Recipe: Chocolate Zucchini Brownies

Dr. Angela Seabright
Rita Tomina

| 2 min read

Chocolate Zucchini Brownies
When watching calories, sometimes it can feel like dessert is out of the question. By adapting your favorite sweets with healthier ingredients, you can indulge a little without the added guilt.
This recipe for zucchini brownies hits all the marks for a delicious treat that doesn’t pack too many calories. Adapted from Yammie’s Noshery, the original has just 87 calories per brownie.
Here’s what you’ll need:
The Batter
• 2 cups finely grated zucchini (I drained some of the excess liquid that formed)
• 1 cup brown sugar
• 1 1/3 cup applesauce (I used unsweetened)
• 2 eggs
• 2 teaspoons vanilla
• 2/3 cup flour (I used all-purpose flour, but oat or whole wheat would be delicious too)
• 1 cup cocoa powder
• 2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup chocolate chips and/or nuts (optional add-in)
The Frosting
  • 1/2 cup chocolate chips
  • 1/2 cup butterscotch chips
  • 1/2 cup peanut butter
  • Preheat the oven to 350ºF. Grease a 9×13 inch pan.
  • Mix together the zucchini, sugar, applesauce, eggs, and vanilla.
  • Stir together the remaining ingredients and add to the wet ingredients, stirring until combined.
  • Add in the chocolate chips and/or nuts if desired.
  • Pour into pan and bake for about 55 minutes.
  • For the frosting, mix together peanut butter, chocolate chips and butterscotch chips in a sauce pan over low heat until melted.
  • Once cooled, top with frosting if desired.
Have you baked with zucchini before? Let us know your thoughts on the chocolate zucchini brownies if you give them a try!
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