This is a good one.
It is moist, the texture is very good, the sweetness is fine, and the taste is chocolaty. That’s about all you can ask for in a brownie recipe.
The original called for 3/4 c sugar of your choice. I changed that quite a bit, but I think it still works out just fine.
This can be adjusted to a normal sugar recipe easily enough of course.
But why would you when these taste this good?
- 2 eggs
- 1 tbsp vanilla extract
- 1/4 c Swerve or erythritol type
- 1/3 c pureed date sweetener
- 1/4 c unsweetened apple sauce
- 1 c whole wheat flour
- ½ cup Dutch-process cocoa powder
- 1½ teaspoons baking soda
- ¼ teaspoon salt
- 2 cups and grated zucchini
- 1 cup semi-sweet chocolate chips
- 2/3 c chopped walnuts
- Mix the wet ingredients together (including the sugar)
- Whisk the dry ingredients together.
- Mix the two.
- Add the zucchini, chips and walnuts.
- Mix well.
- The mixture will be fairly dry and heavy. You may add a bit of apple juice if needed to mix it. But it should still be like a heavy cookie dough.
- Press into a 8 x 8 greased pan.
- Place in a preheated 375° oven and bake for 25-30 minutes or until skewer comes out clean.
- Cool in pan on a rack.
NOTES: you can substitute other nuts if you wish and of course use other sugars as you desire, mindful that the date sweetener is wet and thus helps to get the moisture in. If you use other dry sugars, you might want to add some other form of wet ingredient such as sour cream perhaps. I used about 1/4 c of apple cider in mine and it worked out fine.
SOURCE: Adapted from texanerin