loveandlemons4.9
Zucchini Brownies
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.
👥 16 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●oven
- ●bowl
- ●whisk
- ●pan
- ●spatula
📝 Preparation Steps
1
Preheat the oven to 325°F. Grease an 8x8-inch baking dish and line it with parchment paper.
2
In a small bowl, stir together the flaxseed and water and set aside for ⏱️ 5 minutes to thicken.
ground flaxseed2 tablespoonswater5 tablespoons
3
In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
baking powder1 teaspoon
4
In a large bowl, whisk together the coconut oil, vanilla, and flaxseed mixture. Stir in the zucchini.
ground flaxseed2 tablespoonsgrated zucchini, don’t drain or squeeze2 cups
5
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.
grated zucchini, don’t drain or squeeze2 cups
6
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.
Flaky sea salt, optional, for sprinkling
7
Let cool for at least an hour before slicing.
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