Date-Sweetened Zucchini Brownies with Chocolate-Peanut Butter Frosting

Date-Sweetened Zucchini Brownies with Chocolate-Peanut Butter Frosting might be just the American recipe you are searching for. This dairy free recipe serves 16 and costs 33 cents per serving. One portion of this dish contains around 2g of protein, 4g of fat, and a total of 105 calories. This recipe from blog.fatfreevegan.com has 132 fans. A mixture of almond milk, vanillan extract, baking soda, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a hor d'oeuvre. From preparation to the plate, this recipe takes roughly 55 minutes. All things considered, we decided this recipe deserves a spoonacular score of 42%. This score is solid. If you like this recipe, take a look at these similar recipes: Chocolate Peanut Butter Balls (Date-Sweetened!), Chocolate Peanut Butter Pumpkins (Vegan & Date-Sweetened), and Banana Walnut Cake with Date Sweetened Chocolate Frosting.

Servings: 16

Preparation duration: 30 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Instructions Place the dates in a small bowl and pour the hot water over them. Allow to soak until the dates are soft, about 1/2 hour. Preheat oven to 350 F. Prepare an 8×8-inch baking dish by lining it with parchment paper or oiling lightly. Put the dates and the soaking water in the blender with the applesauce and vanilla. Blend at high speed until completely smooth. Set aside. Combine the flour, cocoa, sugar or substitute, baking soda, and salt. Stir in the zucchini and walnuts, if using. Add the blended date mixture and stir until all the flour is moistened. The batter will be thick. Spoon it into the prepared pan and smooth over the top. Bake for about 25 minutes, or until brownies are no longer liquid in the middle and edges are firm but not drying out. Allow to cool. You can eat them plain or add the Chocolate-Peanut Butter Frosting: Combine the chocolate chips, non-dairy milk, and nut butter in a small microwaveable bowl or the top of a double boiler. If microwaving, cook on high for 30 seconds, stir, and repeat microwaving and stirring for 10-second intervals, until frosting is smooth. In double boiler, cook and stir until chocolate is melted and mixture is smooth. Frost brownies immediately. Allow to stand about 20 minutes to firm up. Enjoy!

 

Step by step:

1. Place the dates in a small bowl and pour the hot water over them. Allow to soak until the dates are soft, about 1/2 hour. Preheat oven to 350 F. Prepare an 8×8-inch baking dish by lining it with parchment paper or oiling lightly.

2. Put the dates and the soaking water in the blender with the applesauce and vanilla. Blend at high speed until completely smooth. Set aside.

3. Combine the flour, cocoa, sugar or substitute, baking soda, and salt. Stir in the zucchini and walnuts, if using.

4. Add the blended date mixture and stir until all the flour is moistened. The batter will be thick. Spoon it into the prepared pan and smooth over the top.

Bake for about 25 minutes, or until brownies are no longer liquid in the middle and edges are firm but not drying out. Allow to cool. You can eat them plain or add the Chocolate-Peanut Butter Frosting

1. Combine the chocolate chips, non-dairy milk, and nut butter in a small microwaveable bowl or the top of a double boiler. If microwaving, cook on high for 30 seconds, stir, and repeat microwaving and stirring for 10-second intervals, until frosting is smooth. In double boiler, cook and stir until chocolate is melted and mixture is smooth. Frost brownies immediately. Allow to stand about 20 minutes to firm up. Enjoy!

Nutrition Information:

covered percent of daily need