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Delicious Double Chocolate Zucchini Brownies with Easy Sea Salt Fudge Glaze

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Moist, fudgy double chocolate brownies with hidden zucchini for moisture and a rich sea salt fudge glaze that balances sweetness with a hint of saltiness.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour (or almond flour for a gluten-free option)
  • 1 cup (200g) granulated sugar
  • ½ cup (50g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (180g) grated zucchini, squeezed dry
  • ¾ cup (130g) semi-sweet chocolate chips
  • For the Sea Salt Fudge Glaze:
  • 1 cup (170g) semi-sweet chocolate chips
  • ½ cup (120ml) heavy cream
  • 2 tablespoons unsalted butter
  • ½ teaspoon flaky sea salt

Instructions

  1. Grate 1 ½ cups fresh zucchini and squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth. (10 minutes)
  2. Preheat oven to 350°F (175°C). Lightly grease a 9×9 inch baking pan or line it with parchment paper. (5 minutes)
  3. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt until evenly combined. (5 minutes)
  4. In a separate bowl, beat eggs, then add vegetable oil and vanilla extract. Stir until smooth. (3 minutes)
  5. Add squeezed zucchini and wet ingredients into the dry mixture. Fold gently with a spatula until just combined. (3 minutes)
  6. Fold in semi-sweet chocolate chips evenly throughout the batter. (1 minute)
  7. Pour batter into prepared pan and smooth the top. Bake for 30-35 minutes. Check doneness with a toothpick; moist crumbs are fine but no wet batter. (30-35 minutes)
  8. Let brownies cool completely on a wire rack. (At least 30 minutes)
  9. Make the glaze: Heat heavy cream in a small saucepan until just simmering. Remove from heat and stir in chocolate chips and butter until smooth and glossy. Let cool slightly to thicken. Pour over cooled brownies and sprinkle with flaky sea salt. (10 minutes)
  10. Allow glaze to set for 15 minutes before slicing into squares. Use a sharp knife warmed in hot water and wiped dry for clean cuts. (15 minutes)

Notes

Squeeze zucchini dry to avoid soggy brownies. Use quality cocoa powder for best flavor. Mix batter just until combined to keep brownies fudgy. Let glaze cool slightly before pouring to prevent melting the brownie surface. If glaze is too runny, chill for 5-10 minutes. For dairy-free, substitute butter with coconut oil and heavy cream with coconut milk. Gluten-free option uses almond or oat flour.

Nutrition

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

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