A delicious, moist and rich tasting chocolate brownie using dairy free Greek yogurt and zucchini in it’s base! It’s vegan, gluten free, refined sugar free and has a high protein option- The perfect everyday snack or healthy dessert!
“I’d totally make it if it was dairy free”
“I’d totally make it if it was vegan”
“I’d totally make it if I can add protein powder!”
“I’d totally make it. Just kidding you can make it!”
Ignore the last line. That was once again my sister showcasing her attempt at being funny. Funny but realistic- Setting foot in the kitchen to bake would be a miracle. I mean, she is the same person who ate KFC chips as her first meal during her “Paleo challenge.”
I know I sound like a broken record, but one of the perks in being in America is the access to a myriad of products or food alternatives for those with dietary restrictions. A big one here is dairy free yogurts, cheeses and other related products.
It’s not to say Australia doesn’t have dairy free products, it’s just it takes sleuthing and a very hefty wallet to be able to accomodate this.
I’m not going to lie- Since being here, I’ve kind of gone overboard with trying it all. I’ve been obsessed with So Delicious and their extensive range. For those who follow me on Instagram know that I’ve been indulging in their frozen desserts (the coconut milk mint chip is ridiculously amazing), their coconut milk creamer (which I’ve been adding to this recipe– Do it) and perhaps my absolute favourite product- Their plain cultured coconut milk Greek yogurt. This, my friends, is a game changer in my recipes.
While all my recipes have been completely gluten free since around August last year, I’ve found it difficult to provide vegan or dairy free alternatives for them purely because of a lack of capabilities to experiment with them. It can be quite tricky using non dairy ‘yogurt’ and in all honestly, it was just too expensive to risk consistently back home. I’ve been having fun recreating some of my most popular recipes to see if I could veganise or give a dairy free spin to.
One of my most popular recipes, this carrot cake turned out perfect using this dairy free Greek yogurt (Big shoutout to Mere for making the vegan version part of her weekly food prep!) so of course I had to try it on my most favourite recipes- These Greek Yogurt Chocolate Brownies. You guys…..Success- Not only that, success with a hidden (seasonal!) veggie too!
These Flourless Greek Yogurt Chocolate Brownies look like dessert, taste like dessert and smell amazing but you can easily pass them off as a healthy snack. Thanks to the dairy free cultured Greek yogurt, these brownies are dairy free, vegan and gluten free. There is no flour (yay to ground oats!), butter or oil but you’d be fooled! They are so fudgy, dense and the best part- You can’t even tell there is zucchini in them!
Because they have been made by many with alterations, I’ve added the edits to the recipe. For those wanting a protein boost, you can add a scoop of protein powder. For those who don’t make their own oat flour, I live by this flour. I added dairy free chocolate chunks in it because well…chocolate. As for the cocoa, you NEED this cocoa powder– The taste just doesn’t compare! This version includes applesauce which I’ve always been wary of using but it turned great. Readers have had success with the original recipe using canned pumpkin, extra yogurt (adjust accordingly depending on fat content) and mashed banana or sweet potato. Cooked please.
Make these Flourless Greek Yogurt Zucchini Brownies and throw one at Niki. The ones on the edges.
PS- In full disclosure- The side pieces looked worthy to be thrown at her. You do the maths.
Flourless Greek Yogurt Zucchini Brownies
- 1 ¼ cups gluten free oat flour can sub for gluten free, wholemeal or white but it won't be flourless
- 1 tsp baking powder
- pinch sea salt
- 3 T dark cocoa powder
- 1/2 scoop vegan protein powder of choice optional*
- 3/4 cup coconut palm sugar Can sub for any granulated sweetener of choice
- 1/4 cup dairy free chocolate chunks
- 3/4 cup applesauce can sub for canned pumpkin, mashed banana
- 1/4 cup grated zucchini excess liquid removed
- 3/4 cup dairy free Greek yogurt I used so delicious cultured Greek
- 2 flax eggs can sub for 2 whole eggs**
- Preheat the oven to 180 degrees Celsius. Grease a large, deep baking tray or 9 x 9 brownie pan with oil or butter and set aside.
- In a large mixing bowl, combine the gluten free oat flour, baking powder, salt, cocoa, protein powder is using it and sugar or sweetener of choice and mix until combined. Stir through the chocolate chunks.
- In a separate bowl, combine the applesauce, zucchini, Greek yogurt and flax eggs or whole eggs and mix well. Add the wet mixture to the dry mixture and stir until fully incorporated.
- Pour the batter into the greased pan and bake for 45- 50 minutes, or until a toothpick comes out clean. Allow to cool completely before slicing into pieces.
** If you use flax eggs, you may need slightly more Greek yogurt Adapted from Greek Yogurt Chocolate Brownies
Healthy Carrot Cake (Vegan, Gluten Free, Dairy Free)
Healthy Carrot Cake Truffles (Vegan, Gluten Free, Dairy Free)
Tiramisu Rice Pudding (Vegan, Gluten Free, Dairy Free)
How accessible are dairy free cheeses/yogurts to you?
Have you ever tried a dairy free frozen dessert? Um. Gelato.