If you’re a chocolate lover (who isn’t?), you’re gonna love this one! It might sounds strange at the beginning, but the combination of zucchini and chocolate is not only super healthy but gives these beauties a really nice and rich flavour! These squares are so fudgy and moist, you’ll love them! If you like them really soft and melty you can eat them on the same day, but, personally, I like a more firm consistency for these squares, so I keep them in the fridge overnight (also gives them a much richer taste). If you don’t want them to be too moist, make sure the squeeze the liquid out of the zucchini before adding them to the other ingredients!
- 1 cup shredded zucchinis (squeeze out the liquid for a more firm result!)
- ⅓ cup apple sauce (unsweetened)
- 1 tsp pure vanilla extract
- 1 cup coconut flour
- ½ cup melted coconut oil
- pinch of sea salt
- ¾ cup coconut sugar
- 1 tsp baking powder
- ¾ cup raw cacao powder
- ¼ cup chia seeds (soaked in ¼ cup warm water for 5 minutes)
- ¼ cup chocolate chips (optional)
- 1 + ¼ cups water
- 1 Tbsp maple syrup
- ½ cup melted coconut oil
- ⅛ cup maple syrup
- ½ cup raw cacao powder
- Preheat the oven to 175°C.
- Place all the ingredients for the squares into a blender and mix until combined (if you want you squares to be more firm, squeeze out the liquid of the zucchini shreds with a simple kitchen towel).
- Start by using 1 cup of water. If you feel like the mixture is too dry, add another ¼ cup.
- Line a baking dish with parchment paper and pull in the mixture. Spread the mixture evenly and bake at 175°C for 20 minutes. Afterwards, puts in the fridge for about 30 minutes to cool down.
- In the meantime, mix up all the ingredients for the frosting and blend together until smooth.
- When the dough is cooled down spread the frosting over the dough and let firm up in the fridge overnight and enjoy the next day (in case it's still too mushy, sometime in the freezer should help to give it a nice texture)!
Recipe found on chocolatecoveredkatie – made changes according to my taste!
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Great article, just what I was looking for.
Made them yesterday, ready today! My 3 yr old and 1 yr old are eating them up. Good find! I was expecting more brownie consistency and it’s more like chocolate mousse. I also had to sub red Palm oil for the coconut oil for the chocolate topping because I ran out and it worked great. Thanks for sharing!
Great that your kids like them! 🙂 About the consistency, the longer they stay in the fridge, the firmer they’ll get 🙂 I also had the mushy consistency, which is why I didn’t dare to call them brownies but after 1-2 days in the fridge they actually became quite brownie like. If your kids don’t finish them before, you’ll see that they’ll become harder 🙂
Can you.tell me how many calories and.grams of sugar there are.per serving?
Hi Debbie! I’ll add the nutritional information to all the recipes very soon! 🙂
This recipe looks really good! I was thinking about making this for a school project and I wanted to know if I should put them in the freezer rather than the fridge as I have a 1 and a half hour time limit to complete it.
Thanks Tahlia! 🙂 If you don’t have the time to wait that long I would first of all, squeeze the water out of the zucchini before adding (just place them in a towel and squeeze it out) and yes, maybe also place it in the freezer to firm up! 🙂
What do you mean by 1/4 cup chia seeds soaked in warm water? How much water? Do you use 1/4 dry seeds before adding the water, or 1/4 cup chia seed + water mixture?
Sorry for the confusion! 🙂 I already updated it! It would be 1/4 cup dry chia seeds soaked in 1/4 cup warm water (let the chia seeds soak up the water before adding to the blender).
Can i sub with ground flexseed or applesauce?
never tried that so no guarantees, but I don’t see why it shouldn’t work 🙂