Chocolate Frosted Zucchini Bread Brownies (grain & dairy-free)

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Yield: 8 brownies 1x


  • 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


  1. Preheat oven to 350 degrees and grease an 8×8 baking dish
  2. In a medium bowl, whisk together eggs, vanilla and butter
  3. Mix in zucchini then fold in chocolate cake mix and coconut sugar
  4. Mix well until there are no clumps and batter is smooth
  5. Fold in dark chocolate chips and bake in oven for 35-40 minutes (until toothpick turns out clean)
  6. Now begin making the chocolate frosting
  7. In a small saucepan over medium-low heat, mix together the chocolate chips, milk, coconut oil, vanilla extract
  8. Stir until melted and completely smooth and creamy
  9. 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
  10. Spread on top of brownies once brownies are done and cooled and enjoy!
  11. 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