ZUCCHINI BROWNIES

Published on: 11/09/2022
brown pan filled with parchment paper topped with full sheet of zucchini brownies
brown pan filled with parchment paper topped with full sheet of zucchini brownies

ZUCCHINI BROWNIES

Before you yuck my yum :), this was a client request. She had mentioned loving these when someone made them at work all the time and wanted a recipe. Of course the traditional recipes out there contain a lot of sugar and oil, so I did my best to reduce the excess fat, sugar and white flour, yet still create a dessert that provides you with nutrition AND a moist and yummy delight. I do not often bake with sugar substitutes, but this worked really well here. I suggest freezing in single portions, as they only maintain their shelf-life for a few days. They should be consumed warm, so microwave for 10–15 seconds, check for doneness, and gracefully indulge :). My family loved these à la mode, with a dollop of frozen yogurt on top🍧😋.
Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Course Dessert
Servings 18

Equipment

  • 9×13 inch baking pan

Ingredients
  

  • 1 cup unsweetened applesauce
  • 1 cup sugar substitute for baking
  • 1/4 cup unsweetened cocoa
  • 2 cups shredded zucchini NOT drained — the more moisture, the better
  • 1 Tablespoon vanilla extract
  • 2 cups whole wheat flour
  • 1/2 Tablespoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup mini semi-sweet chocolate chips divided
  • nonstick cooking spray

Instructions
 

  • Preheat oven to 350˚F. Place a full sheet of parchment paper in a 9×13 inch baking pan and spray with nonstick cooking spray. Set aside.
  • In a large mixing bowl, combine applesauce, sugar substitute and cocoa. Use your hands and mix well until it forms a wet sand (this will get a little heavy to mix).
  • Add shredded zucchini, vanilla extract, flour, baking soda and salt. Mix until well-combined.
  • Stir in a half cup of the chocolate chips. Pour into prepared baking pan and sprinkle with remaining chocolate chips.
  • Bake for 25–28 minutes, or until a toothpick comes out clean from the center of the pan. Lift with parchment paper to remove from pan and cool on counter. Slice into 18 servings. Remember to serve warm!

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With a longstanding dedication to healthy cooking and eating, I promote nutrition with a rebellious twist: the belief that perfection is not required for success on your wellness journey. 

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