Posts filed under ‘Baking’

Zucchini and chocolate make magnificant brownies?

Yup, they sure do. Believe it or not, this crazy combination made a bad-ass brownie that I thought would be a memorable first blog post. Don’t be afraid, it’s delightful, chocolate-y, and a fabulous way to get your daily veggies!

So, how the heck did I come up with this recipe?

Brownies, with a twist!

I was at work today, bored to death because everyone is on holidays – it’s march break. As usual, when I’m bored I usually visit, or google vegan recipes for dinner ideas. Today my mission was to find what could possibly be the ultimate vegan brownie. I came across a few recipes that seemed alright, but nothing that sounded spectacular. Feeling adventurous, I decided to create a new unique brownie based on a combination of other recipes posted online. Knowing that the experimental recipe could be a hit or miss, I anxiously awaited for the work day to end so I could trot home, make dinner, then start the mad brownie kitchen project, hoping that this crazy recipe creation would be a winner.

The result…
Turtle-Butt (aka my boyfriend) said, “give me several more”. He wolfed down the brownie in seconds, I kid you not. They turned out to be magnificent.

Brownie Ingredients
Makes 8 medium brownies
– 2 tablespoons coconut oil
– 2 tablespoons unsweetened applesauce
– 1/3 cup plus 2 tablespoons of rice mylk
– 1/2 cup cane sugar
– 1 tablespoon ground flax, plus 3 tablespoons water
  (let sit till it appears gummy)
– 1 teaspoons vanilla extract
– 1 cup spelt flour
– 1/3 cup unsweetened cocoa powder
– 3/4 teaspoons baking soda
– 1/4 teaspoon salt
– 1 cup finely shredded zucchini
– 1/2 cup chopped vegan chocolate chips

Fudge-y Frosting Ingredients
– 3 to 4 tablespoons unsweetened cocoa powder
– 2 tablespoons coconut oil
– 1/2 cup dates
– 2 to 3 tablespoons rice mylk
– 1/4 teaspoon vanilla extract

Brownie Directions
– Preheat your oven to 350 degrees F and oil an 8×8 baking dish with 
   coconut oil.
In a medium sized bowl, mix together the first six ingredients.
– In a seperate bowl, c
ombine the flour, cocoa, baking soda, salt
   and then add to wet mixture. Gently combine.
Fold in the zucchini and then the chocolate chips.
Spread into your oiled 8×8 baking dish, and bake brownies for
  25-28 minutes.
*Note: The brownies will very moist, but they will firm up as they cool.

Allow cooked brownies to cool. Sometimes I pop ‘em in the freezer for a few minutes – I’m impatient.

Frosting Directions
– Put frosting ingredients into a food processor and process *zip zip*
   until creamy .
Spread fudge-y frosting on top of your cooled brownies.

*Note: Store these in a sealed container in the fridge.
 Theses brownies taste best the following day.



March 18, 2009 at 1:54 pm Leave a comment