Phenomenal Phoods

Zucchini Bread Brownies

Ingredients:

For the brownies

• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/3 cup coconut oil, melted
• 1/2 cup peeled and shredded zucchini
• 1 teaspoon vanilla bean paste or vanilla extract
• 1/3 cup gluten-free all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon salt
• 2 ounces vegan dark chocolate, melted and cooled slightly

For the frosting

• 1 cup powdered sugar
• 1/4 cup almond butter
• 1–2 tablespoons non dairy milk
• Pinch of salt

Instructions:

For the brownies

1. Preheat oven to 325 degrees F. and line a square, 8×8 pan with parchment paper.
2. Drain as much excess water as possible from the shredded zucchini by pressing it between paper towels or a clean dish towel.
3. Stir together the coconut oil, sugar and brown sugar until combined.
4. Add the zucchini and vanilla, stirring until combined.
5. Add the flour, cocoa powder and salt, stirring until smooth.
6. Fold in the melted chocolate and pour into the prepared baking dish.
7. Bake at 325 degrees F. for 30-35 minutes or until the center is just set. A toothpick should come out with a little bit of crumb still stuck to it. Note that you should start checking your brownies around the 25 minute mark as brownies will bake at different speeds depending on if you are using a metal or glass pan and depending on your oven.
8. Let cool before frosting and cutting into squares.

For the frosting

1. Mix all ingredients until smooth and creamy. Add additional milk if needed to thin out the frosting. You want it to be thick enough to spread on without it running off of the brownies.