Ingredients
Scale
- 1 1/2 cups grated zucchini (about 1–2 medium zucchinis)
- 1 cup all-purpose flour
- 1/2 cup unsweetened dark cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup melted coconut oil (or melted butter)
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup dark chocolate chips (plus extra for sprinkling on top)
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan or line it with parchment paper, leaving a slight overhang on the sides to make the brownies easy to lift out later.
- Grate the zucchini using a fine grater. Place the shredded zucchini in a clean kitchen towel or paper towels and squeeze firmly to remove excess moisture. This is a crucial step to prevent the brownies from becoming too soggy.
- In a large mixing bowl, whisk together the melted coconut oil (or butter), sugar, egg, and vanilla extract until the mixture is smooth and well-combined. Stir in the squeezed shredded zucchini until it is evenly distributed.
- In a separate medium bowl, whisk together the flour, dark cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Fold in the dark chocolate chips.
- Pour the batter into your prepared baking pan and smooth the top with a spatula. Sprinkle a few extra chocolate chips on top if desired. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Avoid overbaking to keep them fudgy!
- Allow the brownies to cool completely in the pan before slicing. This helps them set and makes it easier to get clean, square cuts.
- Cook Time: 45 minutes
- Diet: Vegetarian