Chocolate Fudge Zucchini Brownies
(dangerously fudgey!)
- 1/2 cup shredded zucchini (100g)
- 1/3 cup applesauce (80g)
- 1 cup plus 2 tbsp water (270g)
- 2 tsp pure vanilla extract
- 3 tbsp flaxmeal (18g)
- 1/2 cup plus 2 tbsp vegetable or coconut oil (115g)
- 3/4 cup cocoa powder (65g)
- 1 cup coconut flour (135g) (Coconut-free recipes are linked at the very bottom of this post.)
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3/4 cup xylitol or sugar of choice (150g)
- 1/16 tsp pure stevia extract, or 2 extra tbsp sugar
- 1/2 cup mini chocolate chips, optional
Recipe for zucchini brownies: Preheat oven to 350F, and line a 9×13 baking dish with parchment paper. Set aside. In a large mixing bowl, whisk together the first 6 ingredients and let sit at least 5 minutes. (Tip: shred zucchini in a food processor for fine shreds.) Combine all other ingredients in a separate bowl, and stir very well. Pour wet into dry, stir until evenly mixed, then pour into the baking dish. Using a full sheet of parchment or wax paper, press down very firmly until the brownie batter evenly covers the pan. Bake 19-20 minutes, then pat down hard with a pancake spatula or another sheet of parchment. Let sit 15 minutes before trying to cut into squares. Makes 20-24 squares.
Frosting:
- 1/2 cup cocoa powder (40g)
- 2 tbsp pure maple syrup or agave (30g)
- 1/2 cup virgin coconut oil, melted (75g)
Mix frosting ingredients together to form a sauce. Spread sauce over the brownies, then fridge or freeze 10-20 minutes and the sauce magically transforms into fudgey chocolate frosting! These brownies taste much richer the next day, after the flavors have had a chance to intensify. Due to the melty nature of the frosting, frosted brownies are best stored in the fridge or freezer (they thaw well). These healthy brownies are high in fiber and Vitamin C, cholesterol-free, gluten-free, vegan, low in sugar (or sugar-free), and they even offer Omega 3s!
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