Peppermint Mocha Brownies

These are a slightly healthier version of a melt in your mouth peppermint mocha brownie. These brownies are gooey zucchini mocha brownies and topped off with a peppermint whipped topping.


3/4 cup all purpose flour

1/4 cup cocoa powder, sifted

1/2 tsp salt

1/2 tsp baking soda

1/4 cup sugar

1 Tbsp instant coffee

1 Tbsp boiling water

1 egg

2 tsp vanilla

3 Tbsp oil

1/2 cup almond milk

1 cup zucchini, grated and drained *see notes

1/2 cup chocolate chips

whipped topping:

2 cup 95% fat free cool whip *see notes

1/8 tsp mint extract

1/4 cup chocolate chips

Preheat oven to 350˙F.

In large bowl mix together flour, sifted cocoa, salt, baking soda and sugar. In a small cup combine instant coffee and boiling water and set aside. Add egg, vanilla, oil and almond milk to dry mixture until well combine. Add in coffee mixture. Stir in grated zucchini and chocolate chips. Pour into a parchment lined baking sheet 8"x8". Bake for 30 minutes or until tooth pick inserted comes out clean. Let fully cool.

While brownie is cooling make whipped topping. Mix together cool whip, mint extract and chocolate chips. Keep in the fridge while waiting for brownie to cool.

Once brownie is fully cooled spread topping evenly over top. Carefully slice into pieces. Store in the fridge. Best eaten at fridge temperature, makes it taste so fudgy and delicious!


Ensure the zucchini is rinsed well. You want to get all of the moisture out of it.

Instead of the low fat cool whip you can also substitute a coconut whipped topping as well. Insure you have it a fridge temperature for when you make the topping for easy mixing. Just ensure what you're using is thick enough to hold its shape as a topping.