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Zucchini Brownies Recipe

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These zucchini brownies are a moist, gooey treat that cleverly hides grated zucchini within a rich chocolate batter. The zucchini melts into the brownies, providing moistness without compromising the chocolatey taste. This vegan-friendly recipe uses ground flaxseed as an egg replacer and coconut oil instead of butter, making it a great dessert for those seeking a dairy-free option. The brownies are topped with extra chocolate chips and optional flaky sea salt for an indulgent finish.

Ingredients

Flaxseed Mixture

  • 2 tablespoons ground flaxseed
  • 5 tablespoons water

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

Wet Ingredients

  • ½ cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini, un-drained
  • ½ cup dark chocolate chips, plus more for topping

Optional Topping

  • Flaky sea salt, for sprinkling

Instructions

  1. Prepare Oven and Pan: Preheat the oven to 325°F (163°C). Grease an 8×8-inch baking dish and line it with parchment paper to prevent sticking and for easy removal of brownies.
  2. Make Flaxseed Egg: In a small bowl, stir together the ground flaxseed and water. Let this mixture sit for 5 minutes to thicken and become gelatinous, acting as an egg substitute.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, sifted cocoa powder, baking powder, and sea salt until well combined.
  4. Combine Wet Ingredients: In a large bowl, whisk the melted coconut oil, vanilla extract, and the thickened flaxseed mixture. Then stir in the grated zucchini without draining.
  5. Combine Dry and Wet Mixtures: Add the dry ingredients to the zucchini mixture and stir cautiously. The batter will initially appear thick and dry. Let it rest for 1 minute, then stir again. As the zucchini releases moisture, the batter becomes smooth and moist. Ensure no dry flour remains.
  6. Fold in Chocolate Chips: Gently fold the ½ cup of dark chocolate chips into the batter ensuring even distribution.
  7. Prepare for Baking: Pour the batter into the prepared baking dish and smooth the surface with a spatula. Sprinkle additional chocolate chips and flaky sea salt on top if using.
  8. Bake: Bake for 45 to 50 minutes, or until the brownies are set in the center and a toothpick inserted comes out clean or with moist crumbs (not wet batter).
  9. Cool and Serve: Allow the brownies to cool completely in the pan for at least one hour before slicing into 16 squares for serving. Cooling helps them set and improves texture.

Notes

  • Do not drain or squeeze the zucchini; its moisture is key to the brownies’ texture.
  • Use vegan chocolate chips to keep this recipe entirely vegan.
  • Letting the batter rest before the second stir helps hydrate the flour and cocoa powder better, resulting in a smoother batter.
  • Cooling time is crucial for the brownies to set properly—avoid slicing while warm.
  • Flaky sea salt on top enhances the chocolate flavor with a subtle savory crunch.

Find it online: https://recipesbyliza.com/zucchini-brownies-recipe/