Double Darkish Chocolate Zucchini Brownies

Substances:

• two eggs + one egg yolk
• 1 tbsp vanilla extract
• 3/four c. sugar
• 1/4 c. unsweetened applesauce
• 3/four c. whole wheat flour
• 1/two c. normal unsweetened 100% cocoa powder (I made use of Hershey’s)
• 1 tsp. baking soda
• one/4 tsp. salt
• 1 tsp. cinnamon (optional)
• 2 cups zucchini, grated (may differ with dimension, it’s about 2-3 zucchini for me)
• 1 c dim chocolate chips (could add 1/2 c more if you’d like)

Guidelines:

1. Preheat your oven to 350 deg F and spray an eight”x8″ pan with baking spray or line with parchment paper.
2. In a bowl, combine with each other the eggs, vanilla, sugar and applesauce.
3. In an additional bowl, blend the flour, cocoa powder, baking soda, salt and cinnamon.
4. Add the dry ingredients to the wet bowl and stir gently until well mixed, remaining watchful to not over blend.
5. Fold in the grated zucchini and chocolate chips.
6. Pour the batter into the pan and even out with a spatula.
7. Bake for 30-35 min. or until eventually toothpick will come out quite clean (may still be sticky, just not raw).
8. Store in an airtight container for up to one week in the fridge. They also freeze excellent.