Zucchini Brownies Directions:
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Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper or spray with cooking spray.
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Shred the zucchini using a cheese grater or food processor with the grater attachment into a bowl and set aside. Do not drain.
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In a large bowl, add the applesauce, sugar substitute, and vanilla. Mix with a wooden spoon until combined.
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In a small bowl, add the flour, cocoa powder, baking soda, and salt. Mix until combined.
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Add the dry ingredients to the wet mixture and stir with the wooden spoon. The batter will be dry.
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Fold in the shredded zucchini and let the mixture rest for 10 minutes so the zucchini can release its liquid, then finish mixing the batter.
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Fold 1/2 cup of the chocolate chips into the batter. Spread the batter evenly into the prepared baking pan. Sprinkle the remaining 1/4 cup of chocolate chips on top.
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Bake for 25-35 minutes, testing for doneness by inserting a toothpick into the center; it should come out clean.
WW Points Calculation
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1/2 cup unsweetened applesauce: 0.00
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3/4 cup Swerve Granular: 0.00
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1 tablespoon vanilla extract: 0.00
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2 cups all-purpose flour: 24.00
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1/2 cup unsweetened cocoa powder: 8.00
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1 1/2 teaspoons baking soda, 1 teaspoon salt, 3 cups shredded zucchini: 0.00
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3/4 cup Lily’s Dark Chocolate Baking Chips: 4.80
Total Points: 36.80
Servings: 24 brownies
Points per serving: 1.53
Nutrition Information
Calories: 92
Fat: 3g
Protein: 2g
Carbohydrates: 19g
Sugar: 1g
Sodium: 138mg
I'm waiting for your comments! Enjoy!
