So if you are one of the lucky people who have zucchini on overload right now and need more ways to use it up (I love zoodles but my sweet tooth calls!) then this recipe has come to save the day!

Chocolate Zucchini Olive Oil Brownies (gluten-free and vegan) from HeatherChristo.com

Zucchini Olive Oil Brownies. At least they kind of sound healthy, right?? LOL!

The zucchini helps keep them moist and the olive oil is actually a lovely compliment to chocolate, and there is some strong coffee or espresso that really brings everything together into a beautiful dessert.

Chocolate Zucchini Olive Oil Brownies (gluten-free and vegan) from HeatherChristo.com

You will definitely want to try these and I hope you love them. Also, you don’t have to add the ganache to the top- A sprinkle of powdered sugar would also be really nice and obviously a little easier.

Chocolate Zucchini Olive Oil Brownies (gluten-free and vegan) from HeatherChristo.com

Zucchini Olive Oil Brownies (gluten-free and vegan)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
  • Brownies:
  • 2 cups all purpose gluten free flour (I use Bobs Red Mill all-purpose gluten free flour)
  • 1 ½ cups sugar (I use non GMO beet sugar)
  • ½ cup unsweetened dark cocoa powder
  • 1 ½ teaspoon kosher salt
  • ½ cup olive oil
  • ½ cup packed shredded zucchini
  • 2 teaspoons vanilla extract
  • ⅓ cup brewed espresso or very strong coffee
  • ½ cup vegan chocolate chips
  • Ganache:
  • ½ cup canned unsweetened coconut cream
  • 6 ounces vegan chocolate chips
Instructions
  1. Preheat the oven to 325 degrees. Prepare a quarter sheetpan with sides (like a jellyroll pan) 9x12 with parchment paper and coconut oil spray.
  2. *If you don’t have a pan that size than do a 9x9 baking dish and bake for 35 minutes. If you bake them in an 8x8 pan, than bake for 45 minutes
  3. In the bowl of a standing mixer fitted with a paddle attachment, combine the flour, sugar, cocoa powder and salt. With the mixer running on low, add the olive oil, shredded zucchini, vanilla and coffee. Mix in the chocolate chips.
  4. Transfer the batter to the prepared pan and bake at 325 degrees for 25 minutes. Let the brownies cool.
  5. While the Brownies are baking make the ganache:
  6. In a medium saucepan heat the coconut milk until simmering. Remove the milk from the burner and add the chocolate chips. Set aside for a few minutes then whisk until the ganache is smooth and creamy and the chocolate has completely melted into the milk. Then set aside to cool while the brownies finish baking and cooling to room temperature.
  7. Cut the brownies into desired sizes and then spoon the ganache on top of each one (it is too messy to ganache everything and then cut).

 

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Categorized: Chocolate, Dessert, Vegan
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So if you are one of the lucky people who have zucchini on overload right now and need more ways to use it up (I love zoodles but my sweet tooth calls!) then this recipe has come to save the day!

Chocolate Zucchini Olive Oil Brownies (gluten-free and vegan) from HeatherChristo.com

Zucchini Olive Oil Brownies. At least they kind of sound healthy, right?? LOL!

The zucchini helps keep them moist and the olive oil is actually a lovely compliment to chocolate, and there is some strong coffee or espresso that really brings everything together into a beautiful dessert.

Chocolate Zucchini Olive Oil Brownies (gluten-free and vegan) from HeatherChristo.com

You will definitely want to try these and I hope you love them. Also, you don’t have to add the ganache to the top- A sprinkle of powdered sugar would also be really nice and obviously a little easier.

Chocolate Zucchini Olive Oil Brownies (gluten-free and vegan) from HeatherChristo.com

Zucchini Olive Oil Brownies (gluten-free and vegan)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
  • Brownies:
  • 2 cups all purpose gluten free flour (I use Bobs Red Mill all-purpose gluten free flour)
  • 1 ½ cups sugar (I use non GMO beet sugar)
  • ½ cup unsweetened dark cocoa powder
  • 1 ½ teaspoon kosher salt
  • ½ cup olive oil
  • ½ cup packed shredded zucchini
  • 2 teaspoons vanilla extract
  • ⅓ cup brewed espresso or very strong coffee
  • ½ cup vegan chocolate chips
  • Ganache:
  • ½ cup canned unsweetened coconut cream
  • 6 ounces vegan chocolate chips
Instructions
  1. Preheat the oven to 325 degrees. Prepare a quarter sheetpan with sides (like a jellyroll pan) 9x12 with parchment paper and coconut oil spray.
  2. *If you don’t have a pan that size than do a 9x9 baking dish and bake for 35 minutes. If you bake them in an 8x8 pan, than bake for 45 minutes
  3. In the bowl of a standing mixer fitted with a paddle attachment, combine the flour, sugar, cocoa powder and salt. With the mixer running on low, add the olive oil, shredded zucchini, vanilla and coffee. Mix in the chocolate chips.
  4. Transfer the batter to the prepared pan and bake at 325 degrees for 25 minutes. Let the brownies cool.
  5. While the Brownies are baking make the ganache:
  6. In a medium saucepan heat the coconut milk until simmering. Remove the milk from the burner and add the chocolate chips. Set aside for a few minutes then whisk until the ganache is smooth and creamy and the chocolate has completely melted into the milk. Then set aside to cool while the brownies finish baking and cooling to room temperature.
  7. Cut the brownies into desired sizes and then spoon the ganache on top of each one (it is too messy to ganache everything and then cut).

 

Recipe by Heather Christo (http://heatherchristo.com)