Zucchini has to be one of my favorite add-ins to baked goods. Muffins, bread, and even cake can all be deliciously made with heaps of good-for-you zucchini! A green veggie in my desserts? Yep! Because who doesn’t want to feel a little bit better when indulging in something ooey gooey and ultra chocolatey?
These brownies are so decadent and fudgy, and with a thin layer of sweet dark chocolate frosting, you won’t be able to pass them up. And once you get the brownie-making method down, this recipe is really quite easy. The chocolate can be melted in the microwave, and if you have a stand mixer, the eggs and sugar can be left for a few minutes to whip while you shred your zucchini. Throw some extra chocolate chips into the batter for an irresistible triple chocolate brownie!
Some of the ingredients I love for this recipe:
Dutch process cocoa powder is darker in color and richer in flavor. Since there are no leavening agents in this recipe (baking soda, etc) you can also use regular cocoa powder – your brownies just won’t be dark chocolate.
Eggs whip up with the sugar to create a fluffy batter which gives the brownies lift, negating the need for baking soda or powder.
Coconut sugar is an unrefined, low GI sugar. It tastes less sweet than white sugar, and makes for a great, better-for-you alternative.
Arrowroot starch thickens the brownie batter and gives the brownies some substance. You should be okay replacing it with tapioca starch.
- 1 cup + 1/4 cup dairy-free chocolate chips, divided
- 1/3 cup vegetable oil (I used olive oil)
- 1 tsp instant coffee granules or espresso powder (optional)
- 2 large eggs, room temp
- 3/4 cup coconut sugar
- 1/2 tsp vanilla extract
- 2 Tbsp dutch process cocoa powder
- 1/4 cup arrowroot starch
- 1/2 tsp salt
- 1 cup finely shredded zucchini, excess juice squeezed out
- 1 1/2 cups powdered sugar
- 2 Tbsp dutch process cocoa powder
- 1 Tbsp refined coconut oil or vegan butter, melted
- 2 Tbsp plant-based milk
- Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. Preheat your oven to 350°F. Line an 8x8" pan or baking dish with non-stick spray and parchment paper - I like to cut my parchment paper into two long pieces, criss-crossing them in the middle.
- Melt together 1 cup of the chocolate chips with the vegetable oil and instant coffee granules/espresso powder in the microwave or using the double boiler method; stir and set aside.
- In a stand mixer fitted with the whisk attachment, add the eggs and coconut sugar. Whisk on medium-high speed until the mixture becomes fluffy and light brown in color, adding the vanilla extract along the way.
- Gently fold the melted chocolate into the whisked egg mixture. Fold in the cocoa powder, arrowroot starch, and salt. Stir in the shredded zucchini and 1/4 cup of chocolate chips (optional) until combined.
- Bake brownies at 350°F for 30-35 minutes or until the center looks set. Allow brownies to cool for 10 minutes before making your frosting. In a small, microwave-safe bowl, combine the powdered sugar, cocoa powder, coconut oil or butter, and plant-based milk. Microwave the frosting until warm to the touch. Pour over warm brownies, tilting the pan until frosting is evenly distributed.
- Allow brownies to totally cool before slicing and serving. For clean cuts, use the excess parchment paper to remove the entire brownie square. Slice into 16 brownies, wiping your knife clean between each slice. Store leftovers in an airtight container at room temperature.
Dutch process cocoa powder gives these brownies a richer, dark chocolate flavor. You can use regular cocoa powder, but the brownies won't be considered dark chocolate.
You want to finely shred your zucchini with the skin on. Place on a cheesecloth or paper towel and squeeze out and discard the juice.
The instant coffee/espresso powder will deepen the chocolate flavor, but it is totally optional.
Amount Per Serving: Calories: 169Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 25mgSodium: 99mgCarbohydrates: 25gFiber: 1gSugar: 23gProtein: 2g