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Double Chocolate Zucchini Brownies

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These double chocolate zucchini brownies are fudgy, moist, and rich with a subtle veggie boost and a sprinkle of sea salt for a perfect balance of flavors.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour (or almond flour for gluten-free)
  • ½ cup (50g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt (plus extra flaky sea salt to sprinkle on top)
  • ½ cup (115g) unsalted butter, melted and slightly cooled (or coconut oil for dairy-free)
  • ¾ cup (150g) granulated sugar (or coconut sugar)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (120g) finely shredded zucchini, squeezed to remove excess moisture
  • ½ cup (90g) chopped dark chocolate or semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×9 inch (23×23 cm) baking pan lightly or line it with parchment paper, leaving a slight overhang for easy lifting.
  2. Shred the zucchini finely using a box grater or food processor. Place it in a clean kitchen towel or paper towels and squeeze gently to remove excess water.
  3. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
  4. In a large bowl, whisk the melted butter with granulated sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Fold the shredded zucchini into the wet ingredients.
  6. Gradually add the dry ingredients into the wet zucchini mixture. Stir gently with a spatula until just combined; do not overmix.
  7. Fold in the chopped dark chocolate or chocolate chips evenly through the batter.
  8. Pour the batter into the prepared pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  9. Lightly sprinkle flaky sea salt over the top.
  10. Bake for 25-30 minutes, starting to check 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. Use the parchment paper overhang to lift them out before slicing into squares.

Notes

Squeeze zucchini well to avoid soggy brownies. Do not overmix batter to keep brownies fudgy. Use flaky sea salt like Maldon for best flavor contrast. For vegan version, substitute butter with coconut oil, eggs with flax eggs, and use dairy-free chocolate. Optional add-ins include chopped nuts or espresso powder for flavor depth.

Nutrition

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

Find it online: https://blingbite.com/double-chocolate-zucchini-brownies-recipe-easy-homemade-sea-salt-treats/