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.
Recipe by The Calisoffs at https://www.calisoff.com/2014/03/21/zucchini-brownies/