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Fudgy Double Chocolate Zucchini Brownies with Sea Salt

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These fudgy double chocolate zucchini brownies are moist, rich, and feature a perfect salty-sweet balance with a sprinkle of sea salt. They sneak in veggie goodness without compromising indulgent chocolate flavor.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour (can swap 1:1 gluten-free flour blend for GF option)
  • ½ cup (50g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • 2 large eggs, room temperature
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • ½ cup (90g) semi-sweet chocolate chips or chunks
  • 1 ½ cups (about 2 medium) grated zucchini, squeezed gently to remove excess moisture
  • Flaky sea salt, for sprinkling

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking pan or line it with parchment paper, leaving an overhang for easy brownie removal.
  2. Shred the zucchini using a box grater. Place the grated zucchini in a clean kitchen towel or paper towel, and gently squeeze out some of the moisture—keep it moist but not dripping.
  3. In a medium bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, and salt. Set aside.
  4. In a large bowl, combine the granulated sugar and brown sugar, then beat in the eggs one at a time until smooth and pale.
  5. Slowly pour in the melted butter and vanilla extract, stirring gently to combine without overmixing.
  6. Gradually fold the dry ingredients into the wet ingredients until just combined; avoid overmixing.
  7. Gently fold in the shredded zucchini and chocolate chips.
  8. Pour the batter into the prepared pan and spread evenly with a spatula.
  9. Bake for 30-35 minutes, starting to check at 30 minutes with a toothpick; it should come out with a few moist crumbs but no wet batter.
  10. Cool completely in the pan on a wire rack for at least 30 minutes before cutting.
  11. Sprinkle the top with flaky sea salt just before serving.

Notes

Do not overmix the batter to keep brownies fudgy. Lightly drain zucchini to retain moisture but avoid sogginess. Use quality chocolate for best flavor. Start checking brownies at 30 minutes to avoid overbaking. Cool completely before cutting for clean slices. Sprinkle sea salt after baking for best texture and flavor.

Nutrition

Keywords: fudgy brownies, double chocolate, zucchini brownies, sea salt, moist brownies, chocolate dessert, healthy brownies, easy brownies, gluten-free option, dairy-free option

Find it online: https://gleefulfork.com/fudgy-double-chocolate-zucchini-brownies-with-sea-salt-easy-recipe-for-moist-and-rich-treats/