Recipe: Healthy Chocolate Fudge Zucchini Brownies

(Source: http://chocolatecoveredkatie.com/2013/05/31/healthy-chocolate-fudge-zucchini-brownies/)

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Healthy Chocolate Fudge Zucchini Brownies

Ingredients

• 1/2 cup shredded zucchini (100g)
• 1/3 cup applesauce (80g)
• 1 cup plus 2 tbsp water (270g)
• 2 tsp pure vanilla extract
• 3 tbsp flaxmeal (18g)
• 1/2 cup plus 2 tbsp vegetable or coconut oil (115g)
• 3/4 cup cocoa powder (65g)
• 1 cup coconut flour (135g) (Coconut-free recipes are linked at the very bottom of this post.)
• 1/2 tsp salt
• 1/2 tsp baking soda
• 3/4 cup xylitol or sugar of choice (150g)
• 1/16 tsp pure stevia extract, or 2 extra tbsp sugar
• 1/2 cup mini chocolate chips, optional

Instructions

Recipe for zucchini brownies: Preheat oven to 350F, and line a 9x13 baking dish with parchment paper. Set aside. In a large mixing bowl, whisk together the first 6 ingredients and let sit at least 5 minutes. (Tip: shred zucchini in a food processor for fine shreds.) Combine all other ingredients in a separate bowl, and stir very well. Pour wet into dry, stir until evenly mixed, then pour into the baking dish. Using a full sheet of parchment or wax paper, press down very firmly until the brownie batter evenly covers the pan. Bake 19-20 minutes, then pat down hard with a pancake spatula or another sheet of parchment. (If still undercooked, it's fine. Just fridge overnight and they'll firm up!) Let zucchini brownies sit 15 minutes before trying to cut into squares, and if at all possible wait until the next day to eat them. They will be twice as flavorful! Tip: as a general rule, cutting brownies with a plastic knife prevents crumbling. Makes 20-24 squares. (Frosting recipe is below the next photos.)

View Zucchini Brownies Nutrition Facts

 
Frost the coconut flour brownies with either my recipe for Healthy Chocolate Frosting or with the following:

• 1/2 cup cocoa powder (40g)
• 2 tbsp pure maple syrup or agave (30g)
• 1/2 cup virgin coconut oil, melted (75g)

Mix frosting ingredients together to form a sauce. Spread sauce over the zucchini brownies, then fridge or freeze 10-20 minutes and the sauce magically transforms into fudgey chocolate frosting! These brownies taste much richer the next day, after the flavors have had a chance to intensify. Due to the melty nature of the frosting, frosted brownies are best stored in the fridge or freezer (they thaw well). These healthy brownies are high in fiber and Vitamin C, cholesterol-free, gluten-free, vegan, low in sugar (or sugar-free), and they even offer Omega 3s!

Recipe: German Chocolate Protein Bar

(Source: http://mydarlingvegan.com/2012/08/german-chocolate-protein-bars/)

This new German Chocolate Protein Bar is a slightly healthier, nuttier, and awesomer version of the first but I have saved the original (along with the newer one) in the recipe card below for everyone who has been making and loving these bars over the past 2 years.

5.0 from 2 reviews

German Chocolate Protein Bars

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Prep time

20 mins

Cook time

2 hours

Total time

2 hours 20 mins

Author: Sarah McMinn

Makes: 12 bars

Ingredients

• Original Recipe
• 1 cup oats
• ½ cup soy protein powder
• ¼ cup cocoa powder
• ⅔ cup dates, pitted
• ⅓ cup + 2 tbsp pecans
• ½ cup + 3 tbsp shredded unsweetened coconut
• 6 tbsp brown rice syrup
• 1 tsp vanilla extract
• ½ salt
• New & Improved Recipe
• 1 cup oats
• ½ cup vegan protein powder (I used soy)
• ¼ cup cocoa powder
• 1 cup Medjool dates, pitted and soaked for 30 minutes
• ½ cup + ¼ cup chopped pecans, divided
• ½ cup + ¼ cup shredded coconut, divided
• 1 tsp vanilla extract
• ½ tsp salt
• water as needed (up to ¼ cup)
• 2 tbsp cacao nibs or chocolate chips

Instructions

1. In a food processor grind up the oats until they are a fine flour. Add protein and cocoa powders and blend again until well combined.
2. Drain and rinse the dates then add them to the food processor along with ½ cup of pecans, ½ cup of shredded coconut, vanilla, and salt. Blend again, adding a little water at a time, until a dough forms.
3. Transfer dough to a bowl, stir in the remaining ¼ cup of pecans and coconut along with 2 tbsp cacao nibs or chocolate chips.
4. Scrape dough onto a piece of parchment paper or silicone baking mat. Cover with another piece of parchment paper and roll the bars out to about ½ inch, shaping into a square as you roll.
5. Place the bars in the refrigerator for 2-3 hours, allowing them to firm up before cutting into 12 equal pieces.
6. Store in refrigerator for 5 days or a month in the freezer.

Notes

When making the original recipe, add the brown rice syrup in along with the dates and omit the water.

  you might also like: 

Chocolate chip peanut butter Larabar

Trail Mix Cookies

Raw Pumpkin Hemp Bars

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Welcome to My Darling Vegan (formerly The Sweet Life) - a vegan food blog focused on making compassionate eating easy, fun, and accessible to everyone. Join me as I share recipes, stories, food photography, and parenting adventures of my two darling vegan children.

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