Like, moreso than usual. Maybe it was the jam-packed weekend I had that included a bit too many Malibu Spiced and diet cokes. Maybe it's the weather.
The air is chilly, and I'm beginning to think New England just skipped August and jumped right to September. I'm beginning to crave Pumpkin Spice Lattes and it's way too soon! GO AWAY FALL, I AM NOT READY FOR YOU YET.
Plus the undeniable urge to just stay in bed under the cozy covers is overwhelming.
As I've mentioned before, I keep trying my hand at diets, but I can't quite decide if my lifestyle would be better suited to "low carb" or "low cal" so I keep wafting between the two, while trying to avoid extreme amounts of gluten because it's a trigger for stomach aches. However, I still love my sweets, which probably is a problem for either chosen diet. This means I've been bopping around Chocolate Covered Katie a lot, because it's one of the best "healthy desserts" blog I've found, with the majority being gluten-free or at least having notes suggesting GF alterations.
I made these brownies because my Farm Share Market Share (like a CSA but I pick it out myself at the weekly Farmer's Market) is becoming more and more zucchini-filled, and because they looked just as decadent as a full-fat/sugar version. Did you guys know that adding veggies to your desserts is not only healthy, but makes them taste BETTER? It's strange, but true! Follow Katie's recipe for a healthy frosting, but I figured my typical frosting could be an indulgence considering the rest of the brownie was so healthy.
These decadent brownies will curb a chocolate craving in no time. And they're basically guilt-free. Even friends not watching their waistlines enjoyed these as my contribution to a recent cookout.
Chocolate Fudge Zucchini Brownies with Fudge Frosting
(from Chocolate Covered Katie)
- 1/2 cup shredded zucchini (use a food processor for extra-fine shreds)
- 1/3 cup applesauce (I used one large apple, peeled and microwaved on high for 3 minutes with cinnamon and sugar, until applesauce consistency)
- 1 cup plus 2 tbsp water
- 2 tsp pure vanilla extract
- 3 tbsp flaxmeal
- 1/2 cup plus 2 tbsp vegetable or coconut oil
- 3/4 cup cocoa powder
- 1 cup coconut flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3/4 cup sugar of choice + 2 extra tbsp sugar
- 1/2 cup mini chocolate chips
- 1/2 bag semisweet chocolate chips
- 1/2 stick butter
Preheat oven to 350F, and generously grease a 9x13 baking dish.
In a large mixing bowl, whisk together the first 6 ingredients and let sit at least 5 minutes. Combine all other ingredients in a separate bowl, and stir until well combined. Pour wet into dry, stir until evenly mixed, then pour into the baking dish. Note: the batter will be THICK.
Using a sheet of parchment (or your own hands, lightly greased), press down very firmly until the brownie batter evenly covers the pan. Bake 19-20 minutes, then pat down hard again with a silicone spatula. Let sit 15 minutes before trying to cut into squares.
While brownies are cooling, prepare the frosting: Melt chocolate and butter over a double boiler until well combined. Pour over brownies and chill in fridge until set. Alternatively, if you'd like a healthier topping, you can use the original recipe's suggestion of 1/2 cup cocoa powder, 2 tbs maple syrup, and 1/2 cup coconut oil. Either will be delicious!