Keyword rice pudding
Prep Time 5 minutes
Cook Time 1 hour
Servings 5 – 6 people
Calories 309kcal
Author Nagi

Ingredients

  • 1 tbsp unsalted butter , for greasing
  • 4 cups milk (full or reduced fat, Note 1)
  • 1/3 cup white sugar
  • 2 tsp vanilla extract
  • 3/4 cup medium grain rice – definitely the best for rice pudding (Note 2)
  • 1/2 cup sultanas or raisins (Note 3)
  • 3/4 tsp cinnamon
  • 1/2 cup cream , thickened/heavy (or bit of butter)

Instructions

  • Preheat oven to 180°C/350°F (all types).
  • Grease a 10 cup+ casserole dish with butter.
  • Place milk, sugar and vanilla in a saucepan over medium high heat. Bring a simmer, stirring to dissolve the sugar, until the surface is foamy – do not boil, it will split.
  • Place rice, sultanas and cinnamon in baking dish. Pour over milk, give it a brief stir then cover with lid or foil.
  • Bake for 1 hour, stirring every 20 minutes to break up the rice that starts to set on the base.
  • After 1 hour, remove from oven and add cream. Give it a good stir – it will look a bit watery straight out of the oven but it evaporates quickly. I like mine creamy so it oozes when you serve it.
  • Serve immediately, just as is or with a scoop of vanilla ice cream if you want to take it over the top!

Notes

1. Milk – haven’t tried non dairy but I see no reason why it wouldn’t work.

For coconut milk, use 2 cups coconut milk and 1 cup water in place of dairy milk (but skip the cinnamon, I’d stir through some lime zest at the end and top with pineapple or mango for a tropical / South East Asian style)

2. Rice – I’ve tried all sorts of rice types and uncooked medium grain is by far the best for rice pudding, followed by risotto rice.

Risotto rice (arborio) – add 1 cup (250ml) water into the saucepan with milk, and cook for 1 hr 20 minutes.

3. Sultanas / raisins – either is fine. I know 1/2 cup doesn’t sound like much but they expand about 3 – 4 times their size. Feel free to use other dried fruit of choice.

4. Cook times / tweaking – rice might take longer if your oven runs weak or you use a different type of rice. Just cover and keep cooking, adding water as necessary (you won’t need more milk), until the rice is cooked to your taste and it’s creamy as pictured in the video.

If it gets too thick, then just add hot water to loosen it up.

5. Storage – will firm up as it cools. Heat in microwave and add a splash of water to loosen it up. It reheats very well if you use medium grain rice (other rices are too temperamental and will either turn to mush or stay too hard).

6. Nutrition per serving, assuming 6 servings.

Nutrition

Calories: 309kcal | Carbohydrates: 48g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 81mg | Potassium: 396mg | Fiber: 1g | Sugar: 20g | Vitamin A: 684IU | Vitamin C: 1mg | Calcium: 225mg | Iron: 1mg

More Cosy Desserts

Warm, cosy desserts for cold winter nights!


Life of Dozer

Wondering if he should clean up that dollop of rice pudding on the bench… the answer is NO! His cleaning duties are restricted to floor level only.

Dozer rice pudding

The post Creamy Cinnamon Rice Pudding appeared first on RecipeTin Eats.