Chocolate Zucchini Brownies - 100% whole grain, dairy-free, and have no added fat other than what is in the chocolate chips! So gooey and chocolatey, nobody will have a clue that these are made healthier.

Ingredients

2 large eggs
1 tablespoon vanilla extract
¾ cup coconut sugar or unrefined or granulated sugar
¼ cup (60 ml) unsweetened applesauce
1 cup (125 grams) whole wheat flour or whole spelt flour
½ cup (45 grams) Dutch-process cocoa powder (regular cocoa powder would also work - I just prefer the darker taste of Dutch-process)
1½ teaspoons baking soda
¼ teaspoon salt
2 cups (about 300 – 320 grams) peeled and grated zucchini
1 cup semi-sweet chocolate chips + ½ cup mini chocolate chips to sprinkle on top (for dairy-free, use Enjoy Life Chocolate Chips)

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 ½ 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.

2 large eggs
1 tablespoon vanilla extract
¾ cup coconut sugar or unrefined or granulated sugar
¼ cup (60 ml) unsweetened applesauce
1 cup (125 grams) whole wheat flour or whole spelt flour
½ cup (45 grams) Dutch-process cocoa powder (regular cocoa powder would also work - I just prefer the darker taste of Dutch-process)
1½ teaspoons baking soda
¼ teaspoon salt
2 cups (about 300 – 320 grams) peeled and grated zucchini
1 cup semi-sweet chocolate chips + ½ cup mini chocolate chips to sprinkle on top (for dairy-free, use Enjoy Life Chocolate Chips)

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 ½ 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.