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Zucchini Brownies Recipe

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3.9 from 12 reviews

  • Author: Sara
  • Total Time: 45 minutes
  • Yield: 12 servings
  • Diet: Gluten Free, Vegetarian

Description

These Zucchini Brownies are a deliciously moist and fudgy treat that cleverly incorporates grated zucchini for added moisture and nutrition without compromising on chocolatey flavor. Made with wholesome ingredients like oat and almond flour, unsweetened cocoa powder, and naturally sweetened with maple syrup, these brownies make for a healthier dessert or snack option. They are easy to prepare and perfect for those looking for a gluten-free and vegetarian-friendly brownie recipe.

Ingredients

Dry Ingredients

  • ½ cup oat flour
  • ½ cup almond flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon sea salt
  • ¼ teaspoon baking soda

Wet Ingredients

  • 2 large eggs
  • ½ cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup loosely packed zucchini, finely grated

Add-ins

  • ¾ cup chocolate chips (plus more for topping)

Instructions

  1. Prep: Preheat your oven to 350°F (176°C). Grease an 8×8-inch baking pan or line it with parchment paper to prevent sticking.
  2. Combine dry ingredients: In a medium mixing bowl, whisk together the oat flour, almond flour, unsweetened cocoa powder, sea salt, and baking soda until well combined.
  3. Whisk wet ingredients: In a large mixing bowl, beat the eggs with the maple syrup and vanilla extract until smooth. Stir in the finely grated zucchini to incorporate evenly.
  4. Combine wet and dry ingredients: Pour the dry ingredient mixture into the wet ingredients. Gently mix until just combined, being careful not to overmix to maintain tender brownies.
  5. Add chocolate chips: Fold in ¾ cup of chocolate chips evenly throughout the batter to add delicious pockets of melted chocolate.
  6. Bake: Transfer the brownie batter into the prepared baking pan, spreading it out evenly. Bake in the preheated oven for 30 to 40 minutes, or until the brownies are set in the center and a toothpick inserted into the middle comes out clean or with a few moist crumbs.
  7. Cool and serve: Allow the brownies to cool completely in the pan before cutting into 12 squares. Cooling enhances flavor and prevents burns from hot chocolate.

Notes

  • Grate the zucchini finely and squeeze out excess water if it’s very watery to prevent soggy brownies.
  • You can substitute chocolate chips with nuts or dried fruit if desired.
  • Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • These brownies are naturally gluten-free and vegetarian.
  • For a vegan version, substitute eggs with flax eggs and use dairy-free chocolate chips.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/zucchini-brownies-recipe/