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Fudgy Double Chocolate Zucchini Brownies with Sea Salt Flakes

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These fudgy double chocolate zucchini brownies combine rich bittersweet chocolate with moist zucchini and a sprinkle of sea salt flakes for a perfect balance of indulgence and sneaky nutrition. Ready in under 45 minutes, they are a crowd-pleasing treat perfect for any occasion.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour (or almond flour for gluten-free)
  • 1/2 cup (50g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (120g) grated zucchini, squeezed to remove excess moisture
  • 4 oz (115g) bittersweet chocolate, chopped (optional but highly recommended)
  • Sea salt flakes, for sprinkling

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. Grate 1 cup (120g) of zucchini and squeeze out excess moisture using a clean kitchen towel.
  3. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
  4. In a large bowl, whisk melted butter with sugar until smooth. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
  5. Fold the squeezed zucchini into the wet ingredients until evenly distributed.
  6. Slowly add the dry ingredients to the wet mixture, folding gently to avoid overmixing. The batter should be thick and fudgy.
  7. Fold in the chopped bittersweet chocolate chunks.
  8. Pour the batter into the prepared pan and smooth the top with a spatula.
  9. Bake for 25-30 minutes, checking at 25 minutes with a toothpick; it should come out with a few moist crumbs but no wet batter.
  10. Let the brownies cool completely in the pan (about 30 minutes).
  11. Once cooled, sprinkle sea salt flakes generously on top.
  12. Use the parchment paper overhang to lift the brownies out of the pan, cut into squares, and serve.

Notes

Do not overmix the batter to keep brownies fudgy. Squeeze out as much moisture as possible from zucchini to avoid watery brownies. Use good quality bittersweet chocolate for best flavor. Let brownies cool completely before sprinkling sea salt flakes to maintain their crunch. For dairy-free, substitute butter with coconut oil and use dairy-free chocolate. For vegan, replace eggs with flax eggs.

Nutrition

Keywords: brownies, double chocolate, zucchini, fudgy brownies, sea salt flakes, homemade dessert, easy brownies, gluten-free option, vegan option

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