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Fudgy Double Dark Chocolate Zucchini Brownies Recipe Easy Homemade Dessert with Sea Salt

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These fudgy double dark chocolate zucchini brownies combine rich dark chocolate with moist shredded zucchini for a decadent yet subtly healthy dessert. Finished with a sprinkle of flaky sea salt, they offer a perfect balance of flavors and textures.

Ingredients

Scale
  • 1 ½ cups shredded zucchini (about 1 medium zucchini), finely shredded and moisture squeezed out
  • 4 ounces (115 grams) dark chocolate, chopped (70% cocoa or higher)
  • ⅓ cup (35 grams) unsweetened Dutch-processed cocoa powder
  • 1 cup (125 grams) all-purpose flour (can substitute almond flour for gluten-free)
  • ¾ cup (150 grams) granulated sugar (brown sugar can be used for caramel notes)
  • ½ cup (115 grams) unsalted butter, melted (can substitute coconut oil for dairy-free)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • Flaky sea salt for sprinkling on top

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan or line with parchment paper.
  2. Shred zucchini finely using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze out excess moisture until damp but not soggy.
  3. Melt butter gently in a saucepan or microwave. Stir in chopped dark chocolate while butter is warm until smooth.
  4. In a large bowl, whisk together sugar and eggs. Add vanilla extract and mix until combined.
  5. Pour the slightly cooled chocolate-butter mixture into the egg-sugar mixture and stir gently until smooth and glossy.
  6. In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.
  7. Fold dry ingredients into the wet mixture gently until just combined; do not overmix.
  8. Fold in the shredded zucchini evenly without overworking the batter.
  9. Pour batter into prepared pan and smooth the top. Sprinkle flaky sea salt evenly over the surface.
  10. Bake for 30-35 minutes, checking at 30 minutes. A toothpick inserted should come out with a few moist crumbs but no wet batter.
  11. Let brownies cool completely in the pan on a cooling rack before slicing into squares.

Notes

Squeeze out excess moisture from zucchini to avoid watery batter. Use high-quality dark chocolate for best flavor. Avoid overmixing to keep brownies fudgy, not cakey. Flaky sea salt on top is essential for flavor contrast. Start checking for doneness at 30 minutes to prevent overbaking. Let batter rest 5 minutes before baking to hydrate cocoa powder.

Nutrition

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

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