Zucchini!! The secret’s out. Our new favorite recipe has vegetables hidden within and you wouldn’t even know. Trust us. We tested this one on the Food Matters Team and not one of them picked it.
Which makes this the perfect recipe for the little ones who might usually screw their nose up at green vegetables. Just don’t tell them that it’s hidden in there 😉
Servings: 8 bars
Ingredients
- 1 large zucchini grated (1 cup)
- 1 cup almond milk
- 2 tsp vanilla bean powder
- 3 tbsp ground flaxseed
- ½ cup coconut oil melted
- ¾ cup cacao powder raw
- 1 cup coconut flour
- ½ tsp baking soda
- ½ cup coconut sugar
- ½ cup chocolate chips optional, vegan or high-quality choc chips
Chocolate Coconut Frosting (optional)
- 100-200 mL coconut milk refrigerated overnight
- ½ cup cacao powder raw
Instructions
- Preheat oven to 350°F (180°C), and line a 9×13" baking dish with parchment paper.
- In a large mixing bowl, whisk together the zucchini, almond milk, vanilla extract, ground flaxseed, and melted coconut oil. (tip: put zucchini in a food processor first for fine shreds.)
- In another bowl, combine Food Matters Superfood Chocolate, coconut flour, salt, baking soda, coconut sugar and chocolate chips. Stir well.
- Pour wet into dry, stir until evenly mixed, then pour into the baking dish.
- Bake for 30 minutes or until cooked through. Refrigerate for a couple of hours or overnight for 'fudgey' brownies.
Chocolate Coconut Frosting (Optional)
- Refrigerate coconut milk overnight to allow for water to separate from milk solids. It's important to do this step with high quality, 100% coconut milk so you can create a whipped coconut cream with the solid part of the milk.
- Using an electric hand mixer, whip your coconut milk solids until a thickened cream forms.
- Gently fold through the Food Matters Superfood Chocolate or raw cacao powder until combined well. Be careful to not overmix as you want your coconut cream to stay fluffy. Spread evenly over your brownies right before serving.
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About the Author: Food Matters
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Luvin these brownies! And apart from the salt cracker lid falling off and spilling into the mix it all went well. One thing I would suggest is that it’s a very dry mix so I added more liquid.
Haha Susannah, so long as all the salt didn’t fall in! And thanks for the tip 🙂 Laini x