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.