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Magnificant Zucchini Chocolate Brownies

What you need: 

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

What you do: 

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/

Preparation Time: 
10-15 minutes, Cooking time: 25-28 minutes
Cooking Time: 
25-28 minutes
Servings: 
Recipe Category: 

SO HOW'D IT GO?

I also omitted the oil and found these to be super. I used 3/4 c whole wheat pastry flour and 1/4 cup all purpose flour,it was fluffy like between a brownie and a cake. I also used almond milk as that is the non-dairy milk we use. My whole family enjoyed and the kids never saw the zuke which I shredded in the food processor. Not overly sweet or overly chocolate. 8x8 is a good size-a nice treat without lots left over. Thanks for sharing.

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I subbed applesauce for all the oil and I used half teff and half spelt flour. Will be making these again for sure, the frosting was awesome too 

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HOLY SCHAMOLY, are these things good!!!  Someone mentioned the chunks of zucchini, so I made sure to shred them very fine, and no one noticed zuchhini at all. It was my own little secret!  The only other thing I could say about them is that my batch turned out less like brownies, and more like a very rich, moist cake.  My wife agreed that it has the taste and consistency of one of those delicious super moist cake mixes that use a bunch of eggs and oil. The kind your mom used to make on your birthday.  Only better.  That may be because I probably used more zucchini than the recipe called for.  I just used the entire zucchini, just because I didn't want to have a little bit left over or throw it out.  Otherwise, I think I followed the recipe pretty closely.  One last word about this recipe:  Mmmmmmmm...  Oh wait.  I thought of more words.  Mostly about the frosting.  I had to use quite a bit more soymilk than the recipe said, just to get it to be blendable.  Maybe my dates were a little drier than some, or maybe it was because I don't have a food processor, so I was using my old worn-out blender.  Whatever.  It doesn't matter, because the frosting turned out smooth, creamy and DELICIOUS!  I put frosting on half, and left the other half naked since some people like frosting and some don't.  The brownies were super scrumptous from either end of the pan (I'm a frosting fan myself, so I usually chose that end, but had to sample both.  Numerous times.  Just to make sure.)  Ok, now one really, really final word:  MAGNIFICANT (is that a word?!)

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These were really good! The best, and most healthy, vegan brownies I've ever eaten. I almost didn't make the frosting (i usually don't like frosting on brownies, too sugary) but I'm really glad I did. I think the dates add a nice subtle sweet flavor without making it sickeningly sweet. I'm making them again for a vegan potluck tonight.

Thanks for a great recipe!

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I made these gluten free for my husband by using the all purpose gluten free flour mix by Bob's Red Mill instead of regular flour. Wow, they were very moist and chocolatey! YUM! One of the best brownie recipes we've had since becoming vegan.

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so i made these last night...i didn't use any sugar, instead i added some stevia and agave and instead of choc. chips i used carob chips.  either way, i think it came out pretty good.  i think next time i am going to throw the zucchini into the old processor before adding them into the mixture...i don't mind the little pieces but the omni's can't seem to get past it.  i tried them out on my parents...they weren't feeling them, but i guess when you are used to eating crap, the healthy stuff doesn't cut it.  but for me, they hit the spot!!! thanks so much for your recipe! ;)b

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Thanks SusWeber! I'm really glad that you enjoyed these so much :D I prefer using agave nectar too, but did not have any on hand when I made this brownie recipe up. Yes, they are fudgy...and I think that's what makes them so yum. THANK YOU!

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Love this recipe. I'm new to this eating journey but found this recipe to be very good. I substituted the sugar for agave and used Kamut flour instead of spelt. I didn't have applesauce but it still turned out great. These brownies are very fudgy. GREAT! :)

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Hi Laughtercastle,

I'm so glad you enjoyed my brownie recipe :) That's exactly why I chose to use healthy ingredients, to take the guessing game out of this recipe - although it can be fun too manipulate = discovering. Definitely try them with the chocolate chips, it makes a big difference. I used fresh dates, but soaking dried dates would be fine, and it seems like that method worked for you, excellent! I buy a natural cocoa powder from my local HFS and it's never bitter. Check the package of your cocoa container, because some brands have additives which could alter the taste. I sometimes use a mix of carob and cocoa, to keep the richness, but cut the caffeine. Yup, the zuchinni definitely helps with the guilt of eating these babies for breaky, but it also adds a ton of moisture. Your welcome :)>>> I'm just so thrilled that you enjoyed them. Thanks for the comment.

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