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This gluten-free triple chocolate zucchini brownie slathered in chocolate avocado frosting is the ultimate decadent dessert but with a healthy twist.
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5 from 1 vote

Triple Chocolate Zucchini Brownies

This gluten-free triple chocolate zucchini brownie slathered in chocolate avocado frosting is the ultimate decadent dessert but with a healthy twist.This gluten-free triple chocolate zucchini brownie slathered in chocolate avocado frosting is the ultimate decadent dessert but with a healthy twist.
Prep Time9 mins
Cook Time18 mins
Total Time27 mins
Course: Dessert
Servings: 9

Ingredients

Brownies

  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • 1 tsp pure vanilla extract
  • 2 eggs large
  • 1/4 cup dairy-free chocolate chunks
  • 1/4 cup almond flour
  • 1/2 cup buckwheat flour
  • 1/2 cup coconut oil melted & warm
  • 1/2 cup coconut sugar
  • 1/2 cup cocoa powder
  • 1 medium zucchini* grated and excess water squeezed out

Chocolate Avocado Frosting

  • 1/2 cup coconut icing sugar**
  • 1/4 cup cocoa powder
  • 1 tbsp coconut oil melted
  • 1/2 tsp pure vanilla extract
  • 1 lage ripe avocado

Instructions

  • Preheat the oven to 350℉ and line a 8 X 8 baking pan with parchment paper.
  • In a large bowl, using a hand held mixer, whisk together the warm coconut oil, coconut sugar and vanilla for 30 seconds, then add in the eggs and whisk for another 15 seconds until smooth.
  • In a separate bowl, add the buckwheat flour, cocoa powder, almond flour, baking soda, salt and stir until well combined.
  • Add the dry ingredients into the wet ingredients and whisk on low setting until smooth and starts to look like a brownie batter. Fold in the zucchini and chocolate chunks.
  • Transfer the batter to the prepared baking pan and smooth over with the back of the spatula. Bake for 18 to 20 minutes and allow to cool completely in the pan on a wire rack.
  • While the brownie is baking, prepare the chocolate avocado frosting. In a food processor, add the coconut icing sugar, cocoa powder, coconut oil, vanilla and avocado. Process for 30 seconds or until smooth and well blended.
  • Spread the frosting on top of the cooled brownie and slice into squares. Store any leftovers in an airtight container at room temperature for up to 2 days, or in the freezer for up to 1 month.

Notes

*Shred the zucchini in a food processor using the shredding attachment, or by hand using a box grater. Transfer to a nut milk bag or kitchen cloth and squeeze out the excess moisture.
**To make your own coconut icing sugar, simply add the coconut sugar to a high speed blender or coffee grinder, and grind until it resembles fine powder.