chocolate glazed zucchini bars

Screen Shot 2014-08-12 at 8.39.03 PM

I stuffed two whole cups of grated zucchini into these delicious bars, and they baked into the most glorious chocolate things.

There’s no other way to describe them but MOIST. (ha sorry)

Screen Shot 2014-08-12 at 8.35.37 PM

I was originally drawn to these bars because the recipe called them chocolate zucchini brownies. They were as yummy as described, but brownies they are not.

I don’t know about you, but I like my brownies fudgey, and these definitely fall into the cakey category.

Screen Shot 2014-08-12 at 8.37.42 PMThis is the third in a rapid succession of zucchini recipes before August escapes us! And in my opinion, I saved the best for last :)

Chocolate Glazed Zucchini Bars
Ever so slightly adapted from Food+Words

2 eggs
1 tbsp vanilla
¾ cup coconut sugar or unrefined or granulated sugar
¼ cup unsweetened applesauce
1 cup all-purpose, whole spelt, or whole wheat flour
½ cup unsweetened cocoa powder
1 and ½ teaspoons baking soda
1 teaspoon cinnamon
¼ teaspoon salt
2 cups grated zucchini
1 cup chopped dark chocolate

For the glaze:
1/4 cup dark chocolate (I used a few squares of Trader Joe’s Pound Plus 72%)
1 tablespoon extra virgin coconut oil
up to 1/4 cup milk of choice

Preheat the oven to 350 degrees F. Line a 9×9 square baking pan with parchment paper so the paper edges drape over the sides of the pan, or spray the pan with nonstick cooking spray. Set aside.

In a medium bowl, whisk together the eggs, vanilla, sugar, applesauce, and salt until combined.

In another bowl, sift together the flour, cocoa powder, baking soda, and cinnamon. Gently mix dry ingredients into the wet ingredients until incorporated.

Fold in the grated zucchini and chocolate chips.

Pour the batter into the prepared pan, and even out the batter with a spatula.

Bake at 350 F for 30-40 minutes, or until the center is set and a toothpick inserted in the center comes out relatively clean.

Make the glaze: Melt the chocolate and coconut oil in 20 second increments in the microwave. Slowly add milk until it is a spreadable, slightly pourable consistency. Spread glaze on the brownies (you do not have to wait for them to cool).

Allow the brownies to cool in the pan on a wire baking rack completely before slicing. The brownies will keep stored in an airtight container in the fridge for up to 5 days.

You can also wrap the cooled brownies in plastic wrap and store in an airtight zip-top plastic bag in the freezer for up to 4 months. To defrost, just remove however many brownies you want and allow to defrost in the fridge overnight before enjoying.

If you don’t have applesauce on hand, oil or butter works too!

*Want some more recipes to use up your zucchini?

Double Chocolate Zucchini Muffins

Dark Chocolate Zucchini Bread

Raisin Walnut Zucchini Bread

Healthy Zucchini Bread Muffins

Classic Zucchini Bread

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s