These Fudgy Coconut Zucchini Brownies are rich, chocolatey, and sure to please any sweet tooth. Topped with a thick layer of creamy Dark Chocolate Avocado Frosting, these paleo and vegan brownies are gluten-free and nut-free making them extremely allergy friendly!
I love anything with chocolate, the more chocolatey the better! So when I made these brownies for the first time, not only did they fulfill all my chocolate dreams, but Curt declared them the best dessert he’s ever had. Ever. Now that’s a bold statement!
The coveted “best ever” title formerly belonged to a peanut butter blondie from one of our favourite restaurants, a dessert we would always share because it was far too sweet. Let’s just say, it wasn’t the healthiest treat and full of ingredients that no longer fit our lifestyle.
Thankfully, these Coconut Zucchini Brownies can be enjoyed relatively guilt-free as they’re loaded with two cups of zucchini, full of healthy fats, contain no refined sugar, and are grain-free. They’re incredibly chocolatey with both cocoa powder and melted chocolate, and it’s the melted chocolate combined with the smooth coconut butter that gives these brownies a super dense and extremely fudgy texture. Really, they’re treading on the line between what’s considered brownie and what’s considered fudge. If an intensely chocolate, moist, and fudge-like brownie is what you’re after, you gotta try these!
To take these brownies up a notch on the decadence scale, I like to top them with a thick layer of oh-so-creamy Dark Chocolate Avocado Frosting. The avocado is a great base for this frosting because of its creamy nature and excellent nutritional profile. Avocados are low in saturated fat, primarily made up of monounsatruated fat, often referred to as a “good fat” for its heart health benefits. Avocados are also great sources of folate (especially important for pregnant women), vitamin k (good for your blood), and fiber.
I tend to be very generous with this Dark Chocolate Avocado Frosting, but trust me when I tell you not to scrape the bowl clean. You’ll want to enjoy some of that chocolatey avocado goodness, straight up with a spoon. Seriously.
Both the brownie batter and frosting are super simple to pull together: toss all the ingredients in a food processor and mix well. If you don’t have a food processor, a blender would work well too. You could also try using a bowl and hand mixer but I would recommend shredding the zucchini on the finest grate so the texture is more of a puree.
I pour the smooth brownie batter into an 8×8 inch glass dish lined with parchment paper and bake them at 350⁰F. The brownies take about 50 minutes to cook and may seem underdone when removed them from the oven, but this is normal. The brownies will firm up and set once refrigerated, and are best served chilled.
Coconut Zucchini Brownies with Dark Chocolate Avocado Frosting are one of our go-to treats for when we have friends over or are celebrating a special occasion. And they now have a very special place in our hearts because we used this recipe for our healthy wedding cake back in July!
What’s your preferred brownie texture? Are you on team fudgy or team cakey?