My neighbor brought me over a zuchinni about twice the size of my head – so I took a stab at making some zuchinni brownies. I still have half the zuchinni left!
3 Tbsp coconut oil, melted
1/2 cup unsweetened applesauce
3/4 cup honey
2 tsp vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1/3 cup unsweetened cocoa powder
1-1/2 tsp baking soda
1 tsp sea salt
2 cups shredded zucchini
1 cup or so of chocolate chips
For the Frosting:
3 Tbsp unsweetened cocoa powder
2 Tbsp coconut oil, melted
1 cup powdered sugar
1/4 cup almond milk
1/2 tsp vanilla extract
Preheat oven to 350F. Spray or line a 9 x 13-inch baking pan with parchment paper.
In a large bowl, mix together the coconut oil, applesauce, honey, and vanilla.
In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. Add the flour mixture in batches to the wet mixture, stirring after each addition. Fold in the zucchini and chocolate chips
The batter will be dry and crumbly, but don’t worry! Spread the mixture evenly into your prepared pan.
Place in the oven and bake for 25 – 30 minutes, or until the brownies spring back when gently touched. Remove from oven and allow to cool.
To make frosting:
In a medium bowl, add the cocoa powder to the melted coconut oil. Add in icing sugar, almond milk, and vanilla extract. Stir until combined. Spread over cooled brownies and cut into squares.