Amazing Zucchini Brownies: The Perfect Easy Healthy Snack

Introduction

Sometimes the best kitchen adventures come from those “let’s just see what happens” moments. It all started in a tiny Brooklyn apartment where experimenting with weird recipes was the norm—some hits, some, well, let’s call them learning experiences (glitter sushi, anyone?). Amid the chaos of trying viral food trends and mixing things that probably shouldn’t go together, zucchini brownies came into the spotlight. Using simple, everyday ingredients, these brownies are a little sneaky—they hide veggies in a way that makes you forget anything green was even involved. It’s the kind of recipe that feels like a tiny rebellion against boring desserts, turning zucchini into something cozy, fudgy, and satisfying. If your kitchen’s ever been a place of happy accidents, sticky fingers, and unexpected magic, these brownies might just become your new favorite habit. Print

Preparing time

10 minutes

Cooking time

45 to 50 minutes

Ingredients and measurement

2 tablespoons ground flaxseed 5 tablespoons water 1¼ cups all-purpose flour, spooned and leveled 1 cup granulated sugar ⅔ cup cocoa powder, sifted 1 teaspoon baking powder ½ teaspoon sea salt ½ cup melted coconut oil 1 teaspoon vanilla extract 2 cups grated zucchini, don’t drain or squeeze ½ cup dark chocolate chips, plus more for topping Flaky sea salt, optional, for sprinkling

Instructions

Preheat and prepare pan

Preheat the oven to 325°F. Grease an 8×8-inch baking dish and line it with parchment paper.

Make flax egg

In a small bowl, combine ground flaxseed and water. Let this sit for about 5 minutes until it thickens and becomes jelly-like.

Combine dry ingredients

In a medium bowl, whisk together the flour, granulated sugar, sifted cocoa powder, baking powder, and sea salt until well mixed.

Mix wet ingredients and zucchini

In a large bowl, stir together melted coconut oil, vanilla extract, and the thickened flaxseed mixture. Next, fold in the grated zucchini straight away—don’t drain or squeeze it.

Bring batter together

Add the dry mix to the zucchini mixture and stir just enough to combine. The batter will start thick and dry, but after resting a minute and stirring again, it will become smoother as the zucchini releases moisture. Keep stirring until there are no dry spots. Finally, fold in the dark chocolate chips.

Fill pan and bake

Pour the batter evenly into the prepared pan, smoothing the surface with a spatula. Sprinkle extra chocolate chips and flaky sea salt on top if you like. Bake for 45 to 50 minutes, or until the brownies set in the center and a toothpick inserted comes out clean.

Cool and serve

Let the brownies cool completely for at least one hour before cutting into squares. This keeps them from falling apart and helps those flavors deepen.

Notes

Don’t squeeze the zucchini

It’s tempting, but the moisture from the zucchini is what makes these brownies wonderfully fudgy and moist.

Resting the batter

Give the batter a minute to rest before stirring again—it really helps it come together without overmixing.

Flaky sea salt

If you like that sweet-salty combo, sprinkling flaky sea salt on the top adds a little extra wow factor. Totally optional, but I love it.

Cooling is key

I’ve cut into these too soon before, and they were crumbly and messy. Give them time so they set up perfectly!

Cooking tips :

Using ground flaxseed as an egg replacer

Mixing ground flaxseed with water is a simple, natural way to replace eggs in baking. Letting it sit for about 5 minutes helps it thicken into a gel-like texture, which binds ingredients together. It’s a bit magical and perfect for anyone avoiding eggs or dairy. Sometimes, if you don’t wait long enough, your batter might feel a bit loose, so be patient!

Handling grated zucchini without draining

Leaving moisture in the zucchini helps keep the brownies super fudgy and tender. At first, your batter might look dry and crumbly, but after stirring, the zucchini releases its moisture and everything comes together beautifully. Don’t squeeze the zucchini, even if you feel like your batter’s weird—trust the process, it works!

Melting coconut oil gently

Melt your coconut oil slowly over low heat or in short bursts in the microwave. If it gets too hot, it might create a greasy texture or affect the flavor. Once melted, let it cool slightly before mixing it with other ingredients so you don’t scramble your flaxseed mixture.

Cooking tips :

Sifting cocoa powder

Sifting cocoa powder before mixing prevents lumps and gives the brownies a smoother texture. This little extra step saved me from a lumpy mess more times than I’d like to admit!

Resting the batter

Letting the batter rest for a minute before the final stir allows the zucchini moisture to fully release, transforming the mixture. I used to skip this step, but the texture difference is worth the extra wait.

FAQ

Can I use regular eggs instead of flaxseed?

Yes! One egg can replace the flaxseed mixture. Just beat one egg and add it when you combine wet ingredients. But honestly, flaxseed keeps these brownies moist and dense in a way eggs don’t always achieve.

Do I have to use zucchini?

Zucchini adds moisture and a subtle earthiness while keeping the brownies from being dry. You can’t really skip it without changing the texture a lot. If you must, try swapping with grated carrots for a different twist.

Why does the batter seem dry at first?

The grated zucchini holds liquid inside its cells. When you first mix everything, it looks dry, but resting and stirring breaks down those cells to release the moisture, creating a smooth batter. Just keep stirring patiently!

Is coconut oil necessary? Can I substitute?

Coconut oil imparts a gentle flavor and works well at this baking temp. You can substitute with a neutral oil like canola or vegetable oil, but the flavor and texture might be slightly different. Avoid butter if you want to keep it dairy-free!

Conclusion

These zucchini brownies are truly a little slice of magic in the kitchen. The way the moisture from the shredded zucchini melds perfectly with the cocoa and chocolate chips creates a rich, fudgy texture that feels indulgent but sneakily packed with some veggie goodness. Honestly, I’ve baked these on a whim when I had a pile of zucchini sitting on the counter, and they always surprise me — the kind of treat that gets devoured before you even have a chance to grab a second slice. Plus, using flaxseed and coconut oil keeps things on the lighter, dairy-free side without sacrificing flavor or texture. Don’t be scared if your batter looks thick at first; once you give it a good stir, the zucchini does all the work. And spritzing just a pinch of flaky sea salt on top? That’s my secret for taking these brownies from yummy to unforgettable.

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