Gluten free, grain-free, vegan and flourless… but most importantly, they are healthy brownies that just taste really, really good!
1/2 cup shredded zucchini (100g)
1/3 cup applesauce or yoghurt such as coconut milk yogurt (80g)
1 cup + 2 tbsp water (270g)
2 tsp pure vanilla extract
3 tbsp flax meal (18g)
1/2 cup + 2 tbsp vegetable or coconut oil (115g)
3/4 cup cocoa powder (65g)
1 cup coconut flour (135g)
1/2 tsp salt
1/2 tsp baking soda
3/4 cup coconut sugar
1/2 cup mini chocolate chips (optional)
Preheat oven to 180C, and line a 9×13 baking dish with parchment paper. Set aside. In a large mixing bowl, whisk together the first 6 ingredients and let sit at least 5 minutes. (Tip: shred zucchini in a food processor for fine shreds.) Combine all other ingredients in a separate bowl, and stir very well. Pour wet into dry, stir until evenly mixed, then pour into the baking dish. Using a full sheet of parchment, press down very firmly until the brownie batter evenly covers the pan. Bake 19-20 minutes, and then pat down hard with a spatula or another sheet of parchment. (If still undercooked, it’s fine. Just fridge overnight and they’ll firm up!) Let zucchini brownies sit 15 minutes before trying to cut into squares, and if at all possible wait until the next day to eat them. They will be twice as flavourful! Tip: as a general rule, cutting brownies with a plastic knife prevents crumbling. Makes 20-24 squares.
Frost the brownies (optional):
1/2 cup cocoa powder (40g)
2 tbsp pure maple syrup or agave (30g)
1/2 cup virgin coconut oil, melted (75g)
Mix frosting ingredients together to form a sauce. Spread sauce over the zucchini brownies, then fridge or freeze 10-20 minutes. These brownies taste much richer the next day, after the flavours have had a chance to intensify. Due to the melty nature of the frosting, frosted brownies are best stored in the fridge or freezer (they thaw well). These healthy brownies are high in fibre and they even offer Omega 3s!