Oh do I have a treat for you! Let me introduce you to these ooey gooey, double dark chocolate zucchini brownies.
With dark chocolate being one of my favorite sweets, I knew I had to give this recipe a try! Plus it makes you feel a little better indulging in them when you know they’ve got some hidden zucchini, wholesome whole-wheat, dark chocolate and no butter or oil! Honestly I can’t even tell the zucchini is in there, although if I did I probably wouldn’t care because zucchini bread is delicious as well!
Seriously though, they are so rich, moist and addictive. The first time I made them they came out with a little more of a cake-like consistency (but still really good) so I attempted to make them fudgier by altering the ingredients a little. Maybe I wasn’t doing something right the first time, but I thought the second version was a even better. The not so fun part was taking photos of them! I am trying to learn and practice taking photos with my camera, but these brownies (and lighting) were just not cooperating with me. I am still learning though! Who knew how hard it would be to take a decent photo of brownies? Hah. Every piece I cut looked a funny shape and I really wanted to show how yummy they look close up! Oh well…
Nonetheless, you must try these and let me know what you think! Not only are you getting a healthy dose of your veggies, but you’ll also benefit from some super food dark chocolate (heart healthy and lots of antioxidants!) . And instead of butter or oil, applesauce is used! What a great excuse to indulge a little. 🙂
Little Noelle pretty much inhaled them! I would say they are very kid friendly. 🙂
- 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)
- Preheat your oven to 350 deg F and spray an 8"x8" pan with baking spray or line with parchment paper.
- In a bowl, mix together the eggs, vanilla, sugar and applesauce.
- In another bowl, mix together the flour, cocoa powder, baking soda, salt and cinnamon.
- Add the dry mix to the wet bowl and stir gently until combined, being careful to not over mix.
- Fold in the grated zucchini and chocolate chips.
- Pour the batter into the pan and even out with a spatula.
- Bake for 30-35 min. or until toothpick comes out fairly clean (may still be sticky, just not raw).
- 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!
- 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