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Zucchini Brownies Recipe

   
 

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     Zucchini Brownies

Category   Desserts - Breads
Sub Category   None
Servings   16
Preptime   10 min

Ingredients
2 Eggs
1 Tablespoon vanilla extract
3/4 cup unrefined sugar or granulated sugar
1 cup whole wheat flour
1/4 cup unsweetend applesauce
1/2 cup dutch process coco powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups peeled and grated zucchini
 
1/2 semi- sweet chocolate chips

Instructions
1.Preheat the oven to 350 degrees F (176 degrees C) and line an 8x8 pan with parchment paper or spray with baking spray. 2.In a large bowl, mix together the eggs, vanilla, coconut sugar, and apple sauce and let this sit for 5 minutes to let the coconut sugar dissolve.
3.In a separate medium bowl, mix together the flour, cocoa powder (sifted if lumpy!), baking soda and salt. Make sure there are no clumps before going on to the next 4.Add the dry mix to the wet, gently stir until combined. Be sure not to over mix!
5.Then fold in the zucchini and 1 cup chocolate chips. 6.Pour the batter into the pan and even the surface with a spatula. 7.Sprinkle 1/2 cup mini chocolate chips on top 8.Bake for 30 to 35 minutes (14 minutes for the half batch) or until a toothpick inserted in the middle doesn't come out gooey. It might still be sticky just not have raw batter on it.
9.Store in an airtight container for up to 2 days at room temperature or up to one week in the refrigerator. I recommend storing them in the refrigerator right from the beginning due to their high moisture content.


Originally Submitted
8/25/2017





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