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Chocolate Frosted Zucchini Bread Brownies (grain & dairy-free)
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Yield:
8
brownies
1
x
Ingredients
Scale
1x
2x
3x
Zucchini bread brownies:
6 tablespoons
of butter or ghee (butter works best)
3
organic eggs
1 tablespoon
of vanilla
1.5 cups
shredded zucchini (squeezed really well to get rid of moisture)
1
box of Simple Mills chocolate cake mix
3/4 cup
of coconut palm sugar
1/3 cup
dark chocolate chips
Chocolate frosting:
1/2 cup
dark chocolate chips
2 tablespoons
nut milk
1 tablespoon
coconut oil
1/2 teaspoon
vanilla extract
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Instructions
Preheat oven to 350 degrees and grease an 8×8 baking dish
In a medium bowl, whisk together eggs, vanilla and butter
Mix in zucchini then fold in chocolate cake mix and coconut sugar
Mix well until there are no clumps and batter is smooth
Fold in dark chocolate chips and bake in oven for 35-40 minutes (until toothpick turns out clean)
Now begin making the chocolate frosting
In a small saucepan over medium-low heat, mix together the chocolate chips, milk, coconut oil, vanilla extract
Stir until melted and completely smooth and creamy
Let the pan cool for about 15 minutes, you can also place in fridge to harden but I like mine smooth and more melted-like (it hardens easily!0
Spread on top of brownies once brownies are done and cooled and enjoy!
Brownies will stay good for 5 days or so in airtight container on counter or in fridge and leftover frosting should be stored in fridge
Author:
rachel mansfield
Category:
grain-free, dairy-free, gluten-free
Cuisine:
brownies, dessert, snacks