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We’re back with another installment of: Delicious Stuff My Mom Made When we were Kids, that I will Whole Foodize and make even Healthier!

I couldn’t possibly make them any more delicious, but for those of you who follow regularly, you may remember Mom’s Zucchini Bread recipe, which I tweaked into Whole Foodification recently.

I’m back at it, with one of my childhood favorites, Zucchini Brownies. How can it not be good to have kids scarf down zucchini-filled morsels?

Chocolate Zucchini Brownies

Ingredients

2 cups shredded zucchini

2 cups flour (I use gluten-free)

3/4 cup honey (agave or sucanat for vegan)

1/3 cup cocoa

1 teaspoon salt

1 1/2 teaspoons baking soda

1/2 cup applesauce

2 teaspoons vanilla

Method

Preheat oven to 350 degrees Fahrenheit.

Mix wet ingredients.

Mix dry ingredients.

Combine in 13 x 9 pan.

Bake at 350 for 35-40 minutes.

The Results

Oh, man. I’d forgotten how much I love these brownies. And the kids….holy cowbells they went insane for these brownies.

It was like a brownie apocalypse…those delicious little zucchini bites never even had a chance. 

These brownies are a bit gooier than my traditional brownies (well, let’s be honest, my husband’s traditional brownies, he likes the Alton Brown Cocoa Brownies recipe…which are soooo good), but it’s a nice gooey change of pace and so fantastically nutrient-packed.

This post is shared with Real Food Wednesday, Whole Food Wednesdays, What’s Cooking Wednesday, Works for me Wednesday, These Chicks Cooked and Bake with Bizzy, Hearth and Soul Hop.

 

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.