1 cup semi-sweet chocolate chips + half of cup mini chocolate chips to sprinkle on high (for dairy-free, use Get pleasure from Life Chocolate Chips)
Preheat the oven to 350 levels F (176 levels C) and line an 8″x8″ pan with parchment paper or spray with baking spray.
In a big bowl, combine collectively the eggs, vanilla, coconut sugar, and apple sauce and let this sit for five minutes to let the coconut sugar dissolve.
In a separate medium bowl, combine collectively the flour, cocoa powder (sifted if lumpy!), baking soda and salt. Be sure that there are not any clumps earlier than occurring to the following step.
Add the dry combine to the moist, gently stir till mixed. Make certain to not over combine!
Then fold within the zucchini and 1 cup chocolate chips.
Pour the batter into the pan and even the floor with a spatula.
Sprinkle half of cup mini chocolate chips on high.
Bake for 30 – 35 minutes (14 minutes for the half batch) or till a toothpick inserted within the center does not come out gooey. It’d nonetheless be sticky – simply not have uncooked batter on it.
Retailer in an hermetic container for as much as 2 days at room temperature or as much as one week within the fridge. I like to recommend storing them within the fridge proper from the start on account of their excessive moisture content material.