I have always liked zucchini, but now I LOVE zucchini! These Healthy Zucchini Chocolate Chip Brownies are so fudgy and moist and topped with a rich and creamy frosting you will never know they are made with zucchini and will blow your mind.
I have to admit when it comes to chocolate I am not the biggest fan. I could probably live without it, but when it comes to these Healthy Zucchini Chocolate Chip Brownies I will give in every time. Oh my gosh friends these are so decadent and delicious you will completely forget that they are packed full of a healthy fruit like zucchini. Zucchini is such a great accompaniment to these brownies because they are low in calories and keep the brownies moist and ooey gooey just like we like them.
Healthy Zucchini Chocolate Chip Brownies also have bananas, applesauce, whole wheat flour and I like to use the sugar splenda blend to cut down even more on the sugar. Healthy Zucchini Chocolate Chip Brownies have no oil, eggs, or butter in them and bake up to perfection. You can even use carob chips in place of chocolate chips, omit the pecans if you have a nut allergy, and leave off the frosting and keep them plain or lightly dust with powdered sugar for a even healthier option.
Healthy Zucchini Chocolate Chip Brownies are very quick to put together and smell amazing while they are cooking. The creamy chocolate frosting allows you to sink your teeth into these brownies from the first bite. So the next time you want to do something with that zucchini the neighbor brings you every year from her/his garden, well now you can smile and say “thank you” and rush to make these Healthy Zucchini Chocolate Chip Brownies. xoxo
- 2 cups of finely grated zucchini
- 2 bananas, mashed
- 1/2 cup of applesauce (unsweetened)
- 1/2 cup sugar splenda blend
- 2 tsp. of vanilla extract
- 1/2 cup cocoa powder
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup finely chopped pecans
- 1/2 cup semi-sweet chocolate chips
- 2 cups white whole wheat flour
- 3-tbsp non-dairy spread (or just use softened butter/margarine if you don't care about them being vegan)
- 3-tbsp cocoa powder
- 1 1/3-cups powdered sugar
- 1-tsp vanilla extract
- 1-2 tbsp plain unsweetened almond milk (or milk of choice)
- Preheat oven to 350º.
- Grate Zucchini. Set aside.
- Mash up bananas in a large bowl and combine with sugar and applesauce.Stir together until incorporated.
- Add in vanilla extract and cocoa powder (I used dutch processed because I like it better).
- Then add in baking soda, salt, and grated zucchini. Stir well.
- Now add in the semi-sweet chocolate chips, finely chopped pecans, and flour. Stir until fully incorporated.
- Spread brownie batter out in greased and floured 9x13 inch pan.
- Bake for 25-35 minutes ( until toothpick comes out "mostly" clean).
- Let cool 10-20 minutes and then eat or frost with chocolate frosting! Enjoy!
- In a bowl combine spread (butter) and cocoa powder.
- Gradually mix in powdered sugar and vanilla.
- Add milk as needed to create your desired consistency.
- Let brownies cool before frosting, dust with powdered sugar (optional) and enjoy!