Living the WELL Life

So Much Zucchini, So Little Time

Sunday, August 15, 2010

It’s that time of summer…long, hot days; the garden thriving and the zucchini taking over…everything!  With all my zucchini recipes exhausted (and then some), from zucchini soup to stews to thinly sliced and grilled to perfection…and more zucchini to use, what could be next?

So I had a thought…a flash of brilliance, it turns out…to use grated zucchini to make vegan brownies taste more like brownies than they usually do…without compromise to the ingredients. And so the experiment ensued.  The results were so yummy, I just had to share. Now you have something to do with all the zucchini in these last weeks of summer. For the first time, I will be sad to see zucchini season end. You will be too.  Enjoy!

Yummy Moist Brownies

1 ½ cups whole wheat pastry flour
½ cup semolina flour
1/2 cup maple syrup granules
½ cup cocoa powder
Generous pinch sea salt
Generous pinch ground cinnamon
1 teaspoon baking soda
2 cups finely grated zucchini
½ cup avocado oil
2/3 cup brown rice syrup
2 teaspoons pure vanilla extract
½ cup non-dairy, grain sweetened chocolate chips
½ cup chopped walnuts

Preheat oven to 350 degrees and lightly oil a 10-inch square pan.

Mix dry ingredients together, whisking to combine. In a small bowl, mix together zucchini, oil, syrup and vanilla. Combine the wet and dry ingredients to form a thick batter. Fold in chocolate chips and walnuts.

Spoon batter into prepared pan and bake for 35 minutes or until the center of the brownies bounce back to the touch. Remove from oven and allow to cool in the pan for 10 minutes before cutting into squares. Serve frosted or not. Makes 16 brownies.

½ cup non-dairy, grain sweetened chocolate chips
2 tablespoons brown rice syrup
Almond milk (unsweetened)

Place the chocolate and rice syrup in a heat-resistant bowl. Bring about 2/3 cup almond milk to a rolling boil and slowly pour over chocolate while whisking. Use only enough almond milk to create a thick, smooth frosting. You may have heated more almond milk than you need. Just cool it down and return it to the container for later use. Whisk the frosting until smooth.  Once the brownies have cooled completely, spread frosting on top of each one.


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