We have ingredients here that I wouldn't consume on a daily basis but they're a great substitute for refined flour and sugar. It's all about substitutions when it comes to indulging without sacrificing health.
2 large eggs
1 tablespoon vanilla extract
¾ cup coconut sugar
½ cup unsweetened applesauce
1 cup gluten free oatmeal flour
½ cup cocoa powder
1½ teaspoons baking soda
¼ teaspoon sea salt
2 cups peeled and grated zucchini
1 cup semi-sweet chocolate chips
Directions: Preheat the oven to 350 degrees F 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 applesauce and let this sit for 5 minutes to let the coconut sugar dissolve. In a separate medium bowl, mix together the flour, cocoa powder, baking soda and salt. Make sure there are no clumps before going on to the next step. Add the dry mix to the wet, gently stir until combined, but do not overmix. Then fold in the zucchini and 1 cup chocolate chips. Pour the batter into the pan and even the surface with a spatula. Bake for 30 minutes or until a toothpick inserted in the middle comes out clean.