Welcome to the fudgy chocolate zucchini brownies recipe! Because I love dessert so much, I thought that trying this recipe would be perfect. And it was! Though they taste like a brownie, they are packed with nutritious zucchini. They are a great breakfast, too. Before I show you how to make these amazing brownies, let’s talk about the ingredients.
The Ingredients for the Chocolate Zucchini Brownies
Flour
The flour is what gives the brownie structure. You can use whole wheat flour if you have it. I don’t have it, so I just use regular flour. I don’t normally bake with almond flour, but I’m sure it works too.
Coconut Sugar
Coconut sugar is what makes these brownies sweet and delicious. I’ve never tried adding honey because it would mess up the texture. If you have any other sugar, that would work.
Coconut Oil
Coconut oil is a thing that makes these brownies a great breakfast. It is very filling and perfect for brownies. You can use avocado oil if you want to.
Zucchini
The zucchini adds moisture and nutrition to these brownies. Make sure to finely grate your zucchinis, or else you may see green in your brownies. Gross! Finely grating the zucchini also improves the texture. It gives more structure.
Chocolate
Chocolate takes the brownies up to another level. The chocolate chips for topping are totally optional, but I would highly recommend adding them. Without chocolate chips, these brownies are not as good.
How to Make this Recipe
To make these brownies, start by grating the zucchini finely. Make sure to squeeze out any excess water! This is important because if you don’t, the inside will be soggy like chocolate zucchini pudding!
Then, mix the dry ingredients, which are flour, coconut sugar, baking soda, baking powder, and salt. Add the egg, coconut oil, vanilla, and grated zucchini. Mix until just combined.
Carefully pour batter into an 8×8 baking dish. Top with chocolate chips. Use as many as you want!
Bake at 350 degrees F (177 C) for 35-45 minutes. When they’re done, the edges should look crispy, but the middle may appear soft. That’s ok!
Let this cool for at least 30 minutes, but it tastes best after being in the fridge for a couple of hours. Slice into nine pieces and enjoy! Store in an airtight container for two weeks.
More recipes like this to try!
If you like this recipe, then you will love my breakfast chocolate cookie recipe! It’s super filling and amazing. It’s perfect for busy mornings. Instead of buying cookies, you can make these at home any day! Try it today!
If you like nutritious snacks, check out five underrated snacks that I want to share! They are free from artificial stuff, but are still amazing. However, I don’t hear anyone ever talk about these snacks! Maybe these snacks will become your favorite!
Another amazing recipe to try is my pumpkin kale cookies! It’s perfect for fall baking, especially if you want a more nutritious baked good.
Ok, back to this recipe.
Questions and Answers:
- Question: Why do you recommend letting it be in the fridge overnight? Answer: After being in the fridge overnight, the brownies get fudgier and better. They are still good after cooling for 30 minutes, but overnight is the best.
- Question: Can I add any other veggies? Answer: You can as long as they don’t affect the texture. I’m sure adding kale would work.
- Question: How much chocolate should I add? Answer: You can add 1/4 cup of chocolate chips or even a whole cup if you want to. Do whatever you want.
Try this recipe today!
This recipe is so amazing! It tastes like a real brownie, but it is also great for breakfast. If you’re running late, you can just eat two of these and be full until lunch. I hope you try this recipe today! Let’s dive in!
Chocolate Zucchini Brownies
Ingredients
- 1 cup flour
- 1/2 cup cocoa powder
- 3/4 cup coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup coconut oil
- 1 egg
- 2 teaspoona vanilla
- 2 cups finely grated and squeezed zucchini
- chocolate chips for topping
Instructions
- First, grate the zucchini finely. Make sure to squeeze it well!2 cups finely grated and squeezed zucchini
- Mix the flour, cocoa powder, coconut sugar, salt, baking powder, and baking soda. Add the coconut oil, an egg, vanilla, and zucchini. Add the batter to an 8×8 pan. Top with chocolate chips.1 cup flour, 1/2 cup cocoa powder, 3/4 cup coconut sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup coconut oil, 1 egg, 2 teaspoona vanilla, chocolate chips for topping
- Bake at 350 degrees F for 35-45 minutes. The edges should be crispy, but the middle can be soft. Let this cool for at least 30 minutes, but it’s best after being in the fridge overnight.
Thank you so much for reading my recipe for fudgy chocolate zucchini brownies! If you try this recipe, let me know in the comments below. While you’re there, give this recipe a like. That’s all. Bye, girlies!
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