Vegan dark chocolate zucchini brownies
Prep time
Cook time
Total time
Serves: 12
  • 2 tablespoons flax meal
  • 5 tablespoons water
  • 1 cup spelt flour (regular pastry flour, or all-purpose flour)
  • ⅓ cup unsweetened cocoa powder
  • 1½ teaspoons baking soda
  • ½ teaspoon kosher salt
  • ⅓ cup melted coconut oil
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract (you can use an equal amount of vanilla bean paste if you have it)
  • 2 cups shredded zucchini (about 2 medium zucchini)
  • ⅓ cup chopped walnuts
  • 1½ cups dark chocolate chips
  • ¼ - ½ teaspoon Maldon sea salt
  1. Pre-heat the oven to 350 degrees, with a rack in the center of the oven.
  2. Line an 8x8 square baking pan with parchment paper allowing the edges to drape over the pan for easy removal. Lightly spray the parchment with cooking spray and set aside.
  3. To make the flax egg combine the 2 tablespoons of flax meal with the water and place in the refrigerator. Let sit for 20-30 minutes to gel slightly while you prepare the dry ingredients. You can pop this mixture in the fridge the night before so you don't have to wait, the mixture will keep for up to a week.
  4. Sift the flour, cocoa powder, baking soda, and salt together in a medium bowl
  5. Add the coconut oil, sugar, vanilla extract, zucchini and the flax egg to a large bowl and stir well to combine.
  6. Add the dry ingredients and stir well until you get a nice batter consistency.
  7. Add the chocolate chips and walnuts and mix to incorporate.
  8. Pour the batter into the prepared pan. Bake the brownies at 350 degrees for 30 to 40 minutes, or until the center is just set and a toothpick inserted into the center comes out relatively clean. While the brownies are still warm sprinkle with the sea salt.
  9. Allow the brownies to cool completely before slicing.
Recipe by Scaling Back at