Zucchini Brownies
User Reviews
4.9
Zucchini Brownies
Description
The Zucchini Brownies recipe incorporates freshly grated zucchini directly into a chocolate batter that includes cocoa powder, sugar, and flaxseed as an egg alternative. The zucchini's moisture is gradually released into the mix, ensuring a moist crumb without sogginess. The batter is spiced lightly with salt and baking powder for leavening and uses coconut oil for fat, which gives a subtle tropical richness. Chocolate chips folded in both inside and on top offer bursts of melted chocolate throughout the chewy brownie.
Baking at 325°F ensures the brownies cook evenly, developing a set center without drying out. The topping of sea salt flakes enhances the depth of cocoa flavors by balancing sweetness and adding texture. Cooling before cutting helps maintain the structure for clean slices.
These brownies provide a way to enjoy a fudgy dessert with added moisture and subtle nutrition from the zucchini. They are suitable for a snack or dessert plate, pairing well with milk or coffee. The recipe does not require draining the zucchini, making preparation straightforward and minimizing cleanup.
Ingredients
- 2 tablespoons Flaxseed ground
- 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 salt sea salt
- ½ cup coconut oil melted
- 1 teaspoon vanilla extract
- 2 cups zucchini don’t drain or squeeze, grated
- ½ cup dark chocolate chips plus more for topping
- sea salt optional, for sprinkling, flaky
Instructions
- Preheat the oven to 325°F. Grease an 8x8-inch baking dish and line it with parchment paper.
- In a small bowl, stir together the flaxseed and water and set aside for 5 minutes to thicken.
- In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
- In a large bowl, whisk together the coconut oil, vanilla, and flaxseed mixture. Stir in the zucchini.
- 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.
- 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.
- Let cool for at least an hour before slicing.
User Reviews
Overall Rating
4.9
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