Say hello to the fudgiest brownie you will ever meet.
Made healthy and low-calorie.
You will never have a fudgier or more chocolate-y brownie in your life, I guarantee it.
Don’t wrinkle your nose at the idea of zucchini in brownies. I promise you, if you don’t tell anyone that there’s green stuff in their brownies they won’t even know it’s there!
All the zucchini does is contribute a health benefit AND gives it an amazing fudgy texture.
Am weird because I love to sneak healthy stuff into sweets?? My brothers and sisters don’t question it. Mostly because they don’t even know it’s there 😉
It’s just mind-boggling to me that something this amazing could be low in calories– Unsweetened applesauce and shredded zucchini make up for most of the fat found in your normal brownies.
A mere 1/4 cup coconut oil and 2 eggs are the only really fattening ingredients in these brownies.
Did I mention that the glaze for these brownies bakes right with it? 1 cup of chocolate chips sprinkled over the brownie batter turns into a smooth, chocolate-y glaze by the time your brownies are done. Incredible.
I’m still just in awe of these awesome things
Would you believe that my veggie-avoiding younger siblings were begging for seconds of these brownies? That will just tell you: You can’t even taste the zucchini!!
Ready to make some magic?! Let’s begin!
Start by combining your dry ingredients: White whole wheat flour (love baking with this!) coconut sugar, baking soda, and salt.
Now whisk your eggs, vanilla (1 tablespoon–it adds a ton of flavor!) unsweetened applesauce, and coconut oil (only 1/4 cup!)
Combine the liquid ingredients with the dry and (gently!!) stir until smooth and combined.
Time to add the the magic ingredient: The green stuff! Gently fold in 2 cups shredded zucchini.
Spread your brownie batter into a greased 9 x 13 baking pan. Now for a double-dose of chocolate, sprinkle 1 cup chocolate chips (chocolate chunks are okay too) over the batter.
Bake your brownies at 350 about 30 minutes. Make sure to test them with a toothpick:
- A toothpick that comes out with gooey batter stuck to it means the brownies are not done yet.
- A toothpick that comes out with no crumbs at all means you overbaked the brownies and they won’t be fudgy.
- A toothpick that comes out with a few moist crumbs still sticking to it means the brownies are done.
You are going to have to cool the brownies in the pan at least two hours—they won’t have a nice, clean cut and they’ll basically fall apart if you try to remove them from the pan too soon. I know, I know, it’s just so hard to wait! 😀
After your brownies are cooled, I would highly recommend pouring a glass of milk and grabbing a few of these before the kids attack them. Hey, why not? These brownies are completely 100 % GUILTLESS.
Please, just do yourself a favor and make these like, right now…That first bite is the absolute best…the satiny-smooth chocolate chip glaze….the moist and fudgy brownie center….Paired with a cold glass of milk and these brownies take you straight back to your childhood days of brownies and milk for a snack.
- 1-1/2 cups white whole wheat flour
- 3/4 cup coconut sugar
- 1/2 cup unsweetened cocoa powder
- 1-1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup unsweetened applesauce
- 1/4 cup coconut oil, melted
- 2 cups shredded zucchini
- 1 cup semisweet chocolate chips (or chunks)
- 1. Preheat oven to 350 F. Lightly grease a 9 x 13 in baking pan.
- 2. In a large bowl, combine flour, coconut sugar, cocoa powder, baking soda, and salt.
- 3. In a medium bowl, beat eggs, vanilla, applesauce, and coconut oil until smooth. Add liquid mixture to dry bowl and gently stir until combined. Fold in shredded zucchini.
- 4. Spread brownie batter into prepared baking pan and sprinkle with chocolate chips. Bake in preheated oven 30 minutes, or until toothpick comes out with moist crumbs (not gooey batter) Cool brownies in pan on a wire cooling rack at least 2 hours before cutting into squares.
- Yield: 12 large brownies
- Store brownies in refrigerator up to 2 days.