You won’t taste the zucchini in this easy zucchini brownies recipe. It melts into the rich chocolate batter, making them amazingly gooey and moist.
As soon as I finish writing this post, I’m heading to the kitchen and making more of these zucchini brownies. It’s impossible for me to sit here, looking at photos of their glossy tops and gooey, chocolatey middles and NOT start to crave them. Tell me they’re tempting you too?
The really fun thing about this zucchini brownies recipe is that even though is has 2 WHOLE CUPS of zucchini inside it, the zucchini is almost undetectable. It melts into the rich chocolate batter, giving the brownies an amazing moist and gooey texture. I’ll admit that they’re slightly cakier than the average homemade brownie, but overall, I think they’re just as good. The next time you have a craving for something super-chocolatey and delicious, give them a try. They’re guaranteed to satisfy your sweet tooth!
Zucchini Brownie Recipe Ingredients
Here’s what you’ll need to make these zucchini brownies:
- Zucchini, of course! You’ll shred it on the large holes of a box grater. Don’t press or squeeze out any of the moisture. We want all of it to go into the brownies!
- Ground flaxseed and water – They act as a binder in the recipe, making the brownies nice and dense.
- All-purpose flour – Spoon and level it to avoid packing too much into your measuring cup.
- Granulated sugar – For sweetness.
- Cocoa powder – It adds rich, chocolatey flavor.
- Melted coconut oil – For moisture and richness.
- Baking powder – It helps the brownies rise.
- Vanilla extract – For warm depth of flavor.
- Chocolate chips – I like to use dark chocolate chips to intensify the brownies’ chocolate flavor, but milk or semisweet chocolate chips will work here too.
- And sea salt – You’ll mix fine sea salt into the batter. Top the brownies with flaky sea salt to make the chocolate flavor pop!
Find the complete recipe with measurements below.
How to Make Zucchini Brownies
These zucchini brownies are super simple to make! Here’s how you’ll do it:
First, make the flax egg. Stir together the flaxseed and water in a small bowl. Set them aside for 5 minutes to thicken.
Then, combine the dry ingredients. Whisk together the flour, sugar, cocoa powder, baking powder, and salt in a medium mixing bowl.
Next, mix together the wet ingredients. In a large bowl, whisk together the coconut oil, flaxseed mixture, and vanilla.
Beat vigorously to incorporate the flax with the other ingredients.
Stir in the zucchini.
Then, combine the wet and dry ingredients. Add the dry ingredients to the zucchini mixture and stir to incorporate them. The batter will feel very dry – that’s ok! Do your best to mix the ingredients together, then let the batter rest for 1 minute.
The zucchini will release moisture into the mixture, making it easier to combine. After 1 minute, stir again, and the batter will be smooth, thick, and fudgy.
Stir just until no dry areas remain. Fold in the chocolate chips.
It’s time to bake! Transfer the batter to an 8×8-inch baking dish lined with parchment paper. Use a spatula to smooth the top, and then sprinkle on some more chocolate chips. Yum!
Bake at 325°F until the brownies are set in the middle, 45 to 50 minutes. A toothpick inserted in the center should come out clean.
Allow to cool in the pan for at least an hour. Slice and enjoy!
Best Zucchini Brownies Tips
- Mix together the batter in two phases. Because much of the moisture in this recipe comes from the zucchini, the batter will be very dry when you first mix it together. Stir it together as best you can, and then let it rest for 1 minute. This time gives the zucchini a chance to release some of its moisture into the batter. After a minute, you should be able to combine the batter with no trouble. Don’t be tempted to stir continuously instead of taking the minute to let the batter rest. If you do, you’ll overmix it, making the brownies tough.
- Expect the brownie batter to be thick. It’ll be spreadable, but not pourable. Don’t worry – it’s supposed to be thick!
- Let them cool in the pan for at least an hour. Like regular fudgy brownies, these zucchini brownies NEED time to set up after they come out of the oven. As they cool, they become moister, gooier, and more cohesive. Slice them too early, and they’ll crumble.
More Easy Baking Recipes
If you love these zucchini brownies, try one of these baked goods next:
Zucchini Brownies
Serves 16
You won’t taste the zucchini in these easy zucchini brownies! It melts into the rich chocolate batter, making them amazingly gooey and moist. Use vegan chocolate chips to make this recipe vegan.
- 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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Preheat the oven to 325°F. Grease an 8×8-inch baking dish and line it with parchment paper.
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In a small bowl, stir together the flaxseed and water and set aside for 5 minutes to thicken.
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In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
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In a large bowl, whisk together the coconut oil, vanilla, and flaxseed mixture. Stir in the zucchini.
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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.
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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.
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Let cool for at least an hour before slicing.