Description
These moist and fudgy zucchini brownies combine the subtle veggie goodness of grated zucchini with rich cocoa and dark chocolate chips for a healthier twist on a classic dessert. Sweetened with granulated sugar and enhanced with coconut oil and flaxseed as an egg substitute, these brownies offer a delightful balance of texture and flavor with a hint of sea salt on top, perfect for a crowd or meal prep.
Ingredients
Wet Ingredients
- 2 tablespoons ground flaxseed
- 5 tablespoons water
- ½ cup melted coconut oil
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (don’t drain or squeeze)
Dry Ingredients
- 1¼ cups all-purpose flour (spooned and leveled)
- 1 cup granulated sugar
- ⅔ cup cocoa powder (sifted)
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup dark chocolate chips (plus more for topping)
Optional Topping
- Flaky sea salt (optional, for sprinkling)
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Grease an 8x8-inch baking dish and line it with parchment paper to prevent sticking and for easy removal of the brownies.
- Make flaxseed egg substitute: In a small bowl, combine ground flaxseed and water. Stir and set aside for 5 minutes to thicken and form a gel-like consistency that mimics eggs.
- Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, granulated sugar, sifted cocoa powder, baking powder, and sea salt until evenly combined.
- Combine wet ingredients: In a large bowl, whisk melted coconut oil, vanilla extract, and the thickened flaxseed mixture until smooth. Stir in the grated zucchini, ensuring it’s well incorporated without draining excess moisture.
- Form the batter: Add the dry ingredients to the wet zucchini mixture. Stir initially to combine; the batter will feel thick and dry at first. Let it rest for 1 minute to allow the zucchini’s moisture to hydrate the dry ingredients, then stir again until smooth and no dry flour remains. Fold in the dark chocolate chips gently.
- Bake the brownies: Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle additional chocolate chips and flaky sea salt over the surface if desired. Bake in the preheated oven for 45 to 50 minutes, or until the edges are set and a toothpick inserted into the center comes out clean.
- Cool and serve: Let the brownies cool completely in the pan for at least an hour to set properly. Once cooled, slice into 16 pieces and serve.
Notes
- Do not drain or squeeze the zucchini to keep moisture for a fudgy texture.
- Resting the batter before the final stir helps the zucchini’s moisture blend evenly into the flour.
- Using flaxseed as an egg substitute makes this recipe vegan-friendly and adds fiber.
- Flaky sea salt on top enhances the chocolate flavor but is optional.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 45 to 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
