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Fudgy Double Chocolate Zucchini Brownies Recipe Easy Homemade with Sea Salt Flakes

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These fudgy double chocolate zucchini brownies combine rich cocoa powder and melted dark chocolate with fresh shredded zucchini for moist, indulgent brownies topped with crunchy sea salt flakes.

Ingredients

Scale
  • 1.5 cups shredded zucchini (about 180g), packed, fresh and unpeeled
  • 1/2 cup unsweetened cocoa powder (50g), Dutch-processed recommended
  • 4 oz dark chocolate (115g), chopped and melted, at least 70% cocoa
  • 3/4 cup all-purpose flour (95g) – can substitute almond flour for gluten-free
  • 1 cup sugar (200g), mix of granulated and brown sugar
  • 1/2 cup unsalted butter (115g), melted and cooled
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1/2 tsp baking powder
  • 1 tsp sea salt flakes, for sprinkling on top
  • Optional: 1/2 cup chopped walnuts or chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Shred zucchini finely using a grater. Place shredded zucchini in a clean kitchen towel and squeeze gently to remove excess moisture.
  3. In a medium bowl, whisk together flour, cocoa powder, baking powder, and a pinch of salt.
  4. Melt dark chocolate and butter together in short bursts in the microwave or over a double boiler until smooth. Let cool slightly.
  5. In a large bowl, whisk eggs, sugar, and vanilla extract until pale and slightly fluffy, about 2 minutes.
  6. Stir melted chocolate mixture into the wet ingredients until just combined.
  7. Fold dry ingredients into the wet mixture in two additions, mixing gently until no streaks remain.
  8. Fold in the squeezed zucchini and optional walnuts or chocolate chips if using.
  9. Pour batter into prepared pan and spread evenly. Sprinkle sea salt flakes evenly over the top.
  10. Bake for 25-30 minutes, checking at 25 minutes with a toothpick; it should come out with moist crumbs but no wet batter.
  11. Cool completely in the pan before lifting out with parchment paper.
  12. Cut into squares and serve at room temperature or slightly warmed.

Notes

Squeeze zucchini well to avoid watery batter. Melt dark chocolate separately from butter for smoother texture. Do not overbake to keep fudgy texture. Sea salt flakes sprinkled on top add a crunchy, savory contrast. Optional add-ins include walnuts or chocolate chips. For vegan adaptation, substitute eggs with flax eggs and use dairy-free butter and chocolate.

Nutrition

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

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