These zucchini brownies are a delightful surprise, combining rich chocolatey indulgence with a moist, fudgy texture. Packed with shredded zucchini, they stay incredibly soft while sneaking in a touch of wholesome goodness. In just 15 minutes of prep, you’ll have a batter that bakes into a decadent treat in 45 minutes, filling your kitchen with an irresistible aroma.
Every bite offers a perfect balance of deep cocoa flavor and subtle sweetness, with a hint of earthy zucchini adding depth. The result is a dessert that’s both satisfying and slightly guilt-free, making it a crowd-pleaser for any occasion. Whether you’re a chocolate lover or just curious, these brownies promise to be a new favorite in your baking repertoire.
What You’ll Need for Zucchini Brownies?
- 2 tablespoons ground flaxseed (or substitute with 1 egg for non-vegan option)
- 5 tablespoons water
- 1¼ cups all-purpose flour (spooned and leveled for accuracy)
- 1 cup granulated sugar
- ⅔ cup cocoa powder (sifted for smoothness)
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup melted coconut oil (or use melted butter if preferred)
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (do not drain or squeeze—keep the moisture!)
- ½ cup dark chocolate chips (plus extra for topping)
- Flaky sea salt (optional, for a gourmet touch)
How to Make Zucchini Brownies?
- Preheat the oven to 325°F. Grease an 8×8-inch baking dish and line it with parchment paper for easy removal.
- In a small bowl, mix the flaxseed and water. Let it sit for 5 minutes to thicken (this acts as a binder).
- In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until well combined.
- In a large bowl, whisk together the melted coconut oil, vanilla, and flaxseed mixture. Stir in the grated zucchini.
- Add the dry ingredients to the zucchini mixture. Stir until just combined—it will look thick and dry at first. Let it rest for 1 minute, then stir again. The batter will become smoother as the zucchini releases moisture.
- Fold in the chocolate chips, reserving a few for topping.
- Pour the batter into the prepared pan. Use a spatula to smooth the top, then sprinkle with the reserved 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 1 hour before slicing. This ensures clean, neat cuts.
Storage and Reheating Tips
Store your zucchini brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. For longer storage, wrap them tightly in plastic wrap and freeze for up to 3 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F oven for 5 minutes for that just-baked freshness.
Serving Suggestions
These zucchini brownies are delicious on their own, but you can elevate them with a scoop of vanilla ice cream or a dollop of whipped cream. For a drizzle of indulgence, try warm chocolate sauce or caramel. Pair with a cold glass of milk or a hot cup of coffee for the ultimate treat!
Recipe Variations
Feel free to customize these brownies to suit your taste! Swap the dark chocolate chips for white chocolate or peanut butter chips. Add a handful of chopped nuts like walnuts or pecans for extra crunch. For a gluten-free version, use almond flour or a 1:1 gluten-free flour blend instead of all-purpose flour.
Time-Saving Tips
To save time, grate the zucchini ahead of time and store it in the fridge until you’re ready to bake. You can also mix the dry ingredients in advance and store them in a sealed container. If you’re in a rush, skip the parchment paper and just grease the pan well—though parchment makes cleanup a breeze!
Special Notes
Don’t worry if the batter seems dry at first—the zucchini will release moisture as it rests, creating the perfect texture. Be sure to use unsweetened cocoa powder for the best flavor. If you’re out of coconut oil, melted butter or a neutral oil like canola will work as a substitute.
Zucchini Brownies
Ingredients
- 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
Instructions
- Preheat the oven to 325°F. Grease an 8×8-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.