Zucchini Bread Brownies

A college roommate and friend of mine is a baking genius. I’m lucky to have her.  I’m a baking bumbler.  I do it only for birthdays, when I want a treat, and when I feel at peace enough with myself to do it (since I generally end up laughing at my foolishness).

Her baking blog (Completely Delicious) is an inspiration and I’d highly recommend it for baking enthusiasts.  I saw her post about Chocolate Zucchini bread and knew I’d have to give it a try, but with a few switcheroos to make it a little more healthy/easy.

Zucchini Bread Brownies

• 1 1/2 cup (about 1/2 pound) fresh grated zucchini (cheese grater works, but the food processor is even better if you want the veggies to be hidden)
• 1 cup all purpose flour
• 1/2 cup cocoa
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon pumpkin spice
• 1/2 cup natural applesauce minus 1 Tbs
• 1 Tbs canola oil
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup chocolate chips

Preheat oven to 350 degrees and grease an 8×8 pan. In a medium bowl combine flour, cocoa, baking soda, baking powder, cinnamon, and pumpkin spice.

In another mixing bowl stir together the zucchini, apple sauce, oil, sugars, eggs, and vanilla together until combined well. Add the dry ingredients in two additions, mixing between each until the batter is just combined. Add the chocolate chips.

Pour the batter into the greased pan and bake for about 45 minutes, or until a toothpick inserted into the middle comes out clean. Let the bread cool in the pan, but on a rack at least 10 minutes before cutting into it.

86 calories per serving when cutting pan into 5×5 squares.

Happy Cooking!