Paleo-friendly zucchini brownies with chocolate frosting

Three posts today to make up for being behind on blogging! Now that I’ve justified my inability refusal to get rid of my sweet tooth, it’s time to share my latest paleo baking experiment!  Paleo-friendly, rather, since it uses plenty of my beloved coconut palm sugar! These were rich, moist, non-cakey, dark chocolatey brownies that taste like brownies. The frosting may need a little work.


Paleo-friendly Zucchini Brownies
Adapted from this recipe

– 1/4 cup walnut oil
– 3/4 cup coconut palm sugar
– 1 tsp vanilla extract
– 1/2 cup almond flour
– 1/2 cup coconut flour
– 1/4 cup unsweetened cocoa powder
– 3/4 tsp baking soda
– 1/4 tsp salt
– 1 cup shredded zucchini
– 1/4 cup chopped walnuts

1. Preheat oven to 350 degrees F. Line a 8×8 baking pan with foil and lightly grease with a little walnut oil. (You could grease and flour the pan, but it’s so much easier to lift the foil out of the pan and not worry about sticking.)
2. In a large bowl, mix together the oil, sugar, and vanilla until well blended. Combine the flours, cocoa, baking soda, and salt then stir into the mixture. Fold in the zucchini and walnuts. This will not look like a batter, it’ll be dry and crumbly since the moisture from the zucchini comes out during baking.
3. Spread evenly into the baking pan, pressing down and compacting with the back of a spoon.
4. Bake for 25-30min in preheated oven. Remove from pan and let cool completely.

Paleo-friendly Chocolate Frosting (Work in progress)
This is a little grainy since the coconut palm sugar doesn’t dissolve as readily as white sugar, but it’s not that noticeable. Maybe I can melt it in the oil and then wait for it to cool back into a frosting consistency? I only made a small amount as an experiment and it’s ok the way it is, but I want to continue perfecting it in the future. The coconut oil is a spreadable solid at room temperature, but has a very low melting point, so make sure the brownies are completely cooled (or better yet, chilled) before spreading. Note: The following doesn’t make enough to cover the entire 8×8 brownie.

– 1/4 cup (4 parts) virgin coconut oil (Coconut butter might be better, but would have a stronger coconut flavor. The oil lends just a slight hint of coconut.)
– 2 Tbsp (2 parts) coconut palm sugar
– 1 Tbsp (1 part) cocoa powder
– 1/4 tsp vanilla extract

Blend together and spread over cool brownies.


3 Comments to “Paleo-friendly zucchini brownies with chocolate frosting”

  1. I’m doing a Whole30, so I can’t test it, but I think that if you put the coconut sugar in the blender, the frosting would be less grainy. I’ve seen recipes that call for blending sucanat to the consistency of confectioners’ sugar, and I’m assuming coconut sugar would behave roughly the same way.

    • So I would just blend the coconut sugar into a powder before adding it to the coconut oil/butter? I don’t know if my blender is good enough to do that! I might try it with the food processor. Thanks for the tip!

  2. They look like they turned out great! I need to get some of that palm sugar. So, here is my thought on the frosting, how about using chopped dark chocolate and melted honey plus about a teaspoon of melted coconut oil – or you could totally make a ganache using heated coconut milk instead of cream. Honey and chocolate are really good together too though. I may have to play with this for those almond butter brownies and frost them up. You may very well see them at the tunnel or Friday!

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