Much Healthier Fudge Brownie Recipe

{No Oil or Eggs!}

So, because my son is the pickiest eater on the planet, I’ve been finding ways to hide some healthy things in his foods. We have always offered fruits and veggies but he won’t touch them. With a ten foot pole. So I decided to go the sneaky route until he decides to actually pick a vegetable or fruit up and put it in his mouth! Hence, this brownie recipe…with a twist!

P.S. I’ve heard that this book, Deceptively Delicious, by Jessica Seinfeld (Jerry Seinfeld’s wife) is really good! She shares all kinds of recipes that you can easily hide fruits/veggies in!

I’ve been taking his favorite foods and adding fruits and veggies to them and luckily, he hasn’t really noticed. Besides getting him to eat fruits and veggies, I myself have been trying to find a few ways to lessen the fat content in my diet. Since I have a huge sweet tooth, I love to bake! So, I was very excited that this easy peasy fudge brownie recipe turned out so beautifully! It’s got some healthy in there for him and less fat in there for me! Score x 2!

This brownie recipe is seriously easy and I was so happy with the way they turned out considering I used no oil or eggs. They’re really moist and sweet and I love the texture. The pan is now empty and I have to make another batch!! They were a big hit with my picky eater!

Have you guessed yet what secret veggie I’m using in this brownie recipe? It’s zucchini! Shhhh……let’s keep this on the DL. Don’t want little picky eater ears to hear this!! We ended up sprinkling a little powdered sugar on top. Just a smidge. You can leave them as is, or even add a little frosting if you prefer! Enough yammering…on to the recipe! If you prefer the printable recipe, scroll down towards the bottom of the post.

Ingredients:

• 2 cups all purpose flour
• 1/2 cup cocoa powder
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon of salt
• 1 1/2 teaspoon vanilla extract
• 1/2 cup applesauce
• 2 cups finely shredded zucchini

Directions:

Preheat your oven to 350 degrees. In a large mixing bowl, combine all of your dry ingredients. Then add the wet ingredients and stir until well combined. Pour into a greased 9×13 baking pan and spread evenly then bake for 25-30 minutes or until toothpick inserted in the middle comes out clean.

*A little tip on the shredded zucchini. I peeled mine and then shredded it. Then I added it to my food processor and pureed it. I didn’t want shreds of zucchini showing in fear that the little guy would notice. See how slick I am?!

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