My pal Dennis thought I’d lost my mind when I first served these. He thought I had pulled the wool over his eyes and made Duncan Hines brownies. It’s in the zucchini, man! It adds moisture and antioxidants.
Makes 16 servings
1½ cups whole-wheat pastry flour
½ cup semolina flour
½ cup coconut sugar granules
½ cup cocoa powder
Generous pinch sea salt
Generous pinch ground cinnamon
1 teaspoon baking soda
2 cups finely grated zucchini
½ cup avocado oil
⅔ cup brown rice syrup
2 teaspoons pure vanilla extract
½ cup non-dairy, dark chocolate chips
½ cup chopped walnuts (or other nuts)
Preheat oven to 350°F and lightly oil a 10-inch-square pan.
Mix dry ingredients together, whisking to combine. In a small bowl, mix together zucchini, oil, syrup, and vanilla. Combine the wet and dry ingredients to form a thick batter. Fold in chocolate chips and walnuts.
Spoon batter into prepared pan and bake for 35 minutes or until the center of the brownies bounce back to the touch. Remove from oven and allow to cool in the pan for 10 minutes before cutting into squares. Serve frosted or not.
Place the chocolate and rice syrup in a heat-resistant bowl. Bring about ⅔ cup almond milk to a rolling boil and slowly pour over chocolate while whisking. Use only enough almond milk to create a thick, smooth frosting. You may have heated more almond milk than you need. Just cool it down and return it to the container for later use. Whisk the frosting until smooth.
Once the brownies have cooled completely, spread frosting on top of each one.