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Fudgy Double Chocolate Zucchini Brownies

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These fudgy double chocolate zucchini brownies combine rich chocolate flavor with moist zucchini and a sprinkle of flaky sea salt for a perfect homemade treat that’s indulgent yet a little sneaky healthy.

Ingredients

Scale
  • 1 cup (120 grams) all-purpose flour
  • 3/4 cup (75 grams) unsweetened cocoa powder (preferably Dutch-processed)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (200 grams) granulated sugar
  • 1/2 cup (120 ml) vegetable oil (can substitute melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 to 1 1/2 cups grated zucchini (about 1 medium zucchini), squeezed to remove excess moisture
  • 1/2 cup (90 grams) mini chocolate chips
  • 1 teaspoon flaky sea salt (for sprinkling)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving some overhang on the sides for easy lifting.
  2. Grate the zucchini using a box grater or food processor. Place grated zucchini in a clean kitchen towel and squeeze gently to remove excess moisture.
  3. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  4. In a large bowl, whisk the sugar and vegetable oil until well blended. Add eggs and vanilla extract, whisking until smooth and shiny.
  5. Gradually fold the dry ingredients into the wet ingredients just until combined, avoiding overmixing.
  6. Fold in the grated zucchini and mini chocolate chips evenly.
  7. Pour the batter into the prepared pan and spread evenly with a spatula.
  8. Bake for 30 to 35 minutes, starting to check at 30 minutes by inserting a toothpick in the center; it should come out with a few moist crumbs but no wet batter.
  9. Immediately sprinkle flaky sea salt evenly over the top of the hot brownies.
  10. Let the brownies cool completely in the pan on a wire rack. Use the parchment overhang to lift them out, then cut into squares.

Notes

Do not overmix the batter to avoid tough brownies. Squeeze excess moisture from zucchini to prevent soggy texture. Use Dutch-processed cocoa powder for richer flavor. Start checking brownies at 30 minutes for doneness. Flaky sea salt on top enhances flavor and adds a delightful crunch. Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Nutrition

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

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