Tis the time of year when zucchini fills (or overfills) the gardens. This recipe is a special treat my family enjoys and is actually pretty healthy for a dessert. An added bonus–getting to eat your vegetables and chocolate at the same time.

Cookies & Cream ice-cream optional.

2 cups finely grated zucchini, firmly packed
1 cup brown sugar
1 1/3 cup unsweetened applesauce
2 eggs
2 teaspoons vanilla extract
2/3 cup flour
1 cup cocoa powder
2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
Nonstick cooking spray

EXTRAS (Optional):
1/2 cup walnuts
1/2 cup chocolate chips
Frosting: 1/2 cup chocolate chips, 1/2 cup butterscotch chips, and 1/2 cup peanut butter melted together. Or another optional frosting is Nutella spread.

Measuring cups
Measuring spoons
9 x 13 inch pan
Large bowl
Medium bowl

1. Preheat oven 350°. Spray pan with nonstick cooking spray. In large bowl mix zucchini, sugar, applesauce, eggs, and vanilla. Set aside.

2. In medium bowl stir the remaining dry ingredients, not the EXTRAS. Add the dry ingredients to the wet ingredients and stir until combined.

3. Mix in EXTRAS of chocolate chips and walnuts if desired. Pour into pan and bake for about 55 minutes.

4. Let brownies cool before frosting.


While you enjoy your dessert, why not check out one of my novels? Available on Amazon in ebook, print, and audible. They make great summer reads!


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