You heard me. Finally, a holiday dessert we don't have to feel guilty for indulging in!!
I love brownies. When I was younger, I made a MEAN brownie from the box mix. Ask anybody! My secret ingredient? Love. *obviously* Now that I'm allergic to everything though, *love included* Zucchini is my new secret ingredient when it comes to brownie making!
Not gonna lie, since receiving my dietary restrictions, these were the first batch of brownies I had attempted. After much research *because obviously* I stumbled upon a decent zucchini brownie recipe, then decided to go crazy and put a walnut peppermint fudge on top! I'm not going to waste time telling you how fucking amazing they are, I'll just leave you with the fact that someone offered me cash money to make them a batch for their holiday get together.
Another 10-stepper recipe for ya! Let's get started, shall we?
1 heaping cup shredded zucchini that’s been squeezed as much as possible - use a dish towel, hardy paper towels, cheese cloth, or whatever you have around the house
1 Flax egg -1 tbsp ground flax + 2- 3 tbsp water, whisk and let sit 5 -10 minutes)
1/2 cup tahini
¼ cup pure coconut nectar - or syrup substitute of choice
¼ cup coconut sugar
¼ Lakanto Classic 1:1 white sugar
1 tsp vanilla extract
1tsp almond extract
1 tsp peppermint extract
½ cup high quality cocoa powder - or cacao powder
1 tbsp coconut flour
1 tbsp tapioca flower
½ teaspoon baking soda
½ teaspoon salt
½ cup + 2 tablespoons melted and cooled coconut oil (or MCT oil) - divided
1 cup semi-sweet chocolate chips - divided in half
½ cup chopped walnuts
1) Preheat oven to 350 degrees F. and line an 8x8 inch pan with parchment paper, spray with nonstick cooking spray
2) In a large bowl, add your shredded zucchini, making sure it is squeezed of all excess moisture with a paper towel. Make sure you SQUEEZE IT and really get ALL the water out
3) Add in your flax egg, tahini, maple syrup or syrup alternative, coconut sugar and vanilla - stir until smooth. Then, gently stir cocoa powder into the batter, mixing until well incorporated
4) Finally, add in the coconut flour, baking soda, salt, and the melted coconut oil. Stir until well combined and fold in chocolate chips at the end
5) Pour your brownie mix into the prepared pan and bake in the oven for 40 minutes
6) It's important that you allow your brownies to cool completely. We don't want the fudge heating up, so cool your brownies down in the fridge for about half an hour
7) Once the brownies are almost ready for the fudge on top, add your chocolate chips and coconut oil to a microwave safe bowl
8) Microwave in 30 second increments, stirring in between, until chocolate is melted.
9) Add peppermint extract and walnuts into your fudge and pour on top of your zucchini brownies.
10) Cut into squares, refrigerate, and enjoy all holiday-season long!