The key to these brownies is the no added fat and the relatively low amount of added sugar. There ways to make these even healthier, and I included those options below.
If you didn’t already know there was zucchini in these, you would honestly have no idea. They are just as rich and chocolatey and thick and perfectly delicious as any other recipe I have tried, and they are definitely husband approved! Seriously, just stop reading this part and skip to the recipe because you’re wasting precious time not eating these!
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup white sugar OR coconut sugar for a healthier alternative
- 1/2 cup unsweetened applesauce
- 1 cup flour OR whole wheat flour OR spelt flour as healthier alternatives
- 1/2 cup cocoa powder
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1-2 cups grated zucchini (about 1-2 zucchini)
- 1/2 cup semi-sweet chocolate chips
- Preheat the oven to 350 degrees and spray an 8 x 8 pan with non-stick baking spray
- In a large bowl, mix together the eggs, vanilla, sugar, and apple sauce. Beat until thoroughly mixed.
- In a separate bowl, mix the flour, cocoa powder, baking soda and salt.
- Add the dry mix to the wet, gently stir until combined. Do not over mix! Batter may be slightly lumpy.
- Fold in the grated zucchini and chocolate chips.
- Pour the batter into the pan spread evenly.
- Bake for 30 – 35 minutes or until a toothpick inserted in the middle doesn’t come out gooey.
- Let cool in the pan for about 15 minutes and then dive on in!
Recipe adapted from Texan Erin.