These brownies are not too sweet; without the frosting they are a little on the unsweetened side – but the frosting gives them the perfect touch of richness without being overwhelming.Â Zucchini adds extra fiber and moistness to this healthier treat!
- 2-2 1/2 cups finely grated zucchini
- 1/2 cup mashed ripe banana
- 1 Tbsp. water
- 2 tsp. vanilla
- 1 cup oat flour
- 1 cup whole wheat pastry flour
- 2 tsp. baking soda
- 1/2 tsp. salt
- 1/3 cup cocoa powder
- 2/3 cup sugar (more if you like your brownies sweeter or want to skip the frosting)
- 1/2 cup coconut oil
- 3 tbsp. cocoa powder
- 4 tbsp. rice or soy milk
- 1 tsp. vanilla
- 1 cup sucanat, blended until powdered
Mix the zucchini, banana, water and vanilla together in a large bowl. You may find the zucchiniÂ oozes water a bit – this is fine.Â Mix the remaining dry ingredients in a separate bowl and fold the dry ingredients into the wet batter. Oil a 9×13 baking pan with coconut, palm, or grapeseed oil and pour batter in. Bake at 350 for 25-35 minutes, or until a toothpick inserted into the batter comes out clean.
Remove from oven and set aside to cool 20 minutes or overnight.
To prepare the frosting blend the coconut oil, powdered sugar, cocoa, rice milk, and vanilla together in a Vitamix or food processor. Spread over cooled brownies with a spatula. If you place the brownies in the refrigerator, the frosting will firm up nicely (due to the type of fats found in coconut oil).