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Ingredients
Scale
- 1 ½ – 2 cups grated zucchini (squeeze out excess water)
- ¾ cup whole wheat flour (or grain-free alternative)
- ½ cup cocoa powder
- ⅛ cup ground flaxseed
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground coffee
- 2 large eggs
- 1 cup coconut sugar
- ¼ cup coconut oil
- ¼ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- Optional: Extra chocolate chips, shredded zucchini, and sea salt for garnish
Instructions
- Preheat oven to 350°F and grease or line a 9×9-inch baking pan.
- Whisk together dry ingredients in a bowl.
- Beat eggs until frothy.
- Melt coconut oil and butter together, then mix with eggs, sugar, and vanilla.
- Gradually combine wet and dry ingredients.
- Fold in grated zucchini and chocolate chips.
- Pour batter into prepared pan and top with extra chocolate chips if desired.
- Bake for 35-40 minutes, then cool and garnish with sea salt before serving.
Notes
Squeeze out excess moisture from zucchini to prevent wet brownies.
For a richer flavor, use dark chocolate chunks instead of semi-sweet chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 10
- Sodium: 150
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 3
- Protein: 3
- Cholesterol: 30