Zucchini Brownies
Total Time
1 hr
Prep Time
15 mins
Cook Time
45 mins
Rating
4.89 out of 5 stars
(34)
Ingredients
16 servings
- 2 tablespoons ground flaxseed
- 5 tablespoons water
- 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 melted coconut oil
- 1 teaspoon vanilla extract
- 2 cups grated zucchini, don’t drain or squeeze
- ½ cup dark chocolate chips, plus more for topping
- Flaky sea salt, optional, for sprinkling
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Preparation
Chef’s notes
Mix together the batter in two phases. The batter will be very dry when you first mix it together. Let it rest for 1 minute to allow the zucchini to release moisture.
Expect the brownie batter to be thick. It’ll be spreadable, but not pourable.
Let them cool in the pan for at least an hour. They need time to set up after baking.