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Zucchini Brownies with Ganache Frosting (gluten-free, dairy-free)
Ingredients
For Brownies:
- 8 ounces of zucchini chopped into small pieces (about one medium zucchini)
- 3 Tablespoons Earth Balance vegan butter substitute OR coconut oil , melted
- 3 large eggs from happy hens
- 1 teaspoon vanilla bean paste (or vanilla extract, but you should splurge on the paste)
- 3/4 cup coconut sugar
- 2/3 cup raw cacao powder or cocoa powder (cacao powder has a richer flavor)
- 1/2 teaspoon instant coffee or espresso powder (optional, enhances flavor)
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/2 cup Johnna's Favorite Gluten-Free Flour Blend
- 3/4 cup dairy-free mini chocolate chips from Enjoy Life
For the Ganache
- 3/4 cup dairy-free mini chocolate chips from Enjoy Life
- 3 Tablespoons dairy-free milk
Instructions
For the Brownies:
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Preheat oven to 350 degrees. Lightly oil an 8 x 8 glass or metal baking dish. Set aside.
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In the bowl of your food processor fitted with "S" blade, combine zucchini, melted Earth Balance or coconut oil, eggs and vanilla bean paste. Process until smooth.
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Add the coconut sugar, raw cacao or cocoa powder, instant coffee/espresso powder, baking powder, salt and gluten-free flour. Pulse until well combined.
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Add the chocolate chips and pulse a few times to incorporate well.
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Pour batter into the lightly oiled pan. Bake for 30 to 35 minutes at 350 degrees. A toothpick inserted into the center will come out with a few tiny crumbs on it when the brownies are done.
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Remove from oven and allow to cool completely before frosting.
For the Ganache Frosting:
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In a microwave-safe bowl, combine chocolate chips and milk. Microwave for 1 minute, remove and stir. If chips are not completely melted, microwave for another 15 seconds, stirring again. Once all chocolate is melted and the mixture is smooth, it can be spread over the top of the completely cooled brownies. (This could also be done in a small saucepan if you prefer to not use the microwave.)
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Place the brownies in the fridge for an hour to allow the frosting to set up. Once set, cut the brownies into desired size. With most brownies, I would cut into 9 pieces, however these are very rich so 16 may be just the right size!
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Enjoy!
This recipe was inspired by a recipe I found on the King Arthur website. I have modified it to be gluten-free, dairy-free, have replaced the refined sugar with a non-refined option, tested the recipe multiple times with the modifications and adjusted the baking time accordingly.
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I simply can’t wait to get some more zucchini so I can make these brownies, Johnna! They look absolutely incredible!! Had to update my zucchini desserts recipe roundup to include these babies. 🙂
Shirley
Thank you for including these in your roundup. Your roundups are such incredible resources for the entire gluten-free community!
I made these and they are phenomenal! In the interest of full disclosure, I couldn’t wait for them to cool long enough to frost, so this batch was frosting-less. Still so, so good! Now I must make another batch with the frosting so I can compare 🙂 Thanks for another great recipe!
I’ve also had them frosting-less and enjoyed them. But that frosting… 😉