Zucchini Chocolate Brownie

  

Mmm, there is never too many healthy brownie recipes. This one is one of my favorite, I have made this so many times. This is gluten, sugar and oil free, so it can’t get any better tha that and the chocolate frosting is also healthy. I love to eat this with fresh strawberries.

Ingredients:

  • 1 cup shredded zucchini
  • 1/2 cup applesauce
  • 1 cup water
  • 2 tsp vanilla extract
  • 3 tbsp flax meal
  • 1/2 cup coconut butter
  • 1/2 cup coconut sugar
  • 1/2 cup cocoa powder
  • 1/2 cup carob powder
  • 1 cup coconut flour
  • 1/2 tsp salt
  • 2 tsp organic baking powder

Instructions:

  1. Preheat oven to 200C and line a baking dish with parchment paper. Set aside.
  2. In a large mixing bowl, whisk together the first 7 ingredients and let sit at least 5 minutes.
  3. Combine all other ingredients in a separate bowl, and stir very well.
  4. Pour wet into dry, stir until evenly mixed, then pour into the baking dish. Press down very firmly until the brownie batter evenly covers the pan.
  5. Bake for 20-30 minutes, then pat down hard with a pancake spatula or another sheet of parchment. Let the brownies cool down before trying to cut into squares.

Frosting:

  • 1/2 cup cocoa powder
  • 1/2 date paste
  • 1 large ripe avocado
  • 2 tbsp homemade coconut butter
  • 1/2 tsp vanilla powder

Blend frosting ingredients together to form a smooth cream. Spread cream over the zucchini brownies, then put in fridge or freezer for 10-20 minutes until it transforms into perfect soft chocolate frosting! These brownies taste even better the next day, after the flavors have had a chance to intensify.

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