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Fudgy Double Chocolate Zucchini Brownies

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These fudgy double chocolate zucchini brownies are dense, moist, and bursting with rich chocolate flavor, enhanced by the subtle texture of zucchini and topped with crunchy sea salt flakes for a perfect sweet-and-savory balance.

Ingredients

Scale
  • 1 ½ cups grated zucchini (medium zucchini, unpeeled, squeezed to remove excess moisture)
  • ⅓ cup unsweetened cocoa powder
  • 1 cup all-purpose flour (can substitute with almond flour for gluten-free)
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • ½ cup (113g) unsalted butter, melted and at room temperature
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ¼ teaspoon salt (plus extra sea salt flakes for topping)
  • ½ cup dark chocolate chips or chunks (semisweet or bittersweet)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, letting the edges hang over for easy removal later.
  2. Grate the zucchini using a box grater or food processor. Place it in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. The zucchini should be damp, not soggy.
  3. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  4. In a large bowl, beat the granulated sugar, brown sugar, and melted butter until smooth and slightly glossy, about 2-3 minutes.
  5. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
  6. Gradually fold the dry ingredients into the wet ingredients using a rubber spatula until just combined. Avoid overmixing.
  7. Fold in the squeezed zucchini and dark chocolate chips until evenly distributed.
  8. Pour the batter into the prepared pan and smooth the top with a spatula.
  9. Sprinkle sea salt flakes generously over the top.
  10. Bake for 25-30 minutes, checking at 25 minutes by inserting a toothpick into the center. It should come out with a few moist crumbs but no wet batter.
  11. Let the brownies cool completely in the pan on a wire rack for at least 20 minutes before lifting out with the parchment paper edges. Cut into squares and enjoy.

Notes

Do not skip squeezing the zucchini to remove excess moisture to avoid watery brownies. Use room temperature eggs for smooth blending. Fold ingredients gently to prevent tough brownies. Adjust baking time if your oven runs hot. Sea salt flakes on top enhance the chocolate flavor with a delightful crunch.

Nutrition

Keywords: fudgy brownies, double chocolate, zucchini brownies, sea salt flakes, easy dessert, homemade brownies, chocolate treat, healthy brownies

Find it online: https://goldensimmer.com/fudgy-double-chocolate-zucchini-brownies-recipe-easy-homemade-treat-with-sea-salt-flakes/