Low-Fat Zucchini Brownies

We've all heard the age-old adage -- when life hands you zucchini, you make brownies. Something like that, right?

 Or if you're my anti-zucchini husband, you locate the nearest garbage can. But I promise you this -- these moist, cake-like brownies are so delicious, they will convert even the most radical of zucchini-haters. 

This is a healthier brownie-alternative using no egg or oil. And also a great way to sneak veggies into your baked goods! 

Number of Servings: 15 large brownies

Brownie Ingredients: 

1/2 cup unsweetened applesauce
2 medium bananas (mashed)
1 1/2 cup sugar (or stevia/splenda)
2 tsp. vanilla extract
1/2 cup cocoa powder
1 1/2 tsp. baking soda
1/2 tsp salt
2 cups finely shredded zucchini
2 cups all purpose flour
1/2 cup chocolate chips

Chocolate Icing Ingredients:

1/4 cup unsweetened vanilla almond milk

6 tablespoons cocoa 

2 cups powdered sugar

1 teaspoon vanilla extract

Dash of cinnamon

Instructions:

Brownies: 

Preheat oven to 350 degrees. Lightly grease 9x13 inch baking pan.  Mix together the applesauce, mashed bananas and sugar. Add vanilla and cocoa and mix together. Then add baking soda, salt, and shredded zucchini ( I used a regular old cheese grater to shred my zucchini) and mix together. Add flour and chocolate chips and mix together. Spread evenly into a prepared pan. Bake for 25 minutes. 

Chocolate Icing: 

Combine almond milk and cocoa in microwave safe bowl - heat in microwave for 1 minute until mixture is warm.  Stir together and add powdered sugar, vanilla extract and cinnamon.  Stir until smooth. Spread over cooled brownies.

Serve with an ice cold mug of almond milk and enjoy! 

XOXO - LK + GK