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Fudgy Double Chocolate Zucchini Brownies

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These fudgy double chocolate zucchini brownies are moist, dense, and rich with a subtle zucchini moisture and a finishing touch of flaky sea salt for a salty-sweet flavor contrast. Perfect for easy homemade treats using simple pantry staples.

Ingredients

Scale
  • 1 cup all-purpose flour (120g) – can substitute with almond flour for gluten-free
  • ½ cup unsweetened cocoa powder (50g) – Dutch-processed recommended
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ⅓ cup vegetable oil (80ml) – can substitute with melted coconut oil
  • ¾ cup granulated sugar (150g)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini (about 120g), squeezed dry
  • ½ cup semisweet or bittersweet chocolate chips (90g)
  • Flaky sea salt for sprinkling on top

Instructions

  1. Preheat the oven to 350°F (175°C). Position a rack in the center. Line an 8×8-inch baking pan with parchment paper, letting some hang over the edges for easy lifting.
  2. Grate 1 cup of zucchini (about 120g) using a box grater. Place the grated zucchini in a clean kitchen towel or paper towels and squeeze out as much moisture as possible.
  3. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Whisk gently to combine and set aside.
  4. In a large bowl, whisk the vegetable oil and granulated sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Fold the grated zucchini into the wet mixture gently but thoroughly.
  6. Gradually add the dry ingredients to the wet zucchini mixture, folding gently with a spatula until just combined. Avoid overmixing.
  7. Fold in the chocolate chips evenly.
  8. Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
  9. Bake for 25-30 minutes. Start checking at 25 minutes by inserting a toothpick in the center; expect moist crumbs but no wet batter. Edges should start pulling away slightly.
  10. Immediately after removing from oven, sprinkle flaky sea salt evenly on top while the brownies are still warm.
  11. Let the brownies cool completely in the pan on a wire rack for at least 30 minutes before lifting out using the parchment overhang. Cut into 12 squares and serve.

Notes

Press out excess moisture from zucchini to avoid soggy brownies. Do not overmix batter to keep brownies tender. Use good quality chocolate and Dutch-processed cocoa for best flavor. Sprinkle flaky sea salt immediately after baking for best adherence and flavor contrast. If zucchini is too watery, add an extra tablespoon of flour. Slightly underbake for gooey center.

Nutrition

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

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