As some of you know, my husband and I had a chocolate zucchini cake bake-off last week. And while I felt I was the clear winner, it was a split vote between my kids. Who knows, he may get a guest spot on my blog yet.
Anyhow for your consideration is my healthy, sugar free, low glycemic, gluten free chocolate zucchini brownies…with the richest vegan icing you will likely ever come across (and in keeping with the squash theme, you’ll find a surprise ingredient in there as well).
All in all this is likely the tastiest way to get vegetables into your day 😉
- ¾ c shredded zucchini, packed
- 2 tsp ground vanilla (or sub extract)
- ½ c coconut oil, melted
- 2 c non-dairy milk of choice
- ¼ c cashew butter, softened
- 3 tbsp ground flax (grind whole flax in your coffee grinder if possible as pre-ground flax goes rancid quickly)
- 1 c coconut flour
- 1 tsp sea salt
- ½ tsp baking soda
- ½ c Lakanto
- ½ c carob powder *
- ¼ c cacao
- optional: ½ c walnut pieces
- ¾ c coconut butter, melted(don't get this confused with coconut oil! Sometimes this is referred to as coconut manna)
- ⅓ c cashew butter, softened
- 6 tbsp pureed orange squash (ie. pumpkin or butternut)
- ¾ c non-dairy milk of choice
- 1 tsp vanilla (powder or Frontier vanilla flavour is best here)
- pinch of sea salt
- 3 tbsp cacao
- 1 tbsp yacon syrup (or sub coconut syrup/nectar)
- optional: liquid stevia, to taste
- Pre-heat oven to 350 F
- Combine zucchini, vanilla, ground flax, coconut oil, nut milk and cashew butter in a large mixing bowl, set aside.
- Combine flour, salt, baking soda, Lakanto, carob and cacao in another mixing bowl. Ensure there are no clumps.
- Add wet to dry and mix thoroughly. Add walnuts, if using.
- Pour mix into a well greased (or parchment lined) 9 x 13 baking dish, press down firmly.
- Bake for 20 minutes. (Note it will seem undercooked, but it will set in the freezer). Let cool enough to handle and press down to ensure there are no air pockets. Add icing and put in the freezer at least 10 minutes (or until icing has firmed up) before slicing.**
- Combine all ingredients in a food processor (high powered blender would also work), scraping down the sides as necessary, until smooth.
**this dessert is best served at or near room temperature, however you will have the most success slicing it if you do that while it is chilled