Yep, I did it again. Another successful vegetable hidden in the food. Not just any food but dessert!
I used a recipe from Texanerin. The only changes I made were to keep the skin on the zucchini and to up the cooking time. 
My brownies came out cake like, and the ones in her picture looked a lot more gooey. Not sure if my changes were the reason. Either way all the kids gobbled them up!
Zucchini Brownies
Recipe type: Dessert
Cuisine: American
Brownies made with shredded zucchini and 100% whole grain!
Ingredients
- 2 eggs
- 1 tbsp vanilla extract
- ¾ cup coconut sugar or unrefined or granulated sugar
- ¼ cup (60 ml) unsweetened applesauce
- 1 cup (125 grams) whole spelt or whole wheat pastry flour
- ½ cup (45 grams) Dutch-process cocoa powder
- 1½ teaspoons baking soda
- ¼ teaspoon salt
- 2 cups (about 300 – 320 grams) grated zucchini
- 1 cup semi-sweet chocolate chips + ½ cup mini chocolate chips to sprinkle on top
Instructions
- 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, sugar, and apple sauce.
- In a separate medium bowl, mix together the flour, cocoa powder (sifted if lumpy!), baking soda and salt.
- Add the dry mix to the wet, gently stir until combined. Be sure not to over mix!
- Then fold in the zucchini and 1 cup regular size chocolate chips.
- Pour the batter into the pan and even the surface with a spatula.
- Sprinkle ½ cup mini chocolate chips on top.
- Bake for 55 minutes or until a toothpick inserted in the middle doesn't come out gooey. It might still be sticky - just not have raw batter on it.
- Store in an airtight container for up to 2 days at room temperature or up to one week in the refrigerator. I recommend storing them in the refrigerator right from the beginning due to their high moisture content.
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