Chocolate Chip Zucchini Brownies

Ok, these were really good. Especially considering that they are relatively healthy. Two cups of zucchini and instead of butter or oil it calls for applesauce. I used more chocolate chips than I should have (after measuring them out I only had a little bit left so I dumped them in too) but that turned out to be a bad idea I think. All the chocolate chips sank to the bottom and I think adding more made them less solid. They were hard to get out of the pan when they were warm because they wanted to break in half  where the chocolate chips were and once cooled the chocolate chips stuck to the plate. I also might recommend squishing some fluid out of the zucchini. The batter was thick before I added the zucchini and then seemed very thin. It did produce really moist brownies so you certainly don't need to drain them but if you did a little it might make it so the chocolate chips don't sink. The zucchini really didn't effect the taste or texture like I expected it would. I do think the addition of cinnamon and cardamom made them taste less chocolate-y than normal brownies. They still tasted great, but to me it made them very holiday-ish and a bit more like cake than brownies. I will definitely be putting this recipe into the family archives, but I think we can also have a great deal of fun experimenting with and tweaking this recipe.