These brownies are super fudgy and full of flavor. They do need to be prepared the night before serving to ensure they are set, however the wait is well worth it! Zucchini is an awesome source of dietary fiber as well as manganese, vitamin C, vitamin A, magnesium, folate, potassium, copper, and phosphorus. So if you’re determined to get your chocolate fix one way or another, you may as well make it a healthier one and try these out!
- 1/2 cup shredded zucchini
- 1/3 cup applesauce
- 1 cup plus 2 tbsp water
- 2 tsp pure vanilla extract
- 3 tbsp flaxmeal
- 1/2 cup coconut oil (or sub. vegetable oil)
- 3/4 cup cocoa powder
- 1 cup coconut flour (or sub. blanched almond flour)
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 cup coconut sugar (or sub. regular sugar)
- 1/2 cup chocolate chips (optional)
- 1/2 cup cocoa powder
- 2 tbsp pure maple syrup or honey
- 1/2 cup virgin coconut oil, melted
Instructions (makes about 20-24 squares)
- Preheat oven to 350F and line a 9×13 baking dish.
- Use food processor to shred zucchini until fine.
- Whisk the first six ingredients in a mixing bowl and let sit at least 5 minutes.
- Meanwhile combine remaining ingredients in a seperate bowl.
- Pour the wet mix into the dry and stir until evenly mixed.
- Pour into the baking dish and spread the batter smooth.
- Bake 25 minutes, and then remove from oven and pat down with spatula (even if it appears undercooked it will firm up once refrigerated overnight!)
- Place brownies in the fridge and once they are a bit cooled mix the frosting ingredients together to form a sauce.
- Spread the sauce over the zucchini brownies, then fridge or freeze brownies overnight or for several hours to allow them to set and become even more flavorful before serving.