Zucchini Chocolate Brownies

18 Mar


It was a beautifully sunny day yesterday– high 70s and mostly blue skies. We had a few friends over to have some beer by the pool, and I whipped up a quick tray of zucchini brownies to accompany us there. These are ridiculously healthy, and pretty darned delicious. They don’t, however, taste like old school brownies. They are far more moist and have a cardamom edge. This recipe has been adapted from here.

These brownies were a total success and the secret that I’d like to keep from Rafe is that they have NO butter or oil of any kind, but are moist and delicious.


  • 2 eggs
  • 1 tbsp vanilla
  • 1/2 c regular sugar plus 1/4 c splenda blend sugar (or you could use a full 1 c of regular sugar)
  • 1/4 c applesauce
  • 1 c whole wheat flour
  • pinch salt
  • 1/3 c cocoa powder
  • 1 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp cardamom
  • 2 medium/large zucchinis
  • 1 c chocolate chips (any mix of white, regular, and dark chips that you want)


  • Preheat to 350. Pam a square baking pan (or use the slightly larger rectangular one for thinner brownies).
  • Whisk together the wet ingredients (eggs, vanilla, sugar, applesauce) in a large bowl.
  • Whisk together the dry ingredients in a medium bowl (flour, cocoa powder, baking soda, spices, salt). Then add the dry slowly to the wet ingredients, mixing until combined.
  • Grate zucchinis on a box grater– or use a microplane grater if you want it really tiny. Fold the zucchini into the mixture. Finally add the choco chips.
  • Pour into baking pan and bake for ~40 minutes, or until knife comes out clean from the center.

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