Chocolate Chip Zucchini Brownies
Chocolate chip zucchini brownies are rich, decadent and delicious - no one will realize they are secretly healthy! Whole wheat and loaded with zucchini, these brownies make a perfect treat!
Yield: 9 large brownies (or make 16 small ones)
Ingredients
- 2 large eggs
- ⅔ cup granulated sugar
- ⅓ cup unsweetened applesauce
- 1 tablespoon pure vanilla extract
- 1 cup whole wheat flour (see notes)
- ½ cup cocoa powder
- 1 ½ teaspoons baking soda
- ¼ teaspoon salt
- 2 cups grated zucchini, squeezed of extra moisture (see notes)
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 and spray an 8x8 pan with cooking spray.
- In a large bowl, mix the eggs, sugar, applesauce and vanilla until well combined.
- In a separate bowl, mix the flour, cocoa powder, baking soda and salt until well combined.
- Add the dry mix to the wet and mix until just combined. Don’t over mix.
- Add the zucchini and chocolate chips and gently fold in to the batter so everything is evenly distributed.
- Pour into your prepared pan and level out the mix with the back of a spoon.
- Bake for 30-35 minutes, until done. Check with a toothpick - the brownies are gooey but shouldn’t be raw. Let cool completely before slicing.
- Once cooled, slice, serve and enjoy. Store extras in a covered container in the refrigerator for up to 4 days. (They keep better this way because of all the moisture from the zucchini.) I actually prefer them cold but you can heat them slightly in the microwave if you want them warmed up.
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Notes
Flour: I use a whole wheat flour, but you can substitute regular all-purpose flour here if you prefer. Or use a mix of whole wheat and all-purpose flour.
Zucchini: I don't bother peeling the zucchini. Just use the fine side of your grater to get it finely grated so it almost melts right into the batter.
Measuring: The 2 cups of grated zucchini is measured before you squeeze the extra moisture out. Grate 2 cups then squeeze with paper towels or a kitchen towel to get the extra water out. You'll have a compact little ball of zucchini. Break it up a bit as you add it to the batter so the zucchini gets evenly incorporated.
Yield: This size batch yields 9-16 brownies, depending on how you want to cut them. We like big, thick brownies here so I make 9 large squares.
I've also baked a half batch in an 8x4 bread pan. Alternatively, you could double the recipe and use a 9x13 baking dish for more brownies.
Nutrition
Serving: 1large brownie | Calories: 192kcal | Carbohydrates: 29g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 250mg | Potassium: 195mg | Fiber: 3g | Sugar: 23g | Vitamin A: 13IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 2mg
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