Fudgy Zucchini Brownies
We've been wanting to try a zucchini based dessert for a while. Zucchini is one of our household staples, along with avocado. We've seen some fab recipes for cakes made with both zucchini and avocado, and those are sure to make our menu soon, but these fudgy brownies were at the top of our list. Zucchini is great for you...super low cal and high in fiber. And overall this recipe is low in fat and sugar, and there's much less oil and zero eggs. We're definitely making these again and next time we want to give dark cocoa powder a try in place of the regular. Honestly, you do not taste the zucchini one bit. At one point we tasted the batter before baking (being that there are no eggs this isn't a problem) and we could maybe detect a slight textural difference, but once they're baked...these are just really. delicious. brownies. The fudgy frosting is so decadent! Gosh, we loved these!
We were happy to use coconut oil in place of canola or vegetable oil. There are so many positive health benefits and the flavor is great...and Aaron's been oil pulling with it.
We haven't been doing too many desserts lately, ( I know...sacrilege! ) mainly because we've been too busy. But we were having a very spicy and flavorful dinner that neeeeeded some chocolate as a capper. So we thought brownies would be simple enough to pull off quick...we actually made these right alongside the dinner we were preparing. And they kept moist in the fridge over the next two days. You will love these!
Here's what you'll need:
raw zucchini, 2 cups peeled and chopped
1/2 cup unsweetened cocoa powder
2 cups whole wheat pastry flour
1/4 cup of coconut oil
1/2 cup greek yogurt
1 1/4 cups of sugar
1 tablespoon vanilla extract
1 1/2 teaspoons of baking powder
1 teaspoon of salt
1 cup bittersweet chocolate chips
1/4 cup of almond milk
2 tablespoons of coconut oil
1 cup of powdered sugar
1 teaspoon of vanilla extract
1/2 cup of chopped pecans as topping
First things first...peel your zucchini. Just peel and chop one at a time because one zucchini may be plenty to make 2 cups.
Chop your zucchini to measure 2 cups. These will go in the food processor.
Since room temperature coconut oil is solid you'll have to warm it up to make it a liquid before putting it in the food processor. Just place it in a bowl and heat in the microwave for 5 second intervals until it's liquid.
In a food processor puree zucchini, coconut oil, yogurt, sugar, and vanilla. And set aside.
Now put the dry ingredients in a large bowl...your flour, cocoa, baking powder, and salt...and whisk 'til combined.
Add your pureed wet ingredients to the dry ingredients and stir until fully blended and moist throughout.
Pour and spread evenly into a prepared 9 x 13 pan. Bake for 20-25 minutes. To test, poke a toothpick into the center until it comes out clean or with just a few moist crumbs. Overbaking will make dry brownies so keep an eye on 'em in the final minutes. Once baked, let cool on a rack for about 20 minutes before frosting.
Now, to make the frosting:
In a medium sauce pan combine chocolate chips, almond milk, vanilla, and coconut oil (which you won't have to liquify since you'll be warming this mixture on the stovetop).
Stir over lowest heat setting until smooth. Once smooth, remove from the heat and stir in the powdered sugar until smooth.
While your frosting is still warm spread evenly over your brownies.
And before the frosting cools top with some pecans.
These brownies are so chocolatey and gooood! They keep moist in the fridge and you can freeze extras in an airtight container for a future rendezvous with your sweet tooth.
If you give these a try let us know how you like 'em!
xo, Jenny...and Aaron
*adapted from The Yummy Life