These brownies are amazing!!! I've made them twice, and the second time around I forgot the cocoa powder, but having substituted half the zucchini for pears, they were still awesome! My advice: the darker the chocolate the better. I also only use about a total of 3/4 cup of sugar. Serve with raspberry coulis...to die for!

For a healthier version of brownies, these turned out pretty good. The only thing I did a little different was used Nestles Dark Chocolate and Mint morsels because thats all I had on hand, which gave it a nice Minty flavor and I also substituted about a 1/2 cup of applesauce for the vegetable oil. Other than that, they came out moist and more cake-like rather than a brownie texture, but still pretty good! :)

Made this today and despite my modifications they turned out moist and delicious. I will definitely make them again. Here's what I changed: 1. Used 1/2 cup whole wheat flour and 1/2 cup all-purpose flour (didn't have white whole-wheat). 2. Used 1 tablespoon flaxmeal with 3 tablespoons boiling water in place of egg whites (due to someone with egg allergy at my house). 3. Also used 1 tablespoon egg replacer mixed with 1 1/2 teaspoons warm water (again, due to egg allergy). 4. Didn't have enough chocolate chips (crazy, right!?) and had to use 4 ounces melted semi-sweet baking chocolate in place of 1/2 cup melted chocolate chips. In spite of all of my tinkering they were a big hit and are a nice way to get zucchini into my preschooler and my husband without complaints. Husband and son both loved them.

Way too grainy and dry. Would have been much better with white flour.