I have finally come up with the perfect vegan brownie recipe. These fudge-meets-cake brownies are absolutely to die for. These sweeties taste ultra decadent, but are low in sugar and fat. Plus, they are super rich in fiber and antioxidants thanks to my BFFs spelt flour and cocoa powder. The zucchini not only gives these goodies their incredible texture, but also provides several health benefits. For instance, one cup of shredded zucchini has 20 milligrams of vitamin C (roughly 33% of the recommended daily value) and 295 milligrams of potassium (approx. 8% of the recommended daily value); hence, eating zucchini helps lower the risk of developing heart disease.
This was my first attempt at making vegan chocolate avocado frosting. Two words: pure perfection! The taste and consistency of this frosting are simply superb. You must try it! It’s truly too good to be true! 🙂
Vegan Zucchini Brownies
- 1 1/4 cup light spelt flour
- 1/2 teaspoon baking soda
- 6 tablespoons unsweetened dark cocoa powder
- 1/4 cup brown sugar
- 1/4 teaspoon salt
- 2 flax eggs (2 tablespoons flax seed meal + 6 tablespoons water)
- 1 1/2 cups zucchini, peeled and shredded
- 1/4 cup pure maple syrup
- 1/2 cup applesauce
- 2 teaspoons vanilla extract
- 1/4 cup water
- 1/3 cup vegan chocolate chips
- Preheat the oven to 180 ºC.
- Lightly grease 8×8 baking pan; line pan with parchment paper; and then lightly grease again.
- Prepare flax eggs by combining flax meal and water in a small bowl. Let mixture rest for roughly 5 minutes.
- Add flour, baking soda, salt and cocoa powder to a large bowl and then whisk until the ingredients are well-distributed.
- Add sugar, flax eggs, maple syrup, applesauce, vanilla extract and water to a medium-sized bowl and then whisk until the ingredients are well-combined.
- Add zucchini to the wet mixture and stir until well-incorporated.
- Add wet mixture to the flour mixture and then stir ingredients until they are well-combined.
- Fold in the chocolate chips.
- Bake for roughly 25-30 minutes or until brownies pull away from the sides of the pan.
- Remove from oven and set pan aside for cooling. Allow to fully cool in pan before cutting into squares, i.e. cool for roughly 90 minutes.
- If the mixture is too dry, add water one tablespoon at a time until desired consistency is reached.
- If the mixture is too wet, add flour one tablespoon at a time until desired consistency is achieved.
Chocolate Avocado Frosting
- 2 medium-sized ripe avocados, peeled and pitted
- 1/2 cup unsweetened dark cocoa powder
- 1/2 cup pure maple syrup
- 2 tablespoons canola- or coconut oil
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- Add avocado to the food processor and blend until smooth.
- Add the remaining ingredients to the avocado and blend until smooth.
- Use frosting immediately or store in refrigerator until ready to use. Frosting should be used within 2 days.
Nutritional Information Source: http://news.health.com/2014/08/08/6-things-you-should-know-about-zucchini/