May 7, 2012

Zucchini Brownies (with Healthy Chocolate Frosting)

May 7, 2012

Zucchini Brownies 3

My sister gave me a wonderful recipe for zucchini brownies that quickly became my favorite go-to semi-healthy dessert. But after swearing off white sugar and flour I had to say goodbye to my favorite brownies. boo hoo hoo.

But then I realized I am not powerless in this new no-sugar diet plan. So I grabbed a couple of bowls and zucchinis and made up a new recipe that I can enjoy (occasionally) without feeling guilty. And the frosting. . . oh man, I am so happy with how it turned out! Addicted? yes!

Zucchini Brownies 1

Zucchini Brownies:


2T Olive Oil

1/4 C Unsweetened applesauce

3/4 C Evaporated Cane Juice (Sucanat) or Coconut Sugar

1 tsp. Vanilla extract

1 C Whole wheat flour

1/4 C Unsweetened cocoa powder

3/4 tsp. Baking soda

1/4 tsp. Sea salt

1 C Finely Shredded Zucchini



Preheat oven to 350 degrees.

Grease 8x8 inch pan.

In a large bowl, mix together olive oil, applesauce, cane juice, and vanilla. In a separate bowl, combine whole wheat flour, cocoa, baking soda, and salt.  Add flour mixture to sugar mixture and mix well. The mixture will be kind of dry but don't add liquid to it. Trust me. Next, fold in the zucchini until everything is moistened and the mixture is consistent. It will still seem dry but the liquid will cook out of the zucchini in the oven so don't add any liquid.

Spread batter in pan and bake at 350 for 25-30 minutes.

Zucchini Brownies 7

Zucchini Brownies 6


Amazing Healthy Chocolate Frosting

1 Can of Coconut Milk (use a reliable brand like Thai Kitchen)

1 C Dark Chocolate Chips

1/2 tsp. Vanilla

3T Stevia in the Raw (or other dry sweetener)



Place the can of coconut milk in the fridge overnight. Don't shake it up. Carefully open the can and scoop out the scrumptious coconut cream on top.

Zucchini Brownies 5Zucchini Brownies 4

Melt coconut cream and chocolate chips together over med-low heat, stirring occasionally. Once they are melted and mixed together into chocolate goodness, remove from heat and add vanilla and stevia.

Now you have to wait for the frosting to cool down so you you can put in in the fridge for about 3 hours or overnight. I put my frosting in the freezer for about 30 minutes to cool it down fast. Fluff up frosting with a fork or hand mixer and serve cold.

DO NOT let this sit out at room temperature or warmer because it melts much faster and easier that regular frosting. Keep it refrigerated until you are ready to use it and make sure your brownies are all the way cool before you frost them.

Zucchini Brownies 2

Watch them disappear.

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2 fabulous people said. . .:

Unknown said...

Do you peel the Zucchini first than shred or just shred with the skin on?

Jenifer said...

I leave the skins on, but it will work either way.

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