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–+ servings

Fudgy Zucchini Brownies with Matcha Frosting (Vegan + GF )

Petranka
This recipe for zucchini brownies is vegan, gluten-free and SO easy to make! Each brownie is topped with a cashew matcha frosting that's creamy and packed with flavor!
5 from 1 vote
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Prep Time 2 hours 15 minutes
Cook Time 35 minutes
Total Time 2 hours 50 minutes
Course Dessert
Cuisine Gluten-free, Vegan
Servings 8
Calories 456 kcal

Equipment

  • Oven
  • Baking pan
  • Blender or a food processor

Ingredients
  

For the brownie

  • 1 cup shredded zucchini, measured after squeezing the water (~ 1 big zucchinni)
  • ½ cup coconut sugar (or any sugar you have)
  • 1 batch flax egg*
  • ½ cup tahini
  • ½ cup cacao powder
  • 1 tablespoon coconut flour
  • 4 tablespoon melted coconut oil
  • 1 teaspoon baking powder
  • ½ teaspoon salt

For the matcha frosting

  • 1 ½ cup cashews, soaked for 2 hours in hot water or cold water overnight
  • 1 teaspoon matcha powder
  • ½ cup plant milk
  • ¼ cup melted coconut oil
  • 2 Tbsp honey or maple syrup
  • 2 tablespoon lemon juice

Instructions
 

  • Pre-heat oven to 180C (356F), and lay a piece of parchment paper on a baking dish.
  • Start by shredding a big zucchini and wrapping it in a clean towel. Use your hands to squeeze out as much water as you can. Then measure out 1 cup.
  • To a medium mixing bowl, combine all dry ingredients- coconut sugar, coconut flour, salt, baking powder, and cacao powder.
  • Add wet ingredients - coconut oil, zucchini, flax eggs, and tahini. Gently mix until well combined. Pour the mixture into the baking dish. Use a spatula to smooth it out and bake for about 30-35 minutes.
  • To prepare the matcha frosting, add all of the ingredients into a food processor or a blender and blend until smooth. If needed, taste and adjust the flavor- maybe adding more honey/ maple syrup for more sweetness.
  • Refrigerate the frosting for 30 minutes to 1 hour before serving.
  • Slice the brownie into square pieces and top each with 1-2 tablespoon of matcha frosting. Save brownies and frosting in separate containers in the fridge for up to 4 days.

Notes

To prepare a flax egg, mix 1 tablespoon of flax meal with 2 tablespoon water. Let sit for at least 5 minutes before using.
 
Recipe adapted from Ambitious Kitchen.
 
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition

Calories: 456kcal
Keyword brownie, brownie recipe, brownie with zucchini, zucchini brownie, zucchini brownie recipe
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