Magnificant Zucchini Chocolate Brownies
Brownie Ingredients:
2 tablespoons coconut oil
2 tablespoons unsweetened applesauce
1/3 cup plus 2 tablespoons of rice mylk
1/2 cup cane sugar (if you like really sweet add an additional 1/4 cup)
1 tablespoon ground flax, plus 3 tablespoons water (let sit till it appears gummy)
1 teaspoons vanilla extract
1 cup spelt flour
1/3 cup unsweetened cocoa powder
3/4 teaspoons baking soda
1/4 teaspoon salt
1 cup finely shredded zucchini
1/2 cup chopped vegan chocolate chips
Fudge-y Frosting Ingredients:
3 to 4 tablespoons unsweetened cocoa powder
2 tablespoons coconut oil
1/2 cup dates
2 to 3 tablespoons rice mylk
1/4 teaspoon vanilla extract
Brownie Directions
- Preheat your oven to 350 degrees F and oil an 8×8 baking dish with coconut oil.- In a medium sized bowl, mix together the first six ingredients.- In a separate bowl, combine the flour, cocoa, baking soda, salt and then add to wet mixture. Gently combine.- Fold in the zucchini and then the chocolate chips.- Spread into your oiled 8×8 baking dish, and bake brownies for 25-28 minutes.*Note: The brownies will very moist, but they will firm up as they cool.
Allow cooked brownies to cool. Sometimes I pop ‘em in the freezer for a few minutes - I’m impatient.
Frosting Directions
- Put frosting ingredients into a food processor and process *zip zip* until creamy .- Spread fudge-y frosting on top of your cooled brownies.
Enjoy!
Don’t be afraid, these are delightful, chocolate-y, and a fabulous way to get your daily veggies! The zucchini adds a moisture and something special to these. I hope you will try them.
Source of recipe: I created this recipe. It's posted on my blog http://bananasovervegan.wordpress.com/
SO HOW'D IT GO?
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