Decadent Zucchini Tahini Brownies

I never thought I’d be sneaking vegetables into my brownies, but here we are—and honestly, these zucchini tahini brownies might be my new favorite treat! The finely shredded zucchini keeps them incredibly fudgy while the chocolate sesame spread adds this rich, nutty depth that makes them taste way more sophisticated than your average brownie. Trust me, even the pickiest eaters won’t detect the veggie hiding inside.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1650-1850
• Protein: 18-22 g
• Fat: 80-90 g
• Carbohydrates: 240-265 g

Ingredients

For the dry mix:

• 3/4 cup flour
• 1/2 cup cocoa powder
• 1 tsp espresso powder
• 3/4 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp ground cinnamon

For the wet mix:

• 3 tbsp oil
• 2 tbsp butter
• 1/4 cup chocolate sesame spread
• 2 tsp vanilla essence
• 1 cup sugar
• 1 cup zucchini (finely shredded and squeezed of excess moisture)

For the finish:

• 3/4 cup chocolate chips
• flaky sea salt

Step 1: Prepare Pan and Mise en Place

• 1 cup zucchini

Preheat your oven to 350°F and line an 8x8 inch baking pan with parchment paper or lightly grease it.

While the oven heats, prepare your zucchini by finely shredding it and squeezing out as much excess moisture as possible using a clean kitchen towel or paper towels—this is crucial because it prevents your brownies from becoming dense or soggy.

Gather all your ingredients and have them measured and ready before you begin mixing, which keeps the process smooth and prevents overmixing.

Step 2: Build the Dry Ingredient Base

• 3/4 cup flour
• 1/2 cup cocoa powder
• 1 tsp espresso powder
• 3/4 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp ground cinnamon

In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, salt, and ground cinnamon.

The espresso powder intensifies the chocolate flavor without adding coffee taste, and the cinnamon adds subtle warmth.

I like to sift the cocoa powder separately before mixing to break up any clumps and ensure even distribution throughout the batter.

Whisk these dry ingredients until they're evenly combined, then set the bowl aside.

Step 3: Create the Wet Ingredient Base

• 3 tbsp oil
• 2 tbsp butter
• 1/4 cup chocolate sesame spread
• 2 tsp vanilla essence
• 1 cup sugar
• 1 cup zucchini

In a separate bowl, combine the oil, butter, and chocolate sesame spread, stirring until the mixture is smooth and well combined.

The butter and oil create a rich, tender crumb while the sesame spread adds subtle nutty depth that complements the chocolate beautifully.

Once smooth, stir in the vanilla essence, then add the sugar and squeeze the prepared zucchini into the mixture, stirring well to incorporate everything evenly.

Step 4: Combine and Fold in Chocolate

• dry ingredient mixture from Step 2
• wet ingredient mixture from Step 3
• 3/4 cup chocolate chips

Pour the wet ingredient mixture from Step 3 into the bowl with the dry ingredients from Step 2, and fold them together gently using a spatula until just combined—be careful not to overmix, as this keeps the brownies tender.

I find it helps to fold in one direction using a sweeping motion from the bottom of the bowl, which ensures even mixing without developing too much gluten.

Once the batter is just combined with no visible dry streaks, fold in the chocolate chips, reserving a small handful for topping.

Step 5: Bake and Finish

• reserved chocolate chips from Step 4
• flaky sea salt

Pour the batter into your prepared pan and smooth the top gently.

Sprinkle the reserved chocolate chips over the surface and bake for 35 minutes, until the center is just set but still slightly fudgy when a toothpick is inserted—it should have a little resistance but not be wet.

Remove from the oven and while the brownies are still warm, sprinkle a light pinch of flaky sea salt over the top for a subtle sweet-salty contrast.

Let the brownies cool completely in the pan before cutting into squares, which helps them firm up and hold their shape.

Decadent Zucchini Tahini Brownies

Delicious Decadent Zucchini Tahini Brownies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 12 slices

Calories: 1750

Ingredients Method

Ingredients

  

For the dry mix

• 3/4 cup flour
• 1/2 cup cocoa powder
• 1 tsp espresso powder
• 3/4 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp ground cinnamon

For the wet mix

• 3 tbsp oil
• 2 tbsp butter
• 1/4 cup chocolate sesame spread
• 2 tsp vanilla essence
• 1 cup sugar
• 1 cup zucchini (finely shredded and squeezed of excess moisture)

For the finish

• 3/4 cup chocolate chips
• flaky sea salt

Method

 

1. Preheat your oven to 350°F and line an 8x8 inch baking pan with parchment paper or lightly grease it. While the oven heats, prepare your zucchini by finely shredding it and squeezing out as much excess moisture as possible using a clean kitchen towel or paper towels—this is crucial because it prevents your brownies from becoming dense or soggy. Gather all your ingredients and have them measured and ready before you begin mixing, which keeps the process smooth and prevents overmixing.
2. In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, salt, and ground cinnamon. The espresso powder intensifies the chocolate flavor without adding coffee taste, and the cinnamon adds subtle warmth. I like to sift the cocoa powder separately before mixing to break up any clumps and ensure even distribution throughout the batter. Whisk these dry ingredients until they're evenly combined, then set the bowl aside.
3. In a separate bowl, combine the oil, butter, and chocolate sesame spread, stirring until the mixture is smooth and well combined. The butter and oil create a rich, tender crumb while the sesame spread adds subtle nutty depth that complements the chocolate beautifully. Once smooth, stir in the vanilla essence, then add the sugar and squeeze the prepared zucchini into the mixture, stirring well to incorporate everything evenly.
4. Pour the wet ingredient mixture from Step 3 into the bowl with the dry ingredients from Step 2, and fold them together gently using a spatula until just combined—be careful not to overmix, as this keeps the brownies tender. I find it helps to fold in one direction using a sweeping motion from the bottom of the bowl, which ensures even mixing without developing too much gluten. Once the batter is just combined with no visible dry streaks, fold in the chocolate chips, reserving a small handful for topping.
5. Pour the batter into your prepared pan and smooth the top gently. Sprinkle the reserved chocolate chips over the surface and bake for 35 minutes, until the center is just set but still slightly fudgy when a toothpick is inserted—it should have a little resistance but not be wet. Remove from the oven and while the brownies are still warm, sprinkle a light pinch of flaky sea salt over the top for a subtle sweet-salty contrast. Let the brownies cool completely in the pan before cutting into squares, which helps them firm up and hold their shape.