With Thanksgiving around the corner, we are all probably plotting ideas on what to cook up this Thanksgiving. Although entrees and main entrees are important, we cannot forget to satisfy our sweet tooth. Did I mention they are not your typical brownies? These brownies include zucchini as one of its main ingredients. If this doesn’t make you want to start baking, just check out the recipe below!
- 2 large eggs
- 1 tablespoon vanilla extract
- 3/4 cup of brown sugar
- 1/4 cup (60 ml) unsweetened applesauce
- 1 cup (125 grams) whole wheat flour or whole spelt flour
- 1/2 cup (45 grams) cocoa powder
- 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 and line an 8″x8″ pan with parchment paper or spray with baking spray.
- Mix in a large bowl- eggs, vanilla, brown sugar, and apple sauce. Let mixture sit for 5 minutes to let the brown sugar dissolve ( PATIENCE is key).
- In a separate medium bowl, mix together the flour, cocoa powder (sifted if lumpy!), baking soda and salt. Make sure you get rid of all those clumps before moving on to the next step.
- Add the dry mix to the wet, gently stir until combined. Do not 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.
- Can be stored for up to 2 days at room temperature or up to one week in the refrigerator. If you ask me, I recommend storing them in the refrigerator right from the beginning due to their high moisture content.