Chocolate Zucchini Brownies with Sweet Potato Frosting
Try this Chocolate Zucchini Brownies with Sweet Potato Frosting recipe.
Try this Chocolate Zucchini Brownies with Sweet Potato Frosting recipe.
- 1 tbsp baking powder
- 1/2 tsp vanilla extract
- dry ingredients
- wet ingredients
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- brownies:
- 1 1/2 cup coconut milk
- 1/2 cup cacao powder
- dash of sea salt
- 2 flax eggs
- 1 1/2 cup rice flour
- 3/4 cup ground pecans
- 1 can black/kidney beans (15 oz)
- 1 cup grated zucchini
- 1/3 cup vegan chocolate chips (optional)
- sweet potato frosting:
- 2 small sweet potatoes peeled & cooked
- 1/2 cup + 2 tbsp nut butter (i used cashew)
- 5 tbsp cacao powder
- Carbohydrate 24.1143609543788 g
- Cholesterol 0.6125 mg
- Fat 8.65672469157888 g
- Fiber 1.56725004179168 g
- Protein 3.00191843891807 g
- Saturated Fat 4.49507187845752 g
- Serving Size 1 1 Serving (89g)
- Sodium 28.7950312526169 mg
- Sugar 22.5471109125871 g
- Trans Fat 0.501167156516175 g
- Calories 183 calories
Step-by-step
- Preheat the oven to 175°C/350°F and line a square baking tin with parchment paper.
- Add all the dry ingredients to a bowl and whisk together.
- Add all the liquid ingredients (except for flax eggs & zucchini) to a blender. Blend until you have a smooth mixture (1-2 minutes).
- Pour the wet mixture into the bowl with the dry ingredients. Add the flax egg, grated zucchini and vegan chocolate chips (optional).
- Whisk together with a spatula or hand mixer until smooth.
- Pour the batter into the baking tin and spread evenly.
- Place in the oven and bake for 40-45 minutes until a toothpick comes out clean from the center.
- In the meantime, prepare the sweet potatoes and steam/cook them until soft.
- Place into a high-speed blender with the remaining ingredients and mix well until very smooth. You want a smooth but firm frosting.
- Transfer to a bowl and refrigerate.
- Once the brownies are done, let them cool down for 30 minutes.
- Cut the brownies in half (I used a flossing string) and place a layer of the frosting on top of the base layer.
- Place the second brownie half on top and add the remaining frosting on top and on the sides.
- Decorate as you wish and serve!
- Stores in the fridge for 3-4 days.
Chocolate Zucchini Brownies with Sweet Potato Frosting: A Deliciously Unexpected Treat
As a busy working mom, finding time to bake is a luxury, not a given. But when I do find a spare moment in my hectic schedule, I crave something decadent yet healthy. That's where these Chocolate Zucchini Brownies with Sweet Potato Frosting come in. They're the perfect balance of indulgence and wholesome ingredients, a delightful surprise for the palate and a testament to the fact that healthy baking can be incredibly delicious.
The secret? Zucchini. I know, I know, it doesn't sound glamorous in a brownie recipe. But trust me on this one. The zucchini adds incredible moisture to the brownies, resulting in a fudgy, rich texture that's far superior to traditional brownies. It’s almost undetectable, subtly adding moisture without overpowering the intense chocolate flavor. And the sweet potato frosting? Don't even get me started. It's creamy, subtly sweet, and adds a beautiful earthiness that complements the rich chocolate perfectly. This recipe is a perfect example of how unexpected ingredient combinations can lead to surprisingly delicious results.
I often adapt recipes to fit my lifestyle. This one is no exception. I find that using coconut sugar and maple syrup adds a wonderful depth of flavor without the refined sugar crash. The use of coconut milk adds richness and creaminess to the brownie base, while ground pecans offer a satisfying crunch. The flax eggs are a great vegan alternative and bind the ingredients beautifully. These brownies are not only delicious but surprisingly adaptable too. I frequently play around with the add-ins; sometimes I'll throw in some chopped walnuts or even some dried cranberries for a festive touch. Feel free to experiment and make this recipe your own.
The beauty of these brownies lies in their versatility. They’re perfect for a weekend treat, a special occasion, or even a quick pick-me-up after a long day. They transport well, making them ideal for potlucks and gatherings. And because they're made with wholesome, healthy ingredients, you can enjoy them guilt-free. Plus, the beautiful frosting makes them stunning enough to grace any dessert table.
Beyond the ease of preparation and the deliciousness of the result, what I appreciate most is the sense of accomplishment that comes with creating something delicious and healthy from scratch. In the hustle and bustle of daily life, this simple act of baking becomes a small moment of mindfulness, a connection to a more wholesome, simpler way of life. It's a treat for the body, and a balm for the soul.
Making these brownies is a celebration of simple ingredients elevated to something extraordinary. It's about taking the everyday and transforming it into something special, proving that nutritious doesn't have to mean bland. This recipe isn’t just about brownies; it’s about finding joy in the kitchen and sharing that joy with loved ones. So, gather your ingredients, put on your apron, and prepare to be amazed by the magic of these surprisingly delightful Chocolate Zucchini Brownies with Sweet Potato Frosting.
Ingredients List (for ease of reference)
- 1 tbsp baking powder
- 1/2 tsp vanilla extract
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1 1/2 cup coconut milk
- 1/2 cup cacao powder
- dash of sea salt
- 2 flax eggs
- 1 1/2 cup rice flour
- 3/4 cup ground pecans
- 1 can black/kidney beans (15 oz)
- 1 cup grated zucchini
- 1/3 cup vegan chocolate chips (optional)
- 2 small sweet potatoes, peeled & cooked
- 1/2 cup + 2 tbsp nut butter (cashew recommended)
- 5 tbsp cacao powder
