5 totally delicious zucchini desserts

When people think of dessert, they think of sumptuous cakes and cookies, sinking their teeth into something habitual and deliciously sweet. The last thing they imagine is zucchini, would-be cucumbers always last eaten on veggie trays, which is a shame because they’re nutrient-dense, high in antioxidants, can improve heart health, and can result the most delicious desserts. These are 5 desserts with zucchini that you cannot miss.

Although the following zucchini dessert recipes are healthy, you can always have your even healthier option. Try to use good quality ingredients that are organic and if they are products of animal origin, opt for those that are free grazing, as in the case of butter, which you can also use in that case its clarified option which is ghee.

With regard to flours, also use flours of organic origin and if you do not tolerate wheat, there are gluten-free options that you can freely use in these recipes.

5 completely delicious zucchini dessert recipes

With these delicious zucchini dessert recipes , you can have both senses of eating. You could have your veggies, and you can have your dessert and eat it too, literally, without any guilt. Best of all, your kids and picky adults will never know they’re eating vegetables.

Zucchini brownies

Ingredients:

• 1 cup butter (you can use ghee or coconut butter too)
• 1 cup coconut sugar
• 2 large organic eggs at room temperature, ( egg substitute for vegan option)
• 1/2 cup natural yogurt (coconut or cashew yogurt as substitutes)
• 1 teaspoon vanilla extract
• 2 ½ cups all-purpose flour (gluten-free or gluten-free – store bought or see recipe )
• 1/4 cup cocoa powder
• 1 teaspoon of baking soda
• 1/2 teaspoon salt
• 2 cups of zucchini grated

For the frosting:

• 2/3 cup 72% dark chocolate chips
• 1/2 cup of natural peanut or almond butter

Addresses:

1. In a large bowl, beat the butter and coconut sugar until light and fluffy.
2. Add the eggs, one at a time, beating well after each.
3. Add the yogurt and vanilla. Combine the flour, cocoa powder, baking soda, and salt.
4. Gradually add the flour mixture to the cream mixture. Add the zucchini.
5. Pour into a greased baking dish that is approximately 13 x 9 inches (33 x 23 centimeters), or it can be another similar size square.
6. Bake at 350 ° F (180 ° C) for 35–40 minutes or until toothpick inserted in center comes out clean.
7. For the frosting, combine the chocolate chips and peanut butter in a small saucepan.
8. Stir over low heat until smooth. Spread over the warm brownies.
9. Let cool on a rack. Cut into squares.

Zucchini cupcakes

Ingredients:

• 3 large organic eggs at room temperature
• 1 cup coconut sugar
• 1/2 cup coconut oil, melted
• 1/2 cup of orange juice
• 1 teaspoon of almond extract
• 2 ½ cups all-purpose flour (gluten-free or gluten-free)
• 2 teaspoons ground cinnamon
• 2 teaspoons of baking powder
• 1 teaspoon of baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cloves
• 1 ½ cups of zucchini grated

For the frosting:

• 2 cups coconut cream (scoop out the heavy coconut cream from the top of the can)
• 1/2 cup tapioca starch
• 1 tablespoon of stevia powder
• A pinch of vanilla powder

Note: Make sure the stevia powder has a 1: 1 sweetness to table sugar, as pure stevia powder is extremely sweet.

Addresses:

1. Preheat the oven to 180 ° C (350 ° F)
2. Beat the first five ingredients.
3. Combine dry ingredients; gradually add the egg to the mixture and mix well.
4. Add the zucchini.
5. Fill the paper lined muffin tins two-thirds full.
6. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
7. Chill 10 minutes, then remove the muffins and place on a wire rack.

For the frosting:

1. In a large bowl, combine room temperature coconut cream, vanilla powder, and stevia.
2. Use a hand mixer to beat on medium speed until well combined.
3. Gradually add the tapioca starch until the desired thickness is reached and the frosting is smooth.
4. Pour the frosting into an airtight container or bowl and refrigerate until ready to use.

Lemon and zucchini drops

Ingredients:

• 1/2 cup of butter
• 1 cup coconut sugar
• 1 large organic egg at room temperature
• 1 cup finely grated zucchini
• 1 teaspoon lemon zest
• 2 cups gluten-free all-purpose flour

Note: all-purpose flour also works if gluten is not a problem

• 1 teaspoon of baking soda
• 1 teaspoon aluminum-free yeast
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup raisins
• 1/2 cup of chopped walnuts

For the lemon glaze:

• 2 cups of coconut sugar
• 4 tablespoons tapioca flour
• 2 to 3 tablespoons lemon juice

Addresses:

1. In a large bowl, beat the butter and coconut sugar until light and fluffy.
2. Beat the egg, zucchini and lemon zest.
3. Combine gluten-free flour, baking soda, baking powder, cinnamon, and salt; gradually add to the cream mixture and mix well.
4. Add raisins and walnuts.
5. Spoon mixture 3 inches apart on lightly greased baking sheets.
6. Bake at 180 ° C for 8-10 minutes or until lightly golden.
7. Remove to racks to cool.
8. For the frosting, mix the coconut sugar and tapioca flour for one minute or until they resemble powdered sugar.
9. Add enough lemon juice to create a thin spread consistency.
10. Spread or drizzle the frosting over the cooled cookies.

Cranberry Zucchini Squares

Ingredients:

• 2 cups zucchini grated (do not pack)
• 1/2 cup buttermilk (or see dairy-free, homemade option below) *
• 1 tablespoon lemon zest
• 3 tablespoons lemon juice
• 1 cup of butter
• 2 cups of coconut sugar
• 2 large organic eggs at room temperature
• 3 1/4 cups + 2 tablespoons all-purpose flour (with or without gluten)
• 1 teaspoon of baking soda
• 1/2 teaspoon salt
• 2 cups fresh or frozen blueberries **

For the frosting:

• 2 cups of coconut sugar
• 4 tablespoons tapioca flour
• 1/4 cup buttermilk
• 1 tablespoon lemon zest
• 2 teaspoons lemon juice
• 1/8 teaspoon of salt

Addresses:

1. Preheat the oven to 180 ° C. Grease a square baking pan that is approximately 10 x 10 x 2 centimeters. (the size may vary a little).
2. In small bowl, combine zucchini, buttermilk, lemon zest, and lemon juice; toss to combine.
3. In a large bowl, beat the butter and coconut sugar until light and fluffy.
4. Put the eggs in the mixture one at a time.
5. In another bowl, whisk in 3¼ cups of the flour, baking soda, and salt.
6. Slowly add the flour mixture, add to the cream mixture, alternating with the zucchini mixture, and mix well.
7. Mix the blueberries with the remaining flour and integrate them into the dough.
8. Transfer batter to prepared skillet, spreading evenly (skillet will be full).
9. Bake 30 to 35 minutes, or until cake is lightly golden brown and toothpick inserted in center comes out clean.
10. Cool completely in pan on wire rack.

For the frosting

1. Mix the coconut sugar and tapioca flour for 1 minute or until they resemble powdered sugar.
2. Stir with the rest of the ingredients until smooth.
3. Spread the frosting over the top of the cake.
4. Let stand until glaze is set and cut into squares.

* Make your own buttermilk by mixing 1 tablespoon of lemon juice or vinegar in 1 cup of milk or dairy-free milk of your choice. Allow it to sit for 5-10 minutes or until set.

** For frozen blueberries, do not allow them to thaw; otherwise they will discolor the dough.

Chocolate Zucchini Cake with Coconut Frosting

Ingredients:

• 1/2 cup of butter
• 1/2 cup coconut oil, melted
• 1 ½ cups coconut sugar
• 2 large organic eggs at room temperature
• 1 teaspoon vanilla extract
• 2½ cups flour (with or without gluten)
• 1/4 cup cocoa powder
• 1 teaspoon of baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 cup buttermilk
• 2 cups of zucchini grated

For the frosting:

• 1 cup of grated coconut
• 6 tablespoons of butter
• 2/3 cup coconut sugar
• 1/2 cup of chopped walnuts
• 1/4 cup whole milk, or your favorite dairy-free alternative

Addresses:

1. In a large bowl, beat the butter, oil, and coconut sugar until smooth.
2. Add the eggs, one at a time, beating well after each addition.
3. Add the vanilla. Combine gluten-free flour, cocoa powder, baking soda, baking powder, cinnamon, and cloves; Gradually add to batter alternately with buttermilk, beating well after each addition.
4. Add the zucchini.
5. Pour the dough into a greased 12-by-8-inch baking dish.
6. Bake at 180 ° C for 45–50 minutes or until toothpick inserted in center comes out clean.
7. Let cool on a wire rack for 10 minutes.

For the frosting

1. Combine the frosting ingredients in a small bowl and spread over the warm cake.
2. Grill the cake 4 to 6 inches away from the heat for 2–3 minutes or until the top is golden brown. Cool completely.