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
Step 1
Preheat the oven to 325°F. Grease an 8x8-inch baking dish and line it with parchment paper.
Step 2
In a small bowl, stir together the flaxseed and water and set aside for 5 minutes to thicken.
Step 3
In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
Step 4
In a large bowl, whisk together the coconut oil, vanilla, and flaxseed mixture. Stir in the zucchini.
Step 5
Add the dry ingredients to the zucchini mixture and stir to combine as best you can. Let rest for 1 minute and stir again. The mixture will be thick and dry at first, but it will become smoother and wetter as the zucchini releases moisture into the batter. Stir until there are no dry areas remaining, then fold in the chocolate chips.
Step 6
Pour the batter into the prepared pan and use a spatula to smooth the top. Sprinkle with more chocolate chips and flaky sea salt, if using. Bake for 45 to 50 minutes, or until the brownies are set in the middle and a toothpick inserted into the center comes out clean.
Step 7
Let cool for at least an hour before slicing.
Step 8
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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.
