Ingredients for Fudgy Zucchini Brownies
- 2 cups grated zucchini
- 1 ½ cups granulated sugar
- Unsweetened Applesauce
- ½ cup vegetable oil
- 2 large eggs
- Chocolate Chips
- Vanilla Extract
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup chopped walnuts (optional)
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How to Make Fudgy Zucchini Brownies
- Preheat oven to 350°F (175°C). Grease two 8x8 inch baking pans.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a large bowl, cream together 1 ½ cups granulated sugar, ½ cup unsweetened applesauce, ½ cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract.
- Stir in 1 cup semi-sweet chocolate chips (melted).
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in 2 cups grated zucchini and ½ cup chopped walnuts (optional).
- Divide batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let cool completely in the pans before cutting.
- Cut each pan into 9 brownies.
- For longer storage, wrap uncut brownies in plastic wrap, then foil. Label and freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
162g
Fat
13g
Carbs
21g
