Step 1

Before you begin - shred the zucchini and set aside. See blog post for tips! Peeling is optional, but I do recommend removing the seedy center of the zucchini.

Step 2

In a medium bowl, whisk together the gluten-free flour, xanthan gum (if needed), baking soda, and salt. Set aside.

Step 3

In the bowl of your electric mixer, beat sugar, applesauce, butter/margarine/oil, and vanilla extract for 30 seconds.

Step 4

Add flour mixture and continue beating for about 1 minute, until mixture resembles wet sand.

Step 5

Add the shredded zucchini, then the cocoa powder, and mix on low until combined.

Step 6

Stir in the 1 cup of semi-sweet chocolate chips.

Step 7

Pour brownie batter into greased 7x11 pan or use a large cookie scoop/ice cream scoop to scoop into each cavity of a brownie pan.

Step 8

Sprinkle extra 1/3-1/2 cup semi-sweet chocolate chips over the top of brownie batter.

Step 9

For best results, use a brownie pan that has been sprayed with cooking spray. If using brownie pan, bake brownies at 350° for 15-18 minutes or until brownies are set. Let them cool in pan about 4-5 minutes, then gently use a spatula to remove.

Step 10

If using a greased 7"x11" pan to make it more like cake, then bake at 350° for 25-32 minutes, or until brownies are set. (Due to chocolate chips in batter, it is hard to get a toothpick to come out entirely clean).

Step 11

Cool on wire rack. Serve at room temp or warm for about 10 seconds for a truly melty, gooey dessert!