Thanks for stopping in to check out my recipe for slightly healthier chocolate chip zucchini brownies. A slightly healthier version of chocolate chip zucchini brownies = a little less guilt when eating them!
One of my co-workers brought in bounty from his garden. This big zucchini was sitting on the table, an imposing veggie due to its size.
Never mind that I have a couple of zucchinis at home waiting for me to do something with them. I was up for the challenge of the monster zucchini and took it home!
My recipe is more vegetarian because I use flax “eggs” instead of from the hen, but you can use real eggs if you prefer or another egg substitute.
This recipe could even be vegan depending on the chocolate chips you buy.
No butter in this recipe. Instead I use applesauce. If you don’t keep applesauce on hand, use margarine, butter, or oil. My tip is to keep little unsweetened applesauce cups in the fridge. You know, the snack type that come in a six pack. Each cup holds about half a cup of applesauce. I usually snack on a couple of spoonfuls of applesauce, so anywhere between a third and a half a cup hits the mixing bowl.
Sticking with the slightly healthier theme, I use whole wheat flour, but if you only have all purpose flour in the house – then use what you have!
I use dark chocolate chips because they’re slightly healthier, but I’ll substitute semi-sweet chocolate chips if that’s all I have in the house.
SLIGHTLY HEALTHIER CHOCOLATE CHIP ZUCCHINI BROWNIES
- 2/3 cup sugar
- 1 snack cup unsweetened applesauce (about 1/3 to 1/2 cup applesauce)
- 2 flax eggs (2 tablespoons flax plus 5 to 6 tablespoons water) or 2 real eggs
- 1/2 teaspoon vanilla
- 1 cup whole wheat flour
- 2 teaspoons baking soda
- pinch of salt (approximately 1/8 to 1/4 teaspoon)
- 1/2 cup cocoa powder
- 1 cup dark chocolate chips
- 2 cups grated zucchini
1. Preheat oven to 350 degrees.
2. Spray non-stick cooking spray into an 8″ x 8″ baking pan.
3. In a bowl, mix together eggs, sugar, applesauce, and vanilla. Set aside.
4. In a larger bowl, mix together flour, baking soda, salt, and cocoa powder.
5. Add the wet ingredients to the dry and combine. It’ll be somewhat dense and hard to stir.
6. Add in the chocolate chips and the zucchini. Once the moist zucchini is in the bowl, it’ll be easier to stir! Stir long enough to evenly distribute the chocolate chips and zucchini.
7. Pour into the prepared pan and put in the oven.
8. Set the timer for 30 minutes. Check with toothpick to make sure it’s not raw. It may need a few more minutes inside the oven. Personal preference on gooey brownies!
These are a good size brownie, almost the height of a single layer cake. They’re moist and a little crunchy thanks to the zucchini.
For me, the recipe makes 9 brownies. Depending on how you cut them, you could have a few more brownies, or less brownies than me if you like them really big!
Because of the zucchini, these brownies keep better in the fridge. They freeze really well.
Published on August 8, 2021 by Cheryl @ The Lifestyle Digs.