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Wondering what to do with all the zucchini you grew in your garden this year? Fudgy chocolate zucchini brownies are the apparent response if you have a sweet tooth! This simple chocolate zucchini brownie dish fasts to make, and will be a substantial hit with everybody in the family!

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These gluten free fudgy chocolate zucchini brownies fast to make and reasonably healthy compared to other brownie dishes. I imply, it has a veggie in it so it must be healthy, ideal?

But don’t let the veggie part fool you. These brownies are fudgy, chocolatey goodness that makes it hard to consume just each one!


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You can utilize zucchini fresh from your garden for this dish (either green zucchini or yellow zucchini will work), or you can purchase fresh zucchini from the shop. If your garden-grown zucchini is big, it will be seedy within. Do not fret, you can still use it to make these chocolate zucchini brownies. Just make sure to use just the outer parts of the zucchini, and dispose of the seedy core.

Overall Time– 20 minutes
Yields– 24 chocolate brownie squares

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Product Needed:.

9 × 13 glass baking meal.
Mixing bowl.
Spoon (for stirring).
Parchment paper.
Great cheese grater.
Determining cups.
Determining spoons.
Spatula (for ditching the batter into the pan and spreading out icing).
Plastic knife.


1/2 cup shredded zucchini (use the fine side of a cheese grater!).
1/3 cup greek-style yogurt.
1 cup + 2 tbsp water.
2 tsp pure vanilla extract.
3 tablespoon flaxseed meal.
1/2 cup + 2 tbsp grease.
3/4 cup cocoa powder.
1 cup coconut flour.
1/2 tsp salt.
1/2 tsp baking soda.
3/4 cup + 2 tablespoon brown sugar.
1/2 cup chopped dark chocolate chips (optional).


Action 1: Preheat the oven and prepare baking meal– Pre-heat your oven to 350 F and line a 9 × 13 glass baking dish with parchment paper. These brownies are fudgy and will stick quickly to the side of the meal if you avoided this action. Do not skip it!

Action 2: Mix damp ingredients together– Utilize a fine cheese grater to shred the zucchini straight into the stand mixer. Then, include the greek yogurt, water, vanilla, flaxseed meal, and vegetable oil in with the zucchini. Whisk well and let sit at 5-10 minutes. It will be mainly liquid– that’s what you want! The zucchini requires time to soak up all of the other flavors to make your brownie incredibly scrumptious.

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Step 3: Mix dry components individually– In a separate blending bowl, integrate the cocoa powder, coconut flour, salt, baking soda, brown sugar, and the dark chocolate chips. Stir well! The chocolate chips add a bit of a crunch to the brownie, so if you don’t love a crunch in your brownie– leave them out. As you are blending, you’ll the coconut odor from the flour will be strong, however you can’t taste coconut in the brownie once it’s cooked.

Step 4: Mix wet and dry ingredients together– After the 5-10 minutes of letting your liquid mix sit, pour it into the cocoa mixture, stirring simply up until well combined. The batter will be thick and sticky and oh-so-chocolatey! It needs to look more like cookie batter than brownie or cake batter. If so– you are well on your method to making the IDEAL fudgy chocolate zucchini brownies!

Step 5: Spread batter into baking dish– Pour the gooey batter into the baking dish on top of the parchment paper. It will be a giant chocolate blob– you need to help it spread out in the pan with a spoon or spatula. Press down strongly up until the brownie batter evenly covers the pan (more parchment paper can assist here to push down the batter). These brownies tend to be a bit crumbly, so compressing them helps to hold them together. Plus, it’s type of enjoyable to smoosh it down!

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Step 6: Bake the brownies– Bake 19-20 minutes then get rid of from the oven. Do you smell the delicious chocolatey goodness yet?!?!

Action 7: Pat brownies firmly– Once the timer goes off, do not utilize the toothpick test to check your brownies for doneness! These will NOT come out clean– and that’s OK. Instead, pat your zucchini brownies securely with a spatula or another sheet of parchment paper. This will help them hold together a bit better when you are prepared to eat them.

Step 8: Let them cool– Let your chocolate zucchini brownies cool. This is without a doubt the hardest part. Your eyes can see the brownies, your nose can smell them, but your taste still need to wait. Sorry, men!

Step 9: Cut brownies with plastic knife– Cut into 24 squares with a plastic knife (so they do not fall apart). If you want to be a little greedy (which is reasonable), cut them into 12 squares for bigger servings.

Step 10: Cool brownies for much better flavor– Now, you can eat your fudgy chocolate zucchini brownies at this stage … BUT believe me when I state they are better after refrigerating them and allowing the tastes have more time to marinate together! Stick them in the fridge for a minimum of a number of hours, ideally overnight. OR, eat one now, and then one later on. No judgment here.

Action 11: Include your preferred frosting (optional)– You can eat these brownies as-is and they are delicious, however if you want to take them up a notch, add your favorite frosting. I added a simple buttercream to mine: 1 softened stick of butter, 1/2 tablespoon vanilla, 1.5 cups powdered sugar, 2 tablespoon whipping cream.

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These delicious chocolate zucchini brownies are so remarkable it’s hard to not end up the entire pan myself. I definitely enjoy that I can take something unhealthy and make them a little healthier by using zucchini. Plus it’s a fantastic way to consume extra zucchini from the garden!