Ingredients
Scale
- 1/2 cup (113 grams) plant-based butter, softened (1 stick equals 8 tablespoons)
- 3 cups (345 grams) of organic confectioner’s sugar
- 2 to 4 tablespoons non-dairy milk
- 1/2 teaspoon peppermint essence
- 2 to 4 drops green food coloring
- 2 tablespoons mini semi-sweet chocolate chips
- 1/2 cup (109 grams) olive oil
- 1 1/2 cups (300 grams) granulated or coconut sugar
- 2 teaspoons vanilla essence
- 1/2 cup (50 grams) cocoa powder, unsweetened
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 cups (240 grams) all-purpose flour (or gluten-free)
- 2 cups (350 grams) grated zucchini (approximately 2 small zucchinis)
- 1/2 cup (80 grams) mini semi-sweet chocolate chips
Instructions
- Prepare the Baking Pan and Zucchini: Preheat your oven to 350°F (180°C) and position the oven racks so one is in the center. Spray the bottom and sides of a 9 x 13-inch baking pan with cooking spray and dust it evenly with flour. Set the pan aside. Rinse and lightly scrape the skins off the zucchini. Chop into chunks and use a mini chopper or food processor to finely mince the zucchini. Measure 2 cups packed, place into a small bowl, and set aside.
- Make the Brownie Batter: In a large mixing bowl, utilize a large wooden spoon to blend together the oil, sugar, vanilla extract, cocoa powder, baking soda, salt, and cinnamon. The mixture will be wet and lumpy. Add in the flour and continue to blend until the mixture darkens and the dry ingredients are fully absorbed. Fold in the zucchini and mix thoroughly. Although the mixture might seem dry initially, let it rest for 5 minutes. Stir again to achieve a moist and thick batter, scraping the bottom and sides of the bowl with a spatula. Next, fold in the mini chocolate chips until well combined.
- Bake the Brownies: Pour the thick brownie batter into the prepared pan, using the back of a spatula to spread it evenly. Bake the batter for 24 to 26 minutes. The brownies are done when they spring back when lightly touched in the center or when a toothpick inserted in the center comes out clean. Remove from the oven and allow cooling completely on your counter or a wire rack before frosting and cutting.
- Prepare the Frosting: In a deep bowl, beat the vegan butter until creamy and light. Add the peppermint extract and beat until mixed. Gradually add the powdered sugar, continuing to blend until the frosting is well combined and fluffy, scraping down the bowl’s sides as necessary. Slowly add the dairy-free milk, blending at low speed to reach the desired consistency. Adjust with more powdered sugar or milk if required. Mix in the green food coloring until smooth. Taste and add more peppermint extract if preferred, increasing by only 1/8 teaspoon at a time.
- Final Touches and Serve: Fold in the mini chocolate chips into the frosting, reserving about 1/2 tablespoon for sprinkling on top. Spread the frosting evenly over the cooled brownies with the back of a spatula. Sprinkle the reserved mini chocolate chips over top. The brownies can be served immediately or chilled in the refrigerator for 15 to 30 minutes for easier cutting. You can prepare the frosting in advance and store it in the refrigerator for up to 3 days or freeze it for up to 1 week.
- Prep Time: 20 minutes
- Cook Time: 26 minutes
Nutrition
- Serving Size: 12 servings
- Calories: 350 kcal per serving