The gooiest zucchini brownies ever! You’d never guess these are made a little healthier and made with whole grains (but can also be made with all-purpose or gluten-free flour) or that zucchini and that applesauce takes the place of oil!
Yield: 16 brownies
2 large eggs (50 grams each, out of shell)
1 tablespoon vanilla extract
3/4 cup coconut sugar or unrefined sugar or granulated sugar
1/4 cup (60 ml) unsweetened applesauce
1 cup (125 grams) whole wheat flour or whole spelt flour or all-purpose flour or Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour for the gluten-free version
1/2 cup (45 grams) Dutch-process cocoa powder (using regular cocoa powder may result in cakey brownies)
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 cups (about 300 – 320 grams) peeled and grated zucchini
1 cup semi-sweet chocolate chips + 1/2 cup mini chocolate chips to sprinkle on top (for dairy-free, use Enjoy Life Chocolate Chips)
- Preheat the oven to 350 degrees F (176 degrees C) and line an 8″x8″ pan with parchment paper or spray with baking spray.
- In a large bowl, mix together the eggs, vanilla, coconut sugar, and apple sauce and let this sit for 5 minutes to let the coconut sugar dissolve.
- Visit Zucchini Chocolate Brownies @ texanerin.com for full directions.