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Fudgy Dark Chocolate Zucchini Brownies Easy Homemade Recipe with Flaky Sea Salt

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These fudgy dark chocolate zucchini brownies combine rich chocolate flavor with moist texture and a sneaky veggie boost, topped with flaky sea salt for a perfect sweet and savory balance.

Ingredients

Scale
  • 1 cup (230g) grated zucchini, packed (about 1 medium zucchini), finely grated and excess water squeezed out
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (75g) unsweetened dark cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (90g) bittersweet chocolate chips or chopped dark chocolate (60-70% cocoa), optional
  • Flaky sea salt, such as Maldon, for sprinkling

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides, or grease it well.
  2. Grate the zucchini finely using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel or paper towels and gently squeeze out excess moisture until damp but not dripping.
  3. In a large bowl, combine the melted butter (warm but not hot), granulated sugar, eggs, and vanilla extract. Whisk until smooth and slightly glossy, about 1-2 minutes.
  4. Sift together the cocoa powder, baking powder, salt, and flour to prevent lumps and ensure even distribution.
  5. Gradually add the dry ingredients into the wet mixture. Fold gently with a spatula until just combined; do not overmix.
  6. Fold in the grated zucchini and bittersweet chocolate chips until evenly distributed. The batter will be thick and fudgy.
  7. Pour the batter into the prepared pan and spread evenly with a spatula, smoothing the top without pressing down.
  8. Lightly sprinkle flaky sea salt over the top.
  9. Bake for 25-30 minutes, starting to check at 25 minutes. Insert a toothpick in the center; it should come out with a few moist crumbs but no wet batter.
  10. Cool the brownies in the pan for 10 minutes, then lift them out using the parchment paper overhang and transfer to a cooling rack to cool completely.
  11. Slice into 16 squares using a sharp knife, wiping it clean after each cut. Serve at room temperature or slightly warmed.

Notes

Squeeze out excess moisture from zucchini to avoid soggy batter. Use good-quality cocoa powder for best flavor. Room temperature eggs improve batter consistency. Watch baking time closely to keep brownies fudgy. Flaky sea salt topping adds essential texture and flavor contrast. For gluten-free, substitute flour with almond flour or gluten-free blend; for dairy-free, use coconut oil and dairy-free chocolate chips.

Nutrition

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

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