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Instructions |
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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.
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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!
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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.
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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.
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Originally Submitted
8/25/2017
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