Recipe by Veggie_Girl
Another way to use the produce of my over-productive zucchini plant in the garden! Sneaking vegetables and fruit into a brownie is also a plus!
Top Review by Maeven6
I changed it a bit because I HATE applesauce being used as a substitute for oil. I used peanut butter once and a large avocado another both worked wonderful. Also, I used a bit of soy milk to wet the dry ingredients a bit to make it mixable and added two tablespoons of flax/chia egg mixed with 6 tablespoons of water. You could also use 2 Tablespoons of arrowroot powder or Ener-G egg replacer. It so helps to have a nice sticky crumb. Otherwise all was left the same, oops no I used a multi-grain Atta flour but again that worked well. Doing another batch tonight!!
- 1⁄2 cup applesauce
- 1 cup raw sugar
- 2 teaspoons maple syrup
- 2 teaspoons vanilla
- 2 cups all-purpose whole wheat flour
- 1⁄2 cup unsweetened cocoa powder
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups shredded zucchini
- 1⁄2 cup chopped walnuts (optional)
- 1⁄2 cup semisweet vegan chocolate chips (optional)
Directions See How It's Made
- Preheat oven to 350 and spray a 9x13 baking pan with cooking spray.
- In a large bowl, mix together the applesauce, sugar, syrup and vanilla.
- Combine the flour, cocoa, baking soda, and salt - stir into wet ingredients (it will look pretty dry at this point - don't worry, it moistens up with the zucchini. However, if necessary, add a little more applesauce).
- Stir in zucchini - if batter is still too dry, add a couple tbs of applesauce.
- Add any optional ingredients (walnuts, chocolate chips).
- Spread into baking pan. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.