06/23/2026
ATTN: BROWNIE LOVERS!
You will be so glad you tried these moist and good for you brownies. You don't have to feel guilty!
Zucchini Chocolate Brownies (100% whole grain, dairy-free)
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Prep Time: 10 min Cook Time: 35 min Ready in: 45 min
Yield: 16 brownies
Ingredients
2 large eggs
1 tablespoon vanilla extract
3/4 cup Stevia
1/4 cup (60 ml) unsweetened applesauce
1 cup (125 grams) whole wheat flour
1/2 cup (45 grams) Dutch-process cocoa powder (using regular cocoa powder may result in cakey brownies) I used Hershey's Dark Chocolate Cocoa
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 cups (about 300 – 320 grams) peeled and grated zucchini
1 cup semi-sweet chocolate chips + 1/2 cup mini chocolate chips to sprinkle on top (for dairy-free, use Enjoy Life Chocolate Chips) I used Hershey's Sugar Free Chocolate Chips
Preheat the oven to 350 degrees F (176 degrees C) and line an 8"x8" pan with parchment paper or spray with baking spray.
In a large bowl, mix together the eggs, vanilla, stevia, and apple sauce and let this sit for 5 minutes to let the stevia dissolve.
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 step.
Add the dry mix to the wet, gently stir until combined. Be sure not to over mix!
Then fold in the zucchini and 1 cup chocolate chips.
Pour the batter into the pan and even the surface with a spatula.
Sprinkle 1/2 cup mini chocolate chips on top.
Bake for 30 - 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.
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.
