Zucchini Brownies (gluten-free, dairy-free options)

Preheat the oven to 350 degrees F (176 degrees C) and line an 8"x8" pan with parchment paper or spray with baking spray.
In a large bowl, mix together the eggs, vanilla, coconut sugar, and apple sauce and let this sit for 5 minutes to let the coconut sugar dissolve.
2 large eggs, 1 tablespoon vanilla extract, 3/4 cup coconut sugar, 1/4 cup (60 ml) unsweetened applesauce
In a separate medium bowl, mix together the flour, cocoa powder (sifted if lumpy!), baking soda and salt. Make sure there are no clumps before going on to the next step.
1 cup (125 grams) flour, 1/2 cup (55 grams) Dutch-process cocoa powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
Add the dry mix to the wet, gently stir until combined. Be sure not to over mix!
Then fold in the zucchini and 1 cup chocolate chips.
2 cups (280 to 320 grams) zucchini, 1 cup semi-sweet chocolate chips
Pour the batter into the pan and even the surface with a spatula.
Sprinkle 1/2 cup mini chocolate chips on top.
Bake for 20 - 30 minutes (14 minutes for the half batch) or until a toothpick inserted in the middle doesn't come out gooey. It might still be sticky - just not have raw batter on it.
Store in an airtight container for up to 2 days at room temperature or up to one week in the refrigerator. I recommend storing them in the refrigerator right from the beginning due to their high moisture content.