Who says zucchini only deserves a place at your dinner table? Bring summer squash into your dessert routine with these delicious chocolate brownies.
Adapted from food + words
1/2 cup unsweetened applesauce
1 tsp vanilla
1/4 cup grapeseed or canola oil
3/4 cup evaporated cane juice or raw sugar
1/3 cup sorghum flour
1/3 cup brown rice flour
1/3 cup tapioca flour
1/3 cup unsweetened dark cocoa powder (or regular unsweetened cocoa powder)
1 scant tsp baking soda
1 cup dark or semi-sweet chocolate chips
2 cups grated zucchini, finely grated on box grater, not tightly packed
Powdered sugar, optional
Preheat oven to 350°. Line an 8- or 9-inch square pan with parchment paper.
In a medium bowl, mix together applesauce, vanilla, oil, and sugar until well-combined. Add the flours, cocoa powder, and baking soda, stirring vigorously.
Fold in the chocolate chips and zucchini so they are evenly distributed throughout the batter. (Batter will be a thin consistency.)
Pour batter into prepared pan and place in center rack in preheated oven. Bake 35 to 45 minutes, or until middle looks set and a tester comes out mostly clean.
Let cool, then refrigerate for a few hours before cutting to allow the flavors to meld and the brownies to become firm. Slice. Lightly dust the tops with powdered sugar, if desired.
Store at room temperature for up to a day or refrigerate for up to 4 days.
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