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Fudgy Dark Chocolate Zucchini Brownies Recipe with Sea Salt

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These fudgy dark chocolate zucchini brownies combine rich chocolate flavor with moist zucchini and a sprinkle of sea salt for a perfect balance of indulgence and nutrition.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour (or substitute almond flour for gluten-free)
  • ½ cup (45g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • ¾ cup (150g) granulated sugar (can swap for coconut sugar)
  • ⅓ cup (80ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (120g) shredded zucchini, squeezed to remove excess moisture
  • ½ cup (90g) dark chocolate chips or chunks (optional)
  • Coarse sea salt flakes, a light sprinkle for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease or line a 9×9 inch baking pan with parchment paper, leaving a bit of overhang for easy removal.
  2. Shred 1 cup of zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove excess water.
  3. In a medium bowl, sift together 1 cup all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking powder, and ½ teaspoon sea salt. Whisk to combine evenly.
  4. In a separate bowl, whisk ¾ cup granulated sugar with ⅓ cup vegetable oil until combined. Add 2 room-temperature eggs, one at a time, whisking after each addition. Stir in 1 teaspoon vanilla extract.
  5. Gently stir the shredded zucchini into the wet ingredients until the batter becomes thicker and moister.
  6. Gradually add the dry mixture to the wet zucchini batter, folding carefully until just combined. Avoid overmixing.
  7. Fold in ½ cup dark chocolate chips if using.
  8. Transfer the batter into the prepared baking pan, smoothing the top evenly with a spatula.
  9. Lightly scatter coarse sea salt flakes over the batter’s surface.
  10. Bake for 25–30 minutes. Start checking at 25 minutes by inserting a toothpick in the center; it should come out with a few moist crumbs but not wet batter.
  11. Let the brownies cool completely in the pan on a wire rack before slicing.

Notes

Squeeze zucchini thoroughly to avoid soggy brownies. Avoid overmixing to keep brownies tender. Use good quality Dutch-processed cocoa and bittersweet chocolate for best flavor. Sea salt on top enhances chocolate richness. Baking times may vary; start checking at 25 minutes. Batter can be prepared a day ahead and baked fresh. Store brownies in airtight container at room temperature for up to 3 days, refrigerate up to a week, or freeze up to 3 months.

Nutrition

Keywords: fudgy brownies, dark chocolate, zucchini brownies, sea salt, healthy dessert, gluten-free adaptable, vegan adaptable

Find it online: https://prismtaste.com/fudgy-dark-chocolate-zucchini-brownies-recipe-with-sea-salt-easy-and-perfect/