Chocolate Zucchini Brownies (no oil – no eggs)

I am using shredded zucchini that I packaged and froze in the summer.

Preheat oven to 350 degrees.  Grease and flour a 9 x 13 pan, or spray with Bakers Joy.

1/2 cup unsweetened applesauce

1 1/2 cups white sugar

2 tsp. vanilla extract

In a large bowl, mix together the applesauce, sugar and vanilla until well blended.

2 cups flour

1/2 cup unsweetened cocoa powder

1 1/2 tsp. baking soda

1 tsp. salt

In another bowl combine the flour,  cocoa powder, baking soda and salt.  Stir this into the sugar mixture a little at a time.

2 cups zucchini, shredded

1/2 cup nuts, chopped (optional)

Mix in zucchini and nuts.  If you are using fresh zucchini, the batter will be dry and crumbly.  This is normal.  If you are using  frozen zucchini, make sure to add the water that is in the bag with the shredded zucchini.   If  you don’t – it will be VERY dry.

Bake at 350 degrees for 23 – 25 minutes.  Allow them to cool before frosting.

Recipe source:  Revised from Blogchef (found on Pinterest)

FULL RECIPE WITHOUT PICTURES

CHOCOLATE ZUCCHINI BROWNIES

1/2 cup unsweetened applesauce

1 1/2 cups white sugar

2 tsp. vanilla extract

2 cups flour

1/2 cup unsweetened cocoa powder

1 1/2 tsp. baking soda

1 tsp. salt

2 cups zucchini, shredded

1/2 cup nuts, chopped (optional)

Preheat oven to 350 degrees.  Grease and flour a 9 x 13 pan, or spray with Bakers Joy.

In a large bowl mix together the applesauce, sugar and vanilla until well blended.

In another bowl combine the flour,  cocoa powder, baking soda and salt.  Stir this into the sugar mixture a little at a time.

Mix in zucchini and nuts.  If you are using fresh zucchini, the batter will be dry and crumbly.  This is normal.  If you are using  frozen zucchini, make sure to add the water that is in the bag with the shredded zucchini.   If  you don’t – it will be VERY dry.

Bake at 350 degrees for 23 – 25 minutes.  Allow them to cool before frosting.

Recipe source:  Revised from Blogchef (found on Pinterest)