Zucchini Blender Brownies!

Because why not? And these ones are actually on the healthier side and they will fill you up and keep you satisfied for a while. These are naturally gluten free, but I also have a vegan option at the bottom as well. The Vegan option is a little finicky and may require adjustments, but it does work!

I would say the frosting is optional, but it really elevates these brownies to the zillionth degree, so for me it is never optional. It only has 2 ingredients too, and they’re also *sorta* good for you, so you might as well.

Plus, the frosting is good for your soul. And your happiness. And endorphins. So it’s good for you. Bam. Welcome to my thought process.

These recipes below is a cake recipe I adapted from Arman Lew of The Big Mans World. I wanted to put them here for my archives. Also because his site has a lot of advertss (not knocking, folks gotta live!), but I wanted the recipe with not so many ads. I also drastically changed the vegan recipe and wanted a spot for that as well!


  • 1/4 cup coconut flour
  • 1/4 cup cocoa powder
  • 1/2 cup sugar
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 med zucchini, shredded
  • 3 large eggs
  • 3 tbsp coconut oil, melted
  • 1 tbsp orange zest*
  • 3 tbsp hot water



  1. Preheat the oven to 350. Grease an 8X8 Brownie pan.
  2. Throw all of your wet ingredients into a blender or food processor and blend until smooth. You can also mix them, but blending makes it a little more homogenous.
  3. Sift your dry ingredients.
  4. Either, pour wet into dry, or add the dry to the blender or food processor and blend, on low/med, until homogenous. I have had success with both methods! 
  5. Pour the batter in the greased pan and bake for 25-30 minutes, or until a skewer comes out clean from the center. Allow the cake to cool in the pan for 5 minutes, before transferring to a wire rack to cool completely or chill in the fridge.
  6. Once the chocolate zucchini cake has cooled, frost with the not-so-optional frosting below. 

Not-so-optional frosting.


  • 1+1/2C chocolate chips of choice
  • 3/4C child coconut cream*

*if you don’t have coconut cream, stick a can of open coconut milk in your fridge and scoop out only the super white creamy part that comes to the top. Try not to eat it straight like that like me because you do need it for the frosting!


  1. Melt the above 2 ingredients together until they’ve all melted together. You can either spread when this is warm, or when it is a little hotter/more pourable. I like to pour it because it/s easier and I like the thick chocolate coating it makes once it cools!

Vegan Brownies: These measurements/ingredients are going to seem a little weird, and may require additional finagling, but this is what worked for me after several tries. The key is that you want the batter to be on the thicker side, so start with less liquids and add as you mix if the batter is too thick.

It’s also important in this case to really blend these ingredients well… I don’t like when the chia egg is all textural and the blending helps incorporate it into the batter.


  • 1/2 cup coconut flour
  • 1/3 cup cocoa powder
  • 1 C sugar
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1.5 med zucchini, shredded
  • 6 tbsp chia seeds
  • 15 tbsp water
  • 2tbsp coconut oil, melted
  • 4 tbsp applesauce
  • 1 tbsp orange zest*
  • 3 tbsp hot water**

**add water as necessary


  1. Preheat oven to 350 and grease an 8X8 baking dish
  2. Blend all of your wet ingredients in a blender until homogenous.
  3. Sift your dry ingredients together and either add to the blender, or pour your wet into dry and mix well. Batter should be relatively thick. Start with less liquid and add as you need so that the mixture is still mixable.
  4. Pour into your baking dish.
  5. Bake at 350 for 45 minutes or until toothpick inserted in the center comes out clean.

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