Dark Chocolate Zucchini Brownies Recipe

Dark Chocolate Zucchini Brownies Recipe:-Fudgy Dark Chocolate Zucchini Brownies are so rich, tasty, and chock full of chocolate goodness. This homemade cookie recipe has a green vegetable that you will never find out about.
With sea salt on top, two chocolate zucchini cakes are stacked on top of each other.
I love everything about courgette. It’s something we eat for dinner every night. These Bacon Cheeseburger Stuffed Zucchini were a hit with our whole family, even our picky youngest.

Dark Chocolate Zucchini Brownies Recipe


1 . Zucchinil

  • Utilising the side of your grater that is the smallest, shred your zucchini. The zucchini should be very small and should be able to mix in with the brownies so that it is barely noticeable. Be careful not to squeeze the moisture out of the zucchini that has been shredded.
  • It is essential that it be wet in order for the brownies to turn out beautiful and fudgy when they are baked. To remove some of the moisture from your zucchini, you can use a paper towel to squeeze out some of the moisture.


2 . Coconut Oil

  • This recipe also allows you to utilise butter that has been melted. Each one is effective and has a wonderful flavour.


3 . Dark Cocoa Powder

  • contributes to the darkest and most decadent colour and flavour of the brownies. You can also use regular cocoa powder, but you should be aware that the brownies you make will be slightly lighter.


4 . Cinnamon

  • contributes that additional tiny bit of flavour and spice to the dish. In the event that you would like to add a little bit more to it, you are free to put all-spice.


5 . Dark Chocolate Chips

  • Before placing the brownies in the oven, sprinkle some chocolate over the top of the batter. A portion of them will sink into the brownies, while some will remain on top of the brownies. Indulge in the hidden ones for a delightfully unexpected experience.


6 . Sea Salt 

  • provides the dark chocolate brownies with a flavour that is both sweet and salty, which is fantastic.


  • ¼ cup full-fat coconut oil
  • quarter cup of sugar
  • 1 teaspoon of vanilla powder
  • 3 big eggs
  • 1/2 cup of finely shred zucchini
  • 1/4 teaspoon of cinnamon
  • ⅔ cup cocoa powder
  • ½ cup gluten-free flour
  • ½ teaspoon of baking powder
  • ½ teaspoon of salt
  • Two to three tablespoons of dark chocolate chips
  • For decoration if you want, coarse sea salt



  • Set the oven temperature to 350 degrees. Spray a square pan measuring 8 by 8 inches with nonstick baking spray.
  • Combine the sugar and the coconut oil in a mixing bowl. Mix one more after adding the vanilla, eggs and zucchini that has been shredded.
  • To make a brownie batter, stir in the cinnamon, cocoa, flour, baking powder, and salt until it reaches the desired consistency.
  • In the pan that has been prepared, spread the batter. The top should be sprinkled with chips made of dark chocolate.
    28 to 30 minutes should be baked. Take out and sit down.
  • Depending on your preference, cut into squares and then sprinkle with coarse sea salt. Maintain in a container that is hermetically sealed.



  1. The coconut oil (or butter) and sugar should be combined in a mixing basin until the mixture resembles wet sand.
  2. Repeat the mixing process after adding the eggs, vanilla and shredded zucchini.
  3. As you gradually include the flour, cocoa, baking powder, salt, and cinnamon into the mixture, continue to stir it until it resembles brownie batter.
    Transfer the mixture to a baking dish that has been buttered.
  4. Mix some dark chocolate chips into the batter and sprinkle them on top of the brownies. Depending on how you are feeling or how much you like, feel free to add more or less. Then, allow to cool.
  5. A pinch of sea salt should be sprinkled on top of the zucchini brownies after they have been cut into little squares.

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