The Best Fudgy Zucchini Brownies
These fudgy zucchini brownies are a delicious way to enjoy your veggies in a sweet treat.
recipesbynani.comYou are going to love these brownies because they turn out incredibly moist and rich. Using fresh zucchini is a wonderful trick to get a perfect texture without needing any flour, and nobody will even guess there is a vegetable hiding inside.
My biggest tip is to make sure you squeeze all the excess water out of the grated zucchini before mixing it into your batter. This keeps the brownies fudgy instead of soggy, which is exactly how a good brownie should be.
🧺 Ingredients
- 2 cups grated zucchini
- 1/2 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1/4 cup coconut sugar
- 1/3 cup melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips
- Flaky sea salt for topping
👩🍳Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit and grease an 8 by 8 inch square baking pan.
- 2
Grate your zucchini and place it in a clean kitchen towel. Squeeze firmly over the sink to remove as much moisture as possible.
- 3
In a large bowl, whisk together the eggs, maple syrup, coconut sugar, melted coconut oil, and vanilla extract until smooth.
- 4
Stir in the almond flour, cocoa powder, baking soda, and salt until well combined.
- 5
Fold in the grated zucchini and the chocolate chips.
- 6
Pour the batter into your prepared pan and spread it out evenly.
- 7
Bake for 30 to 35 minutes or until the center is set.
- 8
Let the brownies cool completely in the pan before cutting them into squares. Sprinkle with a little sea salt on top.
💡 Tips
Store these brownies in an airtight container in the refrigerator for up to five days. They taste wonderful served at room temperature or slightly warmed up in the microwave for a few seconds.
Made this recipe? Let us know how it went.
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