Frosted Vegan Zucchini Brownies

Frosted Vegan Zucchini Brownies
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Nutritional Info
  • Servings Per Recipe: 32
  • 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

View full nutritional breakdown of Frosted Vegan Zucchini Brownies calories by ingredient


**adapted from a Prevention RD recipe **adapted from a Prevention RD recipe
Number of Servings: 32


    1/4 cup canola oil
    1/4 cup canned pure pumpkin
    2 tsp vanilla extract
    2 cups whole wheat pastry flour
    1/2 cup unsweetened cocoa powder
    1 1/2 tsp baking soda
    1 tsp nusalt
    2 cups shredded zucchini (about 2 zucchini)
    3/4 cup truvia or 1 1/2 cups stevia cup-for-cup

    6 tbsp unsweetened cocoa powder
    1/4 cup vegan butter sub, such as smart balance light or earth balance
    2 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