Zucchini Brownies

Now here's a dessert you can feel good about eating! (Because we all know how decadent so many of the other recipes found on my blog can be!) These healthy brownies are packed with good-for-you zucchini and contain minimal added fat and sugar compared to traditional brownie recipes. The light, airy texture is moist and full of chocolate flavor.

Zucchini Brownies
Yield: 8x8 pan

Ingredients
2 eggs
1 Tbsp vanilla
3/4 cup sugar
1/4 cup sour cream
1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1/3 cup cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
2 cups grated zucchini*
1 cup semisweet chocolate chips, mix into batter
1/2 cup semisweet chocolate chips, sprinkle on top

*If using frozen shredded zucchini, gently squeeze out excess moisture and then measure out 2 cups.

Directions
1. Preheat oven to 350°F. Line 8x8 pan with parchment paper or spray with nonstick cooking spray.
2. In large bowl, mix together eggs, vanilla, sugar, and sour cream.
3. In separate medium bowl, mix together flour, cocoa, baking soda, and salt. Sift together if lumpy.
4. Add dry mix to wet ingredients; gently stir to combine. Do not over mix!
5. Fold in zucchini and 1 cup chocolate chips.
6. Pour batter into prepared pan and sprinkle 1/2 cup chocolate chips on top.
7. Bake 30-35 minutes, or until toothpick inserted in middle doesn't come out gooey. It might still be sticky, just not have raw batter on it.
8. Cool completely before cutting.
9. Store in airtight container for up to 2 days at room temperature or up to one week in refrigerator. (Recommended to store in refrigerator right from the beginning due to high moisture content.)

Recipe adapted from Texan Erin.