Calling All Chocoholics! I LOVE chocolate! I always have. I especially love chocolate cake and I was missing that sweet fix when we switched over to clean eating. I searched high and low and found this amazing recipe! The zucchini in this recipe gives it so much moisture. The sugar component is replaced with coconut sugar. I also replaced the one cup of flour with Bob Red Mill's Gluten Free flour. The added chips on top and inside make this a chocolate lovers dream come true! There is no guilt when eating this little treat. Throw a dollup of coconut cream or Greek yogurt on for a little bit more oomph!
Recipe courtesy of Texanerin Baking blog.
Zucchini Chocolate Brownies (100% whole grain, gluten-free, dairy-free options)
Prep Time: 10 min
Cook Time: 35 min
Ready in: 45 min
Yield: 16 brownies
2 large eggs (50 grams each, out of shell)
1 tablespoon vanilla extract
3/4 cup coconut sugar or unrefined sugar or granulated sugar
1/4 cup (60 ml) unsweetened applesauce
1 cup (125 grams) whole wheat flour or whole spelt flour or all-purpose flour or Bob's Red Mill Gluten-Free 1-to-1 Baking Flour for the gluten-free version
1/2 cup (45 grams) Dutch-process cocoa powder (using regular cocoa powder may result in cakey brownies)
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 cups (about 300 – 320 grams) peeled and grated zucchini
1 cup semi-sweet chocolate chips + 1/2 cup mini chocolate chips to sprinkle on top
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, coconut sugar, and apple sauce and let this sit for 5 minutes to let the coconut sugar dissolve.
In a separate medium bowl, mix together the flour, cocoa powder (sifted if lumpy!), baking soda and salt. Make sure there are no clumps before going on to the next step.
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 chocolate chips.
Pour the batter into the pan and even the surface with a spatula.
Sprinkle 1/2 cup mini chocolate chips on top.
Bake for 30 - 35 minutes (14 minutes for the half batch) 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.