Now you can have your cake and eat it too with this healthy zucchini brownie recipe by Tara Tellier.
Have your cake and eat it too!! Who doesn't love chocolate! You will never know there is zucchini in there! Enjoy!
Course: Desserts
Prep Time: 15 min
Cook Time: 40 min
Total Time: 55 min
Serves: 10
Ingredients
- 2 cups sprouted whole wheat flour
- 2 cups grated zucchini
- 1 tsp celtic salt
- 1⁄2 cup raw cacao powder
- 1⁄2 cup avocado oil melted butter or coconut oil ~see note below
- 1 1⁄2 cups sucanat
- 1 1⁄2 tsp baking soda (non-aluminum)
- 2 tsp vanilla
- 1 1⁄2 cups chopped nuts or cacao nibs (optional)
- Chocolate frosting
- 1 cup 70% organic chocolate
- 1⁄3 cup coconut oil (must use this oil)
- 1 tsp vanilla extract
Directions
Place all ingredients (except the nuts/cacao nibs) in a bowl and blend for 2 minutes or until smooth.
This will depend on the power of your blender; it takes two minutes with a hand blender.
Pour into a well-greased and floured 9 by 13 pan and bake at 350°F for 40 min. (use toothpick test to determine when cooked)
Chocolate Frosting
In a small saucepan on very low heat melt chocolate and coconut oil or use a double boiler.
Once melted add vanilla.
Place the frosting in the refrigerator for 20-30 min to thicken.
Remove from the fridge and whip frosting with hand blender until thick and fluffy.
Spread over brownies and Enjoy!
Note:
If using coconut oil in the brownie mixture recipe be sure all ingredients are at room temperature to avoid the oil from solidifying during mixing.
The brownie (not the icing) freezes well.
Tara Tellier is the owner of Roots of Nutrition. In search of a better way to improve her own health, Tara studied and became a Registered Holistic Nutritionist (R.H.N.). She enjoys developing healthy choice recipes for herself and her clients.
Roots of Nutrition | www.rootsofnutrition.com
