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Fudgy Double Chocolate Zucchini Brownies with Sea Salt

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These fudgy double chocolate zucchini brownies are dense, rich, and indulgent with a sneaky veggie twist. The zucchini adds moisture without sogginess, while the double chocolate and flaky sea salt create a rich, layered flavor.

Ingredients

Scale
  • 1 cup shredded zucchini, squeezed dry (about 1 medium zucchini)
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup bittersweet chocolate chips or chopped chocolate
  • Flaky sea salt (such as Maldon), for topping

Instructions

  1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. Shred about 1 cup of zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
  3. Melt 1/2 cup unsalted butter in a microwave-safe bowl until fully liquid but not browned. Let it cool slightly.
  4. In a large bowl, whisk together melted butter and 1 cup granulated sugar until smooth. Add 2 large eggs, one at a time, whisking well after each. Stir in 1 teaspoon vanilla extract.
  5. In a separate bowl, sift together 1/3 cup unsweetened cocoa powder, 1/2 cup all-purpose flour, 1/4 teaspoon baking powder, and 1/4 teaspoon salt.
  6. Gradually fold the dry ingredients into the wet mixture using a spatula, just until combined. Avoid overmixing.
  7. Fold in the shredded zucchini and 1/2 cup bittersweet chocolate chips, distributing evenly.
  8. Pour the batter evenly into the prepared pan using a spatula.
  9. Bake for 25-30 minutes. Check at 25 minutes by inserting a toothpick into the center; it should come out with a few moist crumbs but no wet batter.
  10. Let the brownies cool completely in the pan on a wire rack. Once cool, sprinkle flaky sea salt generously over the top.
  11. Use the parchment paper overhang to lift brownies from the pan. Slice into 12 squares and serve.

Notes

Dry zucchini thoroughly to avoid soggy brownies. Use a mix of cocoa powder and melted chocolate for deeper flavor. Fold ingredients gently to prevent tough brownies. Slightly underbake for fudgy texture. Sprinkle flaky sea salt after baking for a gourmet touch. Frozen zucchini can be used if thawed and squeezed dry. Variations include adding nuts, spices, or making vegan/gluten-free substitutions.

Nutrition

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

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