top of page

Zucchini Brownies with Fluffy Frosting


150g dark chocolate, chopped

1 cup pitted prunes, chopped

1/2 cup cocoa powder

2 small zucchini, grated

3/4 cup wholemeal plain flour

3/4 cup plain flour

1/4 cup caster sugar

3 eggs

1/3 cup milk

3/4 cup light-flavoured extra virgin olive oil

1 1/2 tablespoons vanilla extract

1 ripe avocado


Preheat oven to 170C/150C fan-forced. Grease a 20cm (base) square cake pan. Line base and sides with baking paper, extending paper 2cm above edges of pan on all sides.

Place chocolate, 3/4 cup prunes and 1/3 cup water in a small saucepan over low heat. Cook, stirring, for 4 to 5 minutes or until chocolate is melted. Cool for 5 minutes.

Set aside 1 tablespoon cocoa powder. Squeeze any excess moisture from zucchini. Place zucchini, flours, sugar and remaining cocoa in a bowl. Stir to combine. Whisk eggs, milk, oil and 1 tablespoon vanilla in a jug. Add to zucchini mixture with melted chocolate mixture. Stir well to combine.

Spread mixture into prepared pan. Bake for 20 to 25 minutes or until just firm to touch and a skewer inserted into the centre of brownie comes out with moist crumbs clinging. Cool brownie completely in pan.

Meanwhile, place remaining prunes and ¼ cup water in a small saucepan over medium heat. Bring to the boil. Reduce heat to low. Simmer for 3 to 4 minutes or until prunes have softened. Cool completely.

Place avocado and prune mixture in a small food processor. Add remaining vanilla and reserved cocoa. Process, scraping down sides, until smooth and creamy. Remove brownie from pan. Spread with frosting. Cut brownie into 16 squares. Serve.

bottom of page