It’s that time of the year again when kids and parents are getting ready for a new school year. Two month of summer break sound awfully long at the beginning but then it goes by so quick. My daughter is going to start her last year in high school, grade 12, and my son will be in grade 10. We’ll also use this long Labor Day weekend to make some healthy treats to go, like cereal bars and cookies…
Fall is definitely in the air, it’s been much cooler, especially during the night. We still have plenty of veggies to harvest in our garden, but I believe this was one of our last zucchini we’ve used for these fudgy, chocolicious, yummy brownies. These happen to be egg-free, dairy-free and refined sugar free (Feel free to use regular sugar). The chocolate frosting is optional but totally worth it!
- 2 cups all-purpose unbleached flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup coconut oil
- 1 1/2 cup coconut sugar
- 2 tsp vanilla extract
- 2 cups shredded zucchini
- 3-5 tsp water
-Preheat oven to 350F/180C. Line a 9×13-inch baking pan with parchment paper.
-In a medium bowl mix together flour, cocoa, baking soda and salt. In a separate bowl, whisk together the oil, sugar and vanilla. Add the dry ingredients and mix well, then fold in the zucchini. You may have to add some water at that point. The batter should be very thick for fudgy brownies.
-Spread into prepared pan and bake for 25-30 minutes. Top the warm brownies with the chocolate frosting if desired.
- 3/4 cup maple syrup, or more if you like it sweeter
- 3/4 cup unsweetened cocoa powder
- 1/3 cup coconut oil
- pinch of Himalayan salt
-In a small saucepan, over low heat, mix together the oil and maple syrup, add cocoa powder and salt and whisk until smooth.
I hope you’ll give it a try!
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