Mel Christensen

Mel Christensen

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Chocolate Zucchini Brownies - *Gluten Free, Sugar Free, Dairy Free, Egg Free and Nut Free (omit walnuts!)

Zucchini Brownies

Chocolate Zucchini Brownies

*Gluten Free, Sugar Free, Dairy Free, Egg Free, Grain Free, Paleo-Friendly, Vegan and Nut Free (omit walnuts!)

Ingredients:

  • 1 small grated zucchini (100g)
  • ½ cup pureed apple – about 1 small apple (100g)
  • 250ml coconut milk (or your choice of milk – almond or macadamia milk are great choices if you can tolerate nuts!)
  • 2 tsp pure vanilla extract
  • 2 tbsp tahini (30g)
  • 1 tbsp mesquite powder (optional)
  • 1/2 cup coconut oil (100g)
  • 3/4 cup unsweetened cocoa powder (65g)
  • 1 cup coconut flour (135g)
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • ⅓ cup coconut sugar (60g)
  • ¼ cup Natvia (40g)
  • ½ cup roughly chopped walnuts (optional – omit for nut-free option)

 

Method

  1. Preheat oven to 180C, and line a 9×13 baking dish (such as a lamington tray) with baking paper. Set aside.
  2. In a large mixing bowl, whisk together the first 6 ingredients and let sit at least 5 minutes. (TM – place in TM bowl and combine 5 Sec / Speed 4)
  3. Combine all other ingredients in a separate bowl, and stir very well. Pour wet ingredients into dry, stir until evenly mixed. (TM –  add remaining ingredients, except walnuts, and combine 5 sec / Speed 4, Scrape and then for a further 5 sec / Speed 5.)
  4. Fold in walnuts by hand if using (TM  – simply add to TM bowl 10 Sec/Reverse/Speed 2.)
  5. Scape batter out of bowl and into the prepared baking dish. Using a full sheet baking paper, press down very firmly until the brownie batter evenly covers the pan.
  6. Bake 25 – 30 mins minutes.  Let sit 15 minutes before trying to cut into squares.
  7. Top with chocolate icing (see note below)

*Makes 20-24 squares. (Frosting recipe is below.)

Icing:

  • 90g Stevia-Sweetened Dark Chocolate (again, I like “Well Naturally” Stevia-sweetened dark chocolate)
  • 1 Tbsp coconut oil
  • 2 tbsp coconut cream (the thick stuff from the top is ideal and is best separated off the top of the coconut cream can has been refrigerated)
  1. Melt chocolate together with coconut oil and stir until smooth. You can do this in a microwave or double boiler.  (TM-Melt chocolate 3 min /50C / Speed 3)
  2. Take off heat.  Add the coconut cream and stir briskly until a nice silky consistency is achieved.  If the mixture splits, a stick mixer will easily save the day!(TM- Add the coconut cream and process a further 20 sec / Speed 3)