ZUCCHINI BROWNIES

Before you yuck my yum :), this was a client request. She had mentioned loving these when someone made them at work all the time and wanted a recipe. Of course the traditional recipes out there contain a lot of sugar and oil, so I did my best to reduce the excess fat, sugar and white flour, yet still create a dessert that provides you with nutrition AND a moist and yummy delight. I do not often bake with sugar substitutes, but this worked really well here. I suggest freezing in single portions, as they only maintain their shelf-life for a few days. They should be consumed warm, so microwave for 10–15 seconds, check for doneness, and gracefully indulge :). My family loved these à la mode, with a dollop of frozen yogurt on top🍧😋.

INGREDIENTS
1 cup unsweetened applesauce
1 cup sugar substitute for baking (ie. Splenda)
1/4 cup unsweetened cocoa
2 cups shredded zucchini, NOT drained — the more moisture, the better
1 Tablespoon vanilla extract
2 cups whole wheat flour
1/2 Tablespoon baking soda
1/2 teaspoon salt
3/4 cup mini semi-sweet chocolate chips, divided
nonstick cooking spray

​PREPARATION
Preheat oven to 350 degrees. Place a full sheet of parchment paper in a 9x13 inch baking pan and spray with nonstick cooking spray. Set aside.
In a large mixing bowl, combine applesauce, sugar substitute and cocoa. Hand mix well until it forms a wet sand (this will get a little heavy to mix). Add shredded zucchini, vanilla extract, flour, baking soda and salt. Mix until well-combined. Stir in a half cup of the chocolate chips. Pour into prepared baking pan and sprinkle with remaining chocolate chips. Bake for 25–28 minutes, or until a toothpick comes out clean from the center of the pan. Lift with parchment paper to remove from pan and cool on counter. Slice into 18 servings. Remember to serve warm!