Go Back
+ servings
Four coconut oil brownies
Print

Zucchini Brownies with Coconut Oil

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.
Course Dessert
Cuisine American
Keyword brownies with coconut oil, Chocolate Desserts, coconut oil brownies, zucchini brownies
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 9 squares
Calories 401kcal
Author Isabel Laessig

Equipment

  • An 8x8” (or 9x9”) baking pan
  • Parchment paper and/or cooking spray
  • A large microwave-safe bowl
  • A cheese grater or food-processor
  • Spatula
  • Measuring spoons and cups
  • Flour sifter or sieve (optional)

Ingredients

  • ½ cup melted coconut oil
  • 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
  • cup cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon coarse sea salt for topping, optional

Instructions

  • Preheat oven to 350°F. Line a 8x8-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.)
    Mixing batter for zucchini brownies
  • 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.
    Batter for zucchini brownies in a bowl
  • 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.
    Folding chocolate chips into zucchini brownies batter
  • Spread in prepared pan. Sprinkle coarse sea salt over top, if desired.
    Zucchini brownie batter in a baking dish
  • Bake for 28 to 30 minutes, or until a toothpick inserted comes out with moist crumbs.
    Baked zucchini brownies before cutting
  • Allow to cool slightly, cut into slices, and serve!
    Baked zucchini brownies after cutting

Notes

  • Store Zucchini Brownies covered with plastic wrap at room temperature for up to 3 days.

Nutrition

Serving: 1brownie | Calories: 401kcal | Carbohydrates: 45g | Protein: 6g | Fat: 23g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 569mg | Potassium: 353mg | Fiber: 3g | Sugar: 29g | Vitamin A: 111IU | Vitamin C: 5mg | Calcium: 117mg | Iron: 2mg