Ingredients
Dry Ingredients:
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1 cup all-purpose flour (or gluten-free 1:1 blend)
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½ cup unsweetened cocoa powder
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1 teaspoon baking soda
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½ teaspoon salt
Wet Ingredients:
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½ cup vegetable oil (or melted coconut oil)
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1 cup granulated sugar (or coconut sugar)
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1 ½ teaspoons vanilla extract
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2 cups grated zucchini (unpeeled, packed)
Optional Add-ins:
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½ cup chocolate chips (semi-sweet or dark)
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½ cup chopped walnuts or pecans
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Sprinkle of flaky sea salt (for topping)
Instructions
Step 1: Preheat and Prep
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Preheat your oven to 350°F (175°C).
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Grease or line an 8×8 or 9×9 inch baking pan with parchment paper.
Step 2: Grate the Zucchini
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Use the fine side of a box grater.
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Do not peel the zucchini; skin adds texture and color.
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Lightly blot with a paper towel to remove excess moisture—do not wring out completely.
Step 3: Mix the Batter
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In a large mixing bowl, whisk together oil, sugar, and vanilla.
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Stir in the grated zucchini.
Step 4: Combine Dry Ingredients
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In a separate bowl, whisk flour, cocoa powder, baking soda, and salt.
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Gradually add to the wet ingredients, mixing until just combined.
Step 5: Add the Goodies
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Fold in chocolate chips and/or nuts if using.
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Batter will be thick—don’t worry, the zucchini will release moisture as it bakes.
Step 6: Bake
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Spread batter evenly into prepared pan.
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Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Step 7: Cool & Slice
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Let brownies cool completely in the pan before slicing.
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For extra decadence, sprinkle sea salt on top while warm.