Description
Craving a chocolatey dessert that’s indulgent yet secretly packed with veggies? These Zucchini Brownies are your new go-to! Imagine rich, fudgy brownies loaded with dark chocolate chips and a hidden dose of zucchini that keeps them moist and guilt-free.
Ingredients
Here’s what you need to make these Zucchini Brownies. Each ingredient adds to the fudgy, chocolatey, and wholesome magic.
- Ground Flaxseed (2 tablespoons) + Water (5 tablespoons): Acts as a vegan egg substitute, binding the batter.
- All-Purpose Flour (1 1/4 cups, spooned and leveled): Forms the base of the brownies.
- Granulated Sugar (1 cup): Sweetens the brownies without overpowering.
- Cocoa Powder (2/3 cup, sifted): Brings rich chocolate flavor.
- Baking Powder (1 teaspoon): Helps the brownies rise slightly for a fudgy texture.
- Sea Salt (1/2 teaspoon): Balances the sweetness and enhances flavors.
- Melted Coconut Oil (1/2 cup): Adds moisture and richness, keeping it dairy-free.
- Vanilla Extract (1 teaspoon): Enhances the chocolatey depth.
- Grated Zucchini (2 cups, don’t drain or squeeze): Adds moisture and nutrition without a veggie taste.
- Dark Chocolate Chips (1/2 cup, plus more for topping): Adds gooey chocolate pockets.
- Flaky Sea Salt (optional, for sprinkling): Elevates the flavor with a gourmet touch.
Substitutions and Variations
- Flaxseed + Water: Swap with 2 large eggs for a non-vegan version.
- Flour: Use gluten-free all-purpose flour for a gluten-free option.
- Sugar: Replace with coconut sugar or brown sugar for a different sweetness.
- Cocoa Powder: Use Dutch-processed cocoa for a smoother, darker flavor.
- Coconut Oil: Substitute with melted butter, vegan butter, or vegetable oil.
- Zucchini: Try grated carrots or applesauce for a different moist ingredient.
- Chocolate Chips: Swap for white chocolate chips, peanut butter chips, or chopped nuts.
Instructions
Step 1: Prep the Oven and Pan
- Preheat your oven to 325°F (165°C).
- Grease an 8×8-inch baking dish and line with parchment paper, leaving overhang for easy removal.
Tip: Spray the parchment lightly with cooking spray to prevent sticking.
Step 2: Make the Flax Egg
- In a small bowl, stir together 2 tablespoons ground flaxseed and 5 tablespoons water.
- Set aside for 5 minutes to thicken into a gel-like consistency.
Tip: Stir well to ensure the flaxseed fully absorbs the water.
Step 3: Mix the Dry Ingredients
- In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1 cup granulated sugar, 2/3 cup sifted cocoa powder, 1 teaspoon baking powder, and 1/2 teaspoon sea salt.
Tip: Sifting the cocoa powder prevents lumps for a smoother batter.
Step 4: Combine the Wet Ingredients
- In a large bowl, whisk together 1/2 cup melted coconut oil, 1 teaspoon vanilla extract, and the thickened flaxseed mixture.
- Stir in 2 cups grated zucchini (don’t drain or squeeze the moisture).
Tip: Use a box grater or food processor to grate the zucchini finely for the best texture.
Step 5: Make the Batter
- Add the dry ingredients to the zucchini mixture and stir to combine. The batter will seem thick and dry at first.
- Let the mixture rest for 1 minute, then stir again until smooth and wet as the zucchini releases moisture.
- Fold in 1/2 cup dark chocolate chips.
Tip: Be patient—the zucchini’s moisture will transform the batter into a fudgy consistency.
Step 6: Bake
- Pour the batter into the prepared baking dish and smooth the top with a spatula.
- Sprinkle extra dark chocolate chips and a pinch of flaky sea salt (if using) over the top.
- Bake for 45–50 minutes, until the brownies are set in the middle and a toothpick inserted in the center comes out clean.
- Let cool in the pan for at least 1 hour before slicing.
Tip: Check at 40 minutes—if the edges brown too quickly, cover with foil for the remaining time.
Step 7: Serve
- Use the parchment overhang to lift the brownies from the pan.
- Slice into 9–12 squares and serve at room temperature or slightly warm.
Tip: Serve with a scoop of vanilla ice cream or a dusting of powdered sugar for extra indulgence.