Chocolate Frosted Zucchini Brownies

Chocolate Frosted Zucchini Brownies

It may be hard to believe, but these delicious looking brownies are made of zucchini! I will admit, I was a little skeptical of how this recipe would turn out when I first came across it (vegetable brownies just don’t have an appealing ring to them), but they really did turn out amazing!

The truth is, these brownies don’t taste like your run-of-the-mill brownies … But once you get over expecting a more traditional dessert, they are really good! They satisfy your sweet tooth, and are super moist (surprisingly so!). Think of them like a yummy desert hybrid of traditional zucchini bread, combined with a fudgy brownie.

I also really like this recipe because it is free from white sugar, white flour and dairy, and is a healthier dessert option for my family. I served mine up with fresh raspberries, and everyone loved them!

Let me know if you try this recipe, and how you like it!  



Chocolate Frosted Zucchini Brownies
Serves: 8 brownies | Grain Free, Gluten Free, Paleo, Dairy Free Option
Recipe adapted from Rachel Masfield



  • 6 tablespoons of butter (or applesauce if you prefer to cut down on the calories and make them dairy free)
  • 3 organic eggs
  • 1 tablespoon of pure vanilla extract
  • 5 cups shredded zucchini (squeezed really well in paper towel to get rid of moisture)
  • 1 box of Simple Mills almond flour chocolate cake mix (or other almond flour cake mix)
  • ¾ cup of coconut palm sugar
  • ⅓ cup dark chocolate chips

Chocolate Frosting:

  • ½ cup dark chocolate chips
  • 2 tablespoons almond milk
  • 1 tablespoon coconut oil
  • ½ teaspoon pure vanilla extract


  • Preheat oven to 350 degrees and grease an 8×8 baking dish with butter, coconut oil or a non-stick cooking spray.
  • In a medium bowl, whisk together eggs, vanilla and butter (or applesauce).
  • Mix in zucchini then fold in chocolate cake mix and coconut sugar.
  • Mix well until there are no clumps and batter is smooth.
  • Fold in dark chocolate chips and bake in oven for 35-40 minutes (until toothpick turns out clean).
  • Now begin making the chocolate frosting: In a small saucepan over medium-low heat, mix together the chocolate chips, milk, coconut oil, vanilla extract.
  • Stir until melted and completely smooth and creamy.
  • Let the pan cool for about 15 minutes, you can also place in fridge to harden but I like mine smooth and more melted-like (it hardens easily!).
  • Spread on top of brownies once brownies are done and cooled and enjoy!
  • Brownies will stay good for 5 days or so in airtight container on counter or in fridge and leftover frosting should be stored in fridge.



Gluten Free Almond Banana Raisin Loaf

Today’s post is by Agatha, the founder of Yummy Spoonfuls. This month, she’s sharing another amazing recipe that’s perfect for anyone wanting to go gluten, grain, or dairy free. Take it away, Agatha…

Because gluten and grain free can be just as deliciously Healthy! The grain and gluten free trend keeps growing; there are people who can’t eat gluten and grains because of allergies, there are others especially in the alternative health community who go gluten and grain free to either lose weight or correct a digestive problem. If you are trying to lose weight then you want to be very mindful and read labels because most gluten free foods use fillers such as potato starch or cornstarch that can spike blood sugar. Remember just because a food is gluten and grain free doesn’t necessary mean it is healthy.

Gluten free recipe

But, my gluten free, grain free and dairy free almond loaf is the perfect recipe foor you and your guests (that is, if you are actually sharing) will not believe it is gluten, grain and dairy free. Go ahead… Crank the oven on and start baking!

Gluten free recipe

Almond Banana Raisin Loaf

3 ripe bananas (the riper the sweeter)
¼ cup flax seed
¼ cup almond milk
4 eggs
1 ½ cup almond flour
1 ½ tsp baking powder
½ tsp sea salt
1 tbsp cane sugar
1 tbsp fresh lemon juice (about half lemon)
½ cup raisin

1. Pre-heat oven to 350*, grease 4 mini loaf pans
2. Peel and mash banana, add fresh squeezed lemon juice, mix and set aside
3. Grind flax seed and set aside
4. Combine flax, milk and eggs in a small mixing bowl and mix until smooth, add in raisin, banana and set aside
5. In a large mixing bowl, add almond flour, baking powder, sugar and salt, mix well.
6. Pour wet ingredient into the large dry ingredients mixing bowl and mix
7. Transfer batter into lightly greased mini loaf pans, bake until testing toothpick inserted into the middle comes out clean, about 30 minutes.

Allow to completely cool down for about 30 minutes before slicing—very important! Enjoy!


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Gluten-free Sweet Potato Banana Muffins

Hey everyone! If you read Agatha’s last post with ideas for on the go snacks, you’ll love this gluten-free recipe she’s sharing today. It’s healthy, yummy and kids of all ages will ​devour it!

Gluten-free Sweet Potato Banana Muffins

This is our all time favorite wholesome on the go snack that has grown with our kids throughout the years. Even at 10 and 17, they still enjoy it today.

Gluten​-f​ree Sweet Potato Banana Muffins

1 cup mashed cooked sweet potato
1 cup mashed banana (2 ripe bananas)
½ cup oat flour
1 tablespoon hemp seeds
¼ teaspoon cinnamon
4 eggs
1 teaspoon vanilla
¼ almond butter
½ teaspoon cinnamon

1. Mix mashed banana and sweet potato in a bowl and set aside.
2. In a mixing bowl, whisk egg; add almond butter and mix well; add cinnamon, mix.
3. Add the banana sweet potato mixture into the mixing bowl and mix.
4. Fold in oat flour and hemp seeds until well incorporated.
5. Grease mini muffin pan (toddler friendly size) using a tablespoon spoon batter in and bake at 350 degrees for 25 minutes or until toothpick comes out dry.