Double Chocolate Zucchini Brownies

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A couple of friends of mine had an amazing organic garden this summer and I got an awesome GIANT Zucchini out of it – thank you, friends!!

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Yes, that Zucchini is as big as my KitchenAid Mixer. Since I had such a large Zucchini to bake with I decided to try out a couple of recipes. I experimented with one recipe, which I made up as I went, and it was not blog worthy/needs some adjusting. Then I had also found this amazing Zucchini Brownie recipe here on Pinterest that I wanted to make with what I had left of my giant zucchini and it was a success. The hardest thing about creating my own recipes is wasting quality ingredients when things go wrong, which is why I experimented with my own creation and tried someone else’s so I could still create something delicious out of this perfectly homegrown vegetable. I’m so glad I did! While this Brownie recipe is not completely my own, I did make some adjustments and below is the recipe I used to make these rich, fudgey, chocolatey brownies. Also, I think it’s important to mention that if I hadn’t put zucchini in this recipe, I would have had no clue it was in there. I didn’t taste nor did I feel any zucchini texture – the end result was so moist, rich, and slightly decadent. I even put these brownies to the test and brought them over to my dearest friend’s house the other day and her 2 sons usually hate 90% of my baking because it’s usually not sweet enough, which I totally get, but they loved these brownies and ate them all up! So these brownies are officially kid approved!

Another benefit to this amazing recipe, is that there is no oil or butter. The applesauce gives these brownies just what they need to stay moist and rich, along with the healthy benefits of the zucchini, these brownies will surely be a guilt free sweet treat.

I hope you all enjoy!!

Double Chocolate Zucchini Brownies

Ingredients: 

  • 1/2 cup spelt flour
  • 1/2 cup whole grain pastry flour
  • 1/2 cup unsweetened cocoa powder
  • 1-1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs
  • 1 tsp pure vanilla extract
  • 3/4 cup coconut sugar
  • 1/4 cup unsweetened applesauce
  • 2 cups grated zucchini
  • 1 cup semi-sweet chocolate chips (I love to use Chatfield’s Natural Chocolate Chips)  and 1/4 cup extra for sprinkling on top.

Directions: 

  • Preheat oven to 350F and grease an 8″ x 8″ baking pan or dish.
  • Mix  eggs, vanilla, sugar, and applesauce in a large bowl.
  • In a separate bowl, mix flour, cocoa powder, baking soda, and salt.
  • Add the dry to the wet and gently mix until the batter just comes together.
  • Add in the zucchini and chocolate chips.
  • Pour the batter into your prepared baking dish and sprinkle the top with extra chocolate chips.
  • Bake for 30-35 minutes, until a toothpick inserted comes out clean.
  • Enjoy straight out of the oven and store leftovers in the fridge!

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