Zucchini in your brownies? Treat yourself to this happy healthy dessert

Along with cucumbers, spaghetti squash, melons, and cucumbers, zucchini, often called zucchini, is a summer squash. Although often referred to as a vegetable, zucchini is actually a fruit according to botany. It comes in several varieties with shades ranging from dark green to bright yellow. In folk medicine, zucchini has been used to treat pains, colds and other ailments.

Also read: Make zucchini meat rolls, recipe inside

Versatile vegetable zucchini can be eaten fresh and cooked. This time we present to you zucchini brownies. This zucchini brownies recipe is extremely interesting because, although it contains two whole cups of zucchini, the zucchini is barely noticeable. The brownies get an incredibly moist and gooey texture as they melt into the rich chocolate batter. They are, admittedly, a little more doughy than the typical homemade brownie, but overall they are just as tasty. Try them the next time you crave something extremely chocolatey and delicious. Your sweet tooth will be satisfied for sure!


2 tablespoons ground flax seeds

5 tablespoons of water

1 ¼ cup all-purpose flour, spooned and leveled

1 cup granulated sugar

⅔ cup cocoa powder, sifted

1 teaspoon baking powder

½ tsp sea salt

½ cup melted coconut oil

1 teaspoon vanilla extract

2 cups shredded zucchini, do not drain or squeeze

½ cup dark chocolate chips, plus more for garnish

Flaky sea salt, optional, for sprinkling


Set the oven to 325 F. Using parchment paper as a liner, grease an 8 x 8 inch baking dish. Flax seeds and water should be mixed in a small bowl and allowed to thicken for five minutes. Combine flour, sugar, baking soda, cocoa powder and salt in a medium bowl. Whisk the coconut oil, vanilla and flaxseed mixture in a large bowl. Add the zucchini and stir. Stir dry ingredients into zucchini mixture until well blended. Stir once more after a minute of rest. Initially thick and dry, the batter gradually smooths and becomes wetter as the zucchini releases moisture. Add the chocolate chips after stirring until there are no more dry spots. Using a spatula, smooth the top after pouring the batter into the prepared pan. If using, top with additional chocolate chips and flaky sea salt. Bake for 45 to 50 minutes or until a toothpick inserted in the center of the brownies comes out clean. Before slicing, let it cool for at least an hour.

Quick tips:

The dough should be mixed twice. The dough will be extremely dry when you first combine it, as the zucchini provides most of the recipe’s moisture. Do your best to combine it, then give it a minute to rest. The zucchini will have a chance to release some of their moisture into the batter this time. You should have no problem combining the dough after a minute. Avoid the temptation to keep stirring instead of letting the batter sit for a minute. If you do, you’ll mix it too much, resulting in tough brownies.

Although the batter cannot be poured, it can be dispensed. It’s supposed to be thick, so don’t worry!

These zucchini brownies need a while to set up once out of the oven, just like regular fudgy brownies. They become wetter, slimier and stickier as they cool. If you cut them too early, they will crumble.

Comments are closed.