Bake these brownies this weekend

If you could make brownies just a little bit healthier without altering the taste, would you do it?…

…What if I told you that all you had to do was add just ONE ingredient to your batter, and it would make your brownies moist, gooey, and EVERYONE would demand the recipe?

I bet you’d ask how that’s even possible.
brownie
Answer: ZUCCHINI!

 

That’s right – this vegetable is in prime season right now, and if your garden looks anything like mine, it’s thriving with more zucchini than you know what to do with! You’re probably tired of stir-fry and roasted zucchini, so why not try making a dessert with this vegetable for a change? (Just trust me).

I love this recipe because it’s easy, doesn’t require a boxed mix full of additives, and truth be told, they come out more fudge-flavored than anything I’ve ever baked.

By making brownies with zucchini, (which is essentially full of water and fiber,) you’re taking away the need for added fats/butter, giving the batter a very gooey consistency. Just trust me – you do NOT need to add anything to make this batter thinner!

 

INGREDIENTS FOR GOOEY ZUCCHINI BROWNIES:
2 large eggs
1 tablespoon vanilla extract
1 cup coconut sugar (or regular sugar)
1/4 cup unsweetened applesauce
1 cup almond flour or or all-purpose flour
1/2 cup cocoa powder (be very careful – too much cocoa powder will result in cake-like brownies)
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 cups peeled and grated zucchini (about 2 large zucchini)
1 cup semi-sweet chocolate chips

DIRECTIONS:
Preheat the oven to 350 degrees F
Line an 8″x8″ pan with parchment paper or rub with olive oil/butter.
In a large bowl, mix together eggs, vanilla, coconut sugar, and applesauce. Let sit for 5 minutes if using coconut sugar (gives it time to dissolve!)
In a SEPARATE medium bowl, mix together flour, cocoa powder, baking soda and salt. Mix until very smooth.
Add the dry mix into the wet mixture. gently STIR until combined.
Fold in zucchini and 1 cup chocolate chips. (Do not use mixer!)
Pour batter into pan and smooth-out the top.
Bake for 30-40 minutes, or until a toothpick inserted in the middle doesn’t come out dripping in batter.*

*Please note, these are intended to be fudge-like and gooey, so if there is a small amount of batter on toothpick, it is ok!

Store in an airtight container for up to 7 days, or wrap in tin foil to freeze!

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THUMBS UP REVIEW! 

“I made these brownies as soon as you emailed, I have so much zucchini from our garden that I didn’t know what else to make with them! These were delicious. Best part you don’t know they are zuccini made and I didn’t tell my kids that it was zucchini brownies and they devoured them!

Thank you for passing on!”

-Z