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Meet your new favorite easy brownie recipe! My Zucchini Brownies with Coconut Oil are so moist, decadently fudgy, and rich. They’re ready in just 40 minutes and are so easy to make using simple ingredients and no special tools.
Best Zucchini Brownies
Where do I begin with how much I love zucchini and coconut oil in brownies? This is such an easy brownie recipe that is unbelievably moist and decadent. These fudgy brownies with coconut oil and cocoa powder are a chocolate lover’s dream come true. They’re one of my favorite desserts!
Coconut oil brownies are the perfect way to hide a healthy serving of zucchini in a delicious, chocolatey package. No one who tries this fudgy brownie recipe will be able to guess you used zucchini in the batter unless you tell them. Trust me!
That makes my chocolate zucchini brownies recipe a great option for serving to kids. You’re hiding a vegetable in chocolate! What could be easier? Give my moist brownie recipe a try and I know you will be obsessed with it as much as I am.
These brownies are delicious. So moist and delicious!Lori on Pinterest
The more chocolate and fat in a brownie, the fudgier they will be! The secret to making these fudgy brownies is all in the coconut oil and zucchini. Both help make the batter so moist, you won’t miss the butter or extra chocolate.
Coconut oil can add a slightly coconutty taste, but in these zucchini brownies, what you’re really going to taste is fudgy, yummy chocolate.
Baking brownies with coconut oil gives them a fudgier texture and allows the flavor of the chocolate to come through. Butter makes cakier brownies because it aerates the batter, and oil does not.
Yes, you will need to melt the coconut oil before using it in this recipe.
Store covered with plastic wrap at room temperature for up to 3 days, or in an air-tight container in the refrigerator for up to 5 days.
Yes! Substitute eggs with your preferred egg substitute – flax and water work well. Combine 2 tablespoons flaxseed meal with 6 tablespoons water in a small bowl. Let it sit for a few minutes until it forms a gel.
- To melt the chocolate, stir after each 30 minute heating cycle.
- Large zucchinis are drier than small zucchinis. Use a small to medium size zucchini for this dish.
- Don’t drain or press out any of the moisture in your shredded zucchini.
- If using a grater rather than a food processor, use the fine side to grate the zucchini.
- To help hide the zucchini, whirl the shredded zucchini with the chocolate batter mixture in the food processor using the s-blade.
- Allow your brownies to cool slightly before cutting through them. This will give you cleaner cuts. For the cleanest cuts, wipe your knife clean in-between each slice with hot water.
- You can substitute an equal amount of butter for the coconut oil.
- Both brown sugar and white sugar can be replaced with ¾ cup coconut sugar. The moisture from the other ingredients will compensate.
- Use any kind of chocolate chips you like. I use dark chocolate chips or semi-sweet chocolate chips, but you can also use chocolate chunks, milk chocolate, or even white chocolate chips if you like.
- Ooey Gooey Brownies (Gluten-Free)
- Easy Brownie in a Mug
- Banana Pudding Brownies
- I love making Strawberry Shortcake using these brownies!
Also give my Ooey Gooey Butter Cake a try!
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Did you try these homemade fudgy brownies from scratch? Let me know what you think in the comments below, and please leave a rating! I love to hear from you.
Zucchini Brownies with Coconut Oil
- An 8×8” (or 9×9”) baking pan
- Parchment paper and/or cooking spray
- A large microwave-safe bowl
- A cheese grater or food-processor
- Measuring spoons and cups
- Flour sifter or sieve (optional)
- ½ cup melted coconut oil
- 1½ cups dark or semi-sweet chocolate chips divided
- 2 cups grated zucchini
- ½ cup packed brown sugar or coconut sugar
- ¼ cup granulated white sugar
- 2 teaspoons vanilla extract
- 2 egg
- ¾ cup all-purpose flour
- ⅓ cup cocoa powder
- 1 teaspoon salt
- 1 teaspoon coarse sea salt for topping, optional
See our Cooking Conversions Chart for help converting measurements!
- Preheat oven to 350°F. Line a 8×8-inch pan with parchment paper and spray with cooking spray. Melt oil and 1 cup of the chocolate chips in a glass microwave-safe bowl by placing bowl in microwave and heating on high in 30 second increments, stirring after each cycle. This should take 2 to 3 cycles to fully melt the chocolate. Stir to incorporate. Set aside for a minute to cool slightly. (Alternatively, you can melt these together in a small saucepan on the stovetop over medium-low heat.)
- Grate the zucchini with a food processor or cheese grater. No need to squeeze out excess moisture. Place the shreds in bowl with chocolate/oil mixture.
- Optional step: To help “hide” the zucchini in these brownies, whirl the shredded zucchini with the chocolate-oil mixture in the food processor with the s-blade until well combined. Then pour mixture back into the glass bowl.Add the sugars, and vanilla to the bowl. Mix well. Beat in the egg. Sift in the flour and cocoa powder, add the salt, and fold everything together with a spatula until combined. Fold in the remaining chocolate chips.
- Spread in prepared pan. Sprinkle coarse sea salt over top, if desired.
- Bake for 28 to 30 minutes, or until a toothpick inserted comes out with moist crumbs.
- Allow to cool slightly, cut into slices, and serve!
- Store Zucchini Brownies covered with plastic wrap at room temperature for up to 3 days.