Monday, August 22, 2011

Zucchini Brownie Cakes With Peanut Butter Frosting


Dumbledore is dead. And my husband is devastated. Saturday night has become watch-the-next-movie-in-the-Harry-Potter-series night. (Technically, we started this project way back in 2009, but it quickly derailed when our second daughter was born.) So we picked up a few Saturdays ago and refreshed with Harry Potter and the Order of the Phoenix. And just this past Saturday, we just finished Harry Potter and the Half-Blood Prince, which happens to be my favorite so far.

My husband, however, remains very disturbed by our most recent Harry Potter installment -- Harry Potter growing up, drinking butterbeers, having girlfriends. And it really put him over the edge when Dumbledore plunged to his death. I gently tried lightening the blow by reasoning that it wouldn't be a good story without the death of a well-liked character. He agreed, but pressed on with sweet hope, "Maybe it's a ploy."

What does this have to do with zucchini brownie cakes with peanut butter frosting? Absolutely nothing. Other than the fact that we each ate one right after watching this movie because we needed comfort food to help us grapple with Dumbledore's sudden death. Seriously, I wanted nothing more than to sink my teeth into a dense and chocolatey brownie.


It's been over 9 months since I have eaten a brownie and I have zucchini coming out of my ears. So I hunkered down substituting ingredients and came up with this gluten-free, dairy-free, soy-free and sugar-free decadent treat we can all enjoy. I baked them in cups (hence brownie-cups) and topped them with this rich and smooth peanut butter frosting.

And I'm not lying: If chocolate is your thing, this is your brownie-cake. This is not cake-like at all and instead is thick and fudgy and desperately begs for a glass of milk while you're eating it.

Chocolate Zucchini Brownie-Cakes with Peanut Butter Frosting






Makes 10 Brownie-Cakes

Ingredients:

For the brownie-cakes:

1 cup almond flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2 extra large eggs
1/4 cup coconut palm sugar
1/4 cup agave nectar
1 teaspoon vanilla
1/4 cup coconut oil, melted
5 ounces unsweetened chocolate, melted
1 cup shredded and squeezed dry zucchini

For the frosting:

1 cup natural peanut butter
1/2 teaspoon salt (if your peanut butter is not salted)
2 tablespoons agave nectar
1 tablespoon coconut palm sugar
1/2 teaspoon vanilla
Chopped peanuts (optional)

Directions:

Preheat oven to 350 degrees. Line a cupcake pan with liners. Set aside.

In a small bowl, mix together almond flour, salt and baking power. Set aside. In a large bowl, whisk the egg, agave nectar, coconut palm sugar and vanilla together. Add the melted chocolate and melted coconut oil (you can melt together using a double-boiler) and mix to combine. Add the almond flour mixture and combine. Fold in the zucchini.

Fill cupcakes up to the top with batter.


Place in the preheated oven for 20 - 23 minutes or until a toothpick in the center comes out with a few moist crumbs attached. Cool completely on wire racks before frosting.

To make the frosting, add all of the ingredients, except for the chopped peanuts in a bowl and mix with a handheld mixer.


Frost brownie-cakes and top with chopped nuts if you want.


I kept these in the refrigerator as I do with all almond flour baked goods and they held up wonderfully. I even transported some over to my mom's house and they were kept out of the fridge for the majority of the day and they held up awesome.


Too bad we can't say the same thing for old Dumbledore.





Nutrition Information Per Brownie-Cake (No Frosting)Calories 240; Total Fat 20g; Total Carb 18g; Fiber 4g; Sugars 10g; Protein 6g

Nutrition Information Per Brownie-Cake With FrostingCalories 370; Total Fat 31g; Total Carb 24g; Fiber 6g; Sugars 12g; Protein 12g

*Nutrition information has been calculated using an online recipe calculator tool.
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4 comments:

  1. These looks so good, my mouth is actually watering. LOL!

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  2. I was sooooo sad when Dumbledore died too...and these look amazing!

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  3. Great recipe. Looks delish!

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  4. These look absolute delicious!!! Thanks for sharing :)

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