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Zucchini brownies with fluffy frosting
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Decadent zucchini brownies with rich chocolate and creamy avocado frosting.
Ingredients:
  • 3 eggs
  • 84.98 gm milk
  • 150g dark chocolate, chopped
  • 250.00 ml pitted prunes, chopped
  • 65.00 gm cocoa powder
  • 2 small zucchini, grated
  • 187.50 ml wholemeal plain flour
  • 187.50 ml plain flour
  • 53.75 gm caster sugar
  • 170.63 gm light-flavoured extra virgin olive oil
  • 26.10 gm vanilla extract
  • 1 ripe avocado
Instructions:
  • Preheat your oven to 170C/150C fan-forced. Grease a 20cm square cake pan. Line the pan with baking paper, ensuring it extends 2cm above the edges on all sides.
  • In a small saucepan over low heat, combine chocolate, 3/4 cup prunes, and 1/3 cup water. Stir and cook for 4 to 5 minutes until the chocolate is melted. Let it cool for 5 minutes before using.
  • Prepare the cocoa powder by setting aside 1 tablespoon. Remove any excess moisture from the zucchini. In a bowl, combine the zucchini, flours, sugar, and the remaining cocoa powder. In a separate jug, whisk together eggs, milk, oil, and 1 tablespoon of vanilla. Pour this mixture into the zucchini bowl along with the melted chocolate. Stir thoroughly until well combined.
  • Spread the mixture evenly in the prepared pan. Bake for 20-25 minutes until the brownie is just firm to the touch and a skewer inserted in the center comes out with moist crumbs. Allow the brownie to cool completely in the pan.
  • In a small saucepan over medium heat, combine the rest of the prunes with ¼ cup of water. Bring to a boil, then simmer on low for 3 to 4 minutes until prunes are softened. Allow to cool completely.
  • Combine avocado and prune mixture in a small food processor with the rest of the vanilla and saved cocoa. Process until smooth and creamy, scraping down the sides as needed. Remove the brownie from the pan, spread frosting over it, cut into 16 squares, and serve.

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