Frosted Vegan Zucchini Brownies
- Number of Servings: 32
Ingredients
brownies:1/4 cup canola oil1/4 cup canned pure pumpkin2 tsp vanilla extract2 cups whole wheat pastry flour1/2 cup unsweetened cocoa powder1 1/2 tsp baking soda1 tsp nusalt2 cups shredded zucchini (about 2 zucchini)3/4 cup truvia or 1 1/2 cups stevia cup-for-cupfrosting:6 tbsp unsweetened cocoa powder1/4 cup vegan butter sub, such as smart balance light or earth balance2 cups powdered z-sweet (xyltiol)1/2 cup unsweetened almond milk (or rice, or hemp, or soy)1/2 tsp vanilla extract
Pre-heat oven to 350 F. Grease and flour a 9�13 inch baking dish, or line with parchment.
In a large bowl mix together oil, pumpkin sugar sub and 2 teaspoons of vanilla extract until well blended. In another bowl combine the flour, 1/2 cup cocoa powder, baking soda and nusalt. A little at a time stir into the "sugar" mixture. Fold in zucchini. Note: the batter will be dry and crumbly. Spread the mixture evenly into the prepared baking dish.
Bake for 25-30 minutes until the brownies spring back when gently touched. Remove from the oven and allow them to cool.
To make the frosting, melt together the cocoa powder and "butter" in a small sauce pan over low heat. Set aside to cool. In a medium bowl blend powdered z-sweet, vegan milk, and 1/2 teaspoon vanilla extract. Stir in the buttery cocoa mixture. Spread over cooled brownies and cut into squares. Refrigerate 1-2 hours to set.
Serving Size:�makes 32 brownies
In a large bowl mix together oil, pumpkin sugar sub and 2 teaspoons of vanilla extract until well blended. In another bowl combine the flour, 1/2 cup cocoa powder, baking soda and nusalt. A little at a time stir into the "sugar" mixture. Fold in zucchini. Note: the batter will be dry and crumbly. Spread the mixture evenly into the prepared baking dish.
Bake for 25-30 minutes until the brownies spring back when gently touched. Remove from the oven and allow them to cool.
To make the frosting, melt together the cocoa powder and "butter" in a small sauce pan over low heat. Set aside to cool. In a medium bowl blend powdered z-sweet, vegan milk, and 1/2 teaspoon vanilla extract. Stir in the buttery cocoa mixture. Spread over cooled brownies and cut into squares. Refrigerate 1-2 hours to set.
Serving Size:�makes 32 brownies
Nutritional Info Amount Per Serving
- Calories: 55.2
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 13.1 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 1.5 g
- Protein: 1.2 g
Member Reviews