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Zucchini Brownies

  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 9-12 brownies 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

Zucchini Brownies – these healthier Double Chocolate Zucchini Brownies are SO GOOD and I have also included a paleo-friendly version too!


Ingredients

Scale
  • 1 1/22 cups grated zucchini (squeeze out excess water)
  • 3/4 cup whole wheat flour (see notes for grain-free swap)
  • 1/2 cup cocoa powder
  • 1/8 cup ground flaxseed
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground coffee
  • 2 eggs
  • 1 cup coconut sugar
  • 1/4 cup coconut oil
  • 1/4 cup butter
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (feel free to add more or less if you want)
  • Extra chocolate chips, shredded zucchini and sea salt for garnish (optional)

Instructions

  1. Preheat oven to 350 degrees F.
  2. Grate your zucchini and squeeze out excess moisture with a cheesecloth. Set aside.
  3. In medium mixing bowl, combine flour, cocoa powder, flax, baking soda, salt and coffee. Mix thoroughly.
  4. In stand mixer, beat eggs for about 30 seconds.
  5. Melt butter and coconut oil.
  6. Add to eggs along with vanilla and coconut sugar.
  7. Beat until thoroughly mixed.
  8. Then take dry ingredients and, while stand mixer is on low, slowly add dry ingredients until fully mixed in.
  9. Stop the stand mixer gently fold in zucchini and chocolate chips.
  10. Place in a prepared 9×9 pan.
  11. Add additional chocolate chips or zucchini on top if you want.
  12. Bake for 35-40 minutes.
  13. Remove from oven and let cool 10-15 minutes or so.
  14. Sprinkle with a little sea salt before serving.

Notes

  • Gooey: If you want them a bit more gooey then I would bake them for 30-35 minutes and make sure you add in the chocolate chips!
  • Dairy-Free: you can use plant-butter and dairy-free chocolate chips to easily make these dairy-free.
  • Grain-Free: to make these grain-free/gf simply swap out the whole wheat flour for 1 cup almond flour and 1/2 cup cassava flour and then add an extra 1/4 teaspoon baking soda.
  • Storage: store in an airtight container on the counter for about a day or so and then store them in the refrigerator.
  • Nutrition: estimated nutrition provided is for if pan is cut into 12 brownie bites.

Nutrition

  • Serving Size: 1 brownie
  • Calories: 288
  • Sugar: 26.9 g
  • Sodium: 100.5 mg
  • Fat: 15.9 g
  • Carbohydrates: 36.2 g
  • Protein: 4.4 g
  • Cholesterol: 41.2 mg

Keywords: zucchini brownies