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Fudgy Double Chocolate Zucchini Brownies with Sea Salt Flakes

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Rich and fudgy brownies that sneak in moisture and nutrition from zucchini, enhanced with a sprinkle of sea salt flakes for a perfect sweet and salty balance.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour (for gluten-free option, use almond flour)
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 1 cup (120g) finely grated zucchini (packed, no need to squeeze out moisture)
  • 4 ounces (115g) bittersweet or semisweet chocolate, chopped
  • Sea salt flakes (such as Maldon) for sprinkling

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. Grate 1 cup (120g) zucchini finely; no need to squeeze out moisture. Set aside.
  3. In a large bowl, whisk together flour, cocoa powder, baking powder, and salt until evenly combined.
  4. In another bowl, whisk granulated sugar, brown sugar, eggs, melted butter, and vanilla extract until smooth and glossy.
  5. Pour wet ingredients into dry ingredients and stir gently with a rubber spatula until just combined; avoid overmixing.
  6. Fold in grated zucchini and chopped chocolate pieces until evenly distributed.
  7. Spread batter evenly into prepared pan, smoothing the top gently.
  8. Bake for 30-35 minutes, checking at 30 minutes with a toothpick; it should come out with moist crumbs but not wet batter.
  9. Immediately after removing from oven, sprinkle sea salt flakes generously over warm brownies.
  10. Let brownies cool completely in the pan on a wire rack. Use parchment overhang to lift out and slice into 16 squares.

Notes

Do not overmix the batter to avoid tough brownies. Use room temperature eggs for better emulsification. Grate zucchini finely for best texture. Start checking brownies at 30 minutes to prevent overbaking. Sea salt flakes are essential for flavor contrast. Let brownies cool completely before slicing to maintain fudgy texture. For dairy-free version, substitute butter with coconut oil and use dairy-free chocolate chips. For gluten-free, use almond flour or a gluten-free flour blend.

Nutrition

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

Find it online: https://juliamadeit.com/fudgy-double-chocolate-zucchini-brownies-with-sea-salt-flakes-recipe-for-perfect-homemade-treats/