I like brownies … and cake … and definitely brownie cake. Okay, I like anything with chocolate, especially if it’s healthy and doesn’t taste like it. When I first made this recipe I had my sights set on a gooey brownie, but the final product was definitely part brownie and part cake. I tried to think of a name for it: brake (brownie + cake), caknies (cake + brownie), or maybe a crownie?
I finally settled on “brownie cake” because a lame name doesn’t do this dessert justice. This recipe has icing like birthday cake and two cups of zucchini that you can’t even taste. I suppose since we’re friends, I need to share this recipe with you so we can settle the myth that healthy foods taste like cardboard once and for all, and you can get rid of all that zucchini you have no idea what to do with.
Before I do, there are a few things you should know:
- First, most brownie (or cake) recipes call for a ton of sugar. Mine don’t. I use just enough sweet to cover the bitterness of the cacao because there’s chocolate icing on top and some vegan chocolate chips thrown in there too.
- Second, I used an egg. If you don’t they’ll be more fudgy and you might like that, but this is called brownie cake for a reason.
- Finally, for the icing I used raw coconut oil because it’s uber good for you. If you don’t like the taste of coconut, use refined coconut oil (which doesn’t have the strong flavor) or butter.Â
If you want a brownie cake with soft/warm icing, leave these at room temperature. If you want something with firm icing that you can grab and go (into another room to binge on in secret), place them in the fridge for 30 minutes. If you don’t want anyone to touch your brownies so that you can have the entire pan for yourself, make sure you let everyone know that it contains lots and lots of zucchini.Â
PrintTriple Chocolate Zucchini Brownie Cake
Gluten, grain, brown/white sugar, and dairy free.
- Yield: 12 1x
Ingredients
- Brownies
- 1.5 cups almond flour
- 1/2 cup of arrowroot starch
- 1/2 cup cacao powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon of salt
- 1/2 cup olive oil
- 1 egg
- 3/4 cup coconut sugar
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini
- 1/3 cup of vegan chocolate chips
- Icing
- 3 tablespoons cacao powder
- 1/3 cup softened raw coconut oil
- 1/2 cup of arrowroot starch
- 1/2 cup of raw agave
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F and coat a 9×13″ baking pan with cooking spray or coconut oil. Set aside.
- In a medium mixing bowl, whisk all of the dry ingredients.
- Add all of the wet ingredients to the bowl and combine. Don’t over mix.
- Add chocolate chips, if desired and pour into your pan.
- Bake 25-30 minutes until the brownies spring back when touched.
- To make the icing: Whisk all of your icing ingredients together. Spread over cooled brownies, and cut into squares. If you want them to be “set” like a brownie, you can place the pan in the fridge for 30 minutes. If you want warm, ooey-gooey cake, slice it and eat it!
Hi,
I tried this recipe at home yesterday, and it turned out to be really delicious..
Thank you so much for such a yummy recipe. gonna save this and will share with others. keep sharing 🙂
You’re welcome!
What if I’m allergic to almonds? Ideas?
My son is allergic to almonds. I’m also wishing for a reply…
I would try cashew flour or a combination (1/2 and 1/2 of brown rice and arrowroot). I haven’t tried coconut flour but that’s an option also.
We have made this many times and it is a TOTAL hit… My son and I are grain free… And we love it…and hubby even loves it… Thank you!!!
What would be good in place of the agave? Maple sugar? Would it change the taste to much? or honey?
question, for the icing, what if you don’t want to use agave? what are some alternatives? Also, the zucchini should be strained, correct?
I didn’t strain it but if its watery you could. Maple syrup might be good.
Agave syrup has more fructose in it than high fructose corn syrup.
I don’t subscribe to the agave hate. 🙂 RAW agave is not even on the same level as high fructose corn syrup.
Yay and hurrah…spread the truth..I like agave too. I’m gluten free also and will be trying this brownie cake..!
Thanks Margaret! Let me know how you like it. <3
Trying to refer back to an article you posted 7-7-2014. It was there on May 24, 2017, when I added it to my Dissertation entitled “TO VACCINATE, OR NOT TO VACCINATE? THAT IS THE QUESTION. HOW TO EFFECTIVELY SURVIVE EITHER CHOICE IS THE ANSWER.” Can you please help me to find it again. This is the original link:
https://www.livingwhole.org/god-does-not-support-vaccines/
I made these last night and my God they were great thank you for the recipe do you have any that is not with chocolate my wife can’t eat chocolate.
YUM! Bare with me. I’ve seen you mention “raw coconut oil” a few times. And I found your suggested link in one of your posts, but I didn’t even see “raw” on the label. We have Dr Bronners Organic Virgin Coconut Oil, is that raw? Or what about Trader Joe’s Organic Virgin Coconut Oil? Help me understand this!
Good question.
Organic, extra virgin or virgin, and cold-pressed (or centrifuge extracted) coconut oil is considered “raw.” 😉 I use Kevala “RAW” coconut oil a lot, but it’s more expensive than the one I linked – which is also cold-pressed but simply doesn’t say “raw” on the label. If your coconut oil is refined, expeller pressed, or simply says “organic,” then it probably isn’t raw. A lot of people still use it though when cooking at higher temps. *This recipe will turn out well with just about any coconut oil you use. 😉