Double Dark Chocolate Zucchini Brownies
By: Peas of Cake
Published: Sunday, September 21, 2014 - 1:27pm

Ingredients




2 eggs + 1 egg yolk
1 tbsp vanilla extract
3/4 c. sugar
1/4 c. unsweetened applesauce
3/4 c. whole wheat flour
1/2 c. natural unsweetened 100% cocoa powder (I used Hershey's)
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon (optional)
2 cups zucchini, grated (varies with size, it's about 2-3 zucchini for me)
1 c dark chocolate chips (could add 1/2 c more if you'd like)

Preparation

1 Preheat your oven to 350 deg F and spray an 8"x8" pan with baking spray or line with parchment paper. 2 In a bowl, mix together the eggs, vanilla, sugar and applesauce. 3 In another bowl, mix together the flour, cocoa powder, baking soda, salt and cinnamon. 4 Add the dry mix to the wet bowl and stir gently until combined, being careful to not over mix. 5 Fold in the grated zucchini and chocolate chips. 6 Pour the batter into the pan and even out with a spatula. 7 Bake for 30-35 min. or until toothpick comes out fairly clean (may still be sticky, just not raw). 8 Store in an airtight container for up to 2 days in room temp. or up to 1 week in the refrigerator. They also freeze great, but I can't imagine they wouldn't be eaten up right away!

About

Ooey goeey brownies given a healthy makeover with double dark chocolate, hidden zucchini, whole-wheat flour and no butter or oil!
http://peasofcake.net/double-dark-chocolate-zucchini-brownies/
The 8x8 pan makes them thicker, if you'd like them to be thinner with more portions try a larger pan (but watch the baking time)
The zucchini doesn't need to be peeled (more fiber!) but you certainly can if thats your preference or are trying to hide it more