This past weekend I had some zucchini that was just about done-zo. It was Sunday afternoon when I was feeling inspired to use it, and I came across a recipe for Zucchini Brownies. Hmm, one of those intriguing recipes that just speaks to me.
I made Zucchini Lemon Muffins a few weeks ago - again, using up old zucchini. I don't know what it is about this vegetable, but it seems that I have a hard time incorporating it into meals. As much as I love roasted vegetables, roasted zucchini can get rather old to me.
Anyway, I was pleasantly surprised when these bad boys came out of the oven. Very moist (my friend, Melissa, HATES that word!) and very fudge-like thanks to the chocolate chips - a novel idea by yours truly. So here you go: a somewhat healthier alternative to normal brownies!
Zucchini BrowniesAdapted from: All Recipes
1/4 cup all-natural, unsweetened applesauce
3/4 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup shredded zucchini
1/2 cup chocolate chips
Preheat oven to 350 degrees. Line an 8x8" pan with parchment paper - or spray with nonstick spray.
In a large bowl, mix together applesauce, sugar and vanilla with a spoon until well blended. In a separate bowl, combine flour, cocoa, baking soda and salt; stir into sugar mixture. Fold in the zucchini and chocolate chips. Spread evenly into prepared pan.
Bake for 20-22 minutes, until a toothpick inserted in the middle comes back clean. Enjoy!