Moist Chocolate Zucchini Bars

Let me first clarify that I am not posting a picture of a moldy brownie. This was my first attempt at making zucchini brownies and I didn't think to peel the zucchini first. On the plus side, it was quite the conversation starter and they taste the same, but we got added fiber! With that said, if you plan to bring these somewhere peeling the zucchini might be a good idea. Or you can share that there isn't any oil or butter in them and that they are a better version of chocolate zucchini bread!

Moist Chocolate Zucchini Bars
How I Did It:

2 eggs
1 tsp vanilla
3/4 cup sugar
1/4 cup unsweetened plain applesauce
1 cup whole wheat pastry flour
1/2 cup dutch-process unsweetened cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
2 cups grated zucchini (for visual purposes, I recommend peeling it first)
1 cup semi-sweet chocolate chips


1. Preheat oven to 350 and lightly grease a 8x8" baking pan and set aside.

2. In a large bowl, mix together the eggs, vanilla, sugar, and applesauce. Set aside and let sit while you are mixing together the dry ingredients.

3. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.

4. Add the dry mixture to the wet in three parts, mixing just until combined. Stir in the zucchini and chocolate chips so they are somewhat evenly distributed.

5. Pour into prepared baking pan and even out with the back of your spoon.

6. Bake for 20 - 25 minutes or until the edges have hardened a bit and the center has set. Let cool before cutting into squares. Anything not eaten that day should be refrigerated in an airtight container.