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–+ servings
Double chocolate zucchini brownies on a white plate with a hand grabbing one of them.

Zucchini Brownies

Author: Erin Jensen
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 9 -12 brownies
Course: Dessert
Cuisine: American
Method: Oven
Zucchini Brownies - these healthier Double Chocolate Zucchini Brownies are SO GOOD and I have also included a paleo-friendly version too!

Ingredients 

  • 1 1/2 - 2 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

  • Preheat oven to 350 degrees F.
  • Grate your zucchini and squeeze out excess moisture with a cheesecloth. Set aside.
  • In medium mixing bowl, combine flour, cocoa powder, flax, baking soda, salt and coffee. Mix thoroughly.
  • In stand mixer, beat eggs for about 30 seconds.
  • Melt butter and coconut oil.
  • Add to eggs along with vanilla and coconut sugar.
  • Beat until thoroughly mixed.
  • Then take dry ingredients and, while stand mixer is on low, slowly add dry ingredients until fully mixed in.
  • Stop the stand mixer gently fold in zucchini and chocolate chips.
  • Place in a prepared 9x9 pan.
  • Add additional chocolate chips or zucchini on top if you want.
  • Bake for 35-40 minutes.
  • Remove from oven and let cool 10-15 minutes or so.
  • Sprinkle with a little sea salt before serving.

Video

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.
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