In my quest to make my baking and desserts healthier, I thought I would try something a little bit different.
In the past, I have made dessert with chickpeas, but I have never made it with zucchini. Yes, I have had zucchini bread, but I have never had anything made with it that is considered dessert.
I do love chocolate, so anything that has chocolate as an ingredient gets my attention. You can find the the original recipe for the brownies here. I left off the ganache, much as I love it, not only to save some calories and sugar, but also because I could freeze the brownies as a way of portion control. They do freeze well (I tested one). I will include the ganache recipe if you choose to use it.
Here is my version of the recipe:
- 8 ounces zucchini (about one 8″ fresh zucchini, trimmed), cut into chunks*
- 3 tablespoons dairy free spread, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup sugar or brown sugar
- 2/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- heaping 1/4 teaspoon salt
- 1/2 cup Gluten free all purpose flour
- 3/4 cup semisweet or bittersweet dairy free chocolate chips
- *If you don’t have a scale, 8 ounces is about 1 1/2 cups shredded zucchini, lightly tamped down.
Preheat your oven to 350. Lightly grease an 8×8 or 9×9 in square pan.
In the bowl of a food processor, mix together the wet ingredients until smooth and liquified. You are pureeing the zucchini, so you should see little to none of it in the mix.
Add dry ingredients and pulse or mix until just incorporated. Pour batter into pan and bake for 25-35 minutes, or until edges pull away from the pan, and a tester comes out almost clean. A few moist crumbs are ok.
Let cool completely before cutting frosting or cutting
3/4 cup dairy free chocolate chips
1/4 cup dairy free milk of choice
Microwave chips and milk in a large glass measuring cup for 30 seconds, then whisk until smooth. If not completely melted, microwave additional 30 seconds at a time, until melted.
Pour over cooled brownies. Refrigerate for at least one hour prior to cutting to set ganache.
- I used a 9×9 pan, and the brownies came out really thin. They did puff up in the oven, but then fell as they cooled. You could probably use an 8×8 pan.
- I used brown sugar here. I was going to use maple syrup but I wasn’t sure if the recipe would turn out right. You can use white sugar also.
- You can freeze the brownies after they cool on a parchment lined baking sheet. Once frozen place in a zip lock bag and store in the freezer.
- I cut these into 16 pieces (portion control). You can cut as few or as many pieces as you like.
Now for the chocolate sun butter banana ice cream!
I had read that you could make ice cream out of frozen bananas, but never tried it before. I thought this would go really well with the brownies. I was right! If you love chocolate and peanut butter, you will love this.
It’s really easy to make in your food processor.
3 ripe bananas, cut into chunks and frozen
2 tablespoons cocoa powder
2 tablespoons sun butter
Place frozen bananas, cocoa powder and sun butter in the bowl of a food processor. Blend until mix has consistency of ice cream, about 1 to 3 minutes. Eat right away or store in freezer.
Makes about six servings.
This was delicious! And it’s much more healthy than coconut milk or almond milk ice cream.
I would add vanilla extract next time to enhance the taste a bit.
There you have it. Healthy dessert-check!
What do you think? Let me know in the comments!