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Delicious Double Chocolate Fudge Zucchini Brownies

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Velvety and dense brownies with a fudge-y interior flecked with zucchini, topped with flaky sea salt for a perfect balance of rich chocolate and subtle freshness.

Ingredients

Scale
  • 1 cup (240g) shredded zucchini, squeezed dry
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (95g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (135g) semi-sweet chocolate chips or chunks
  • Flaky sea salt, for sprinkling

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 8×8-inch baking pan with parchment paper, leaving some overhang for easy lifting later.
  2. Shred 1 cup of zucchini using a box grater or food processor. Place it in a clean kitchen towel and squeeze firmly to remove excess moisture.
  3. Melt 1/2 cup (115g) of unsalted butter until just liquid. Let it cool slightly.
  4. In a large mixing bowl, whisk together the melted butter, 1 cup (200g) granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract until smooth and glossy.
  5. In a separate bowl, sift together 3/4 cup (95g) all-purpose flour, 1/2 cup (45g) unsweetened cocoa powder, 1/4 teaspoon baking powder, and 1/4 teaspoon salt.
  6. Gradually add the dry ingredients to the wet mix, folding gently with a spatula until just combined.
  7. Fold in the squeezed zucchini and 3/4 cup (135g) of chocolate chips or chunks.
  8. Pour the batter into the prepared pan, spreading it evenly. Tap the pan lightly on the counter to settle the batter and release air bubbles.
  9. Bake for 25-30 minutes. Start checking at 25 minutes by inserting a toothpick in the center; it should come out with moist crumbs but not wet batter.
  10. Right after removing from the oven, sprinkle flaky sea salt evenly over the surface.
  11. Let the brownies cool in the pan on a wire rack for at least 1 hour before slicing.

Notes

Squeeze zucchini thoroughly to avoid soggy brownies. Use Dutch-processed cocoa powder for smoother taste. Start checking brownies at 25 minutes to avoid overbaking. Sprinkle flaky sea salt immediately after baking for best flavor contrast. For cleaner edges, chill brownies for 30 minutes before slicing. Variations include adding nuts, dried cherries, or using vegan/gluten-free substitutions.

Nutrition

Keywords: double chocolate brownies, zucchini brownies, fudge brownies, healthy brownies, homemade brownies, sea salt brownies, easy brownies, chocolate dessert

Find it online: https://spoonmira.com/delicious-double-chocolate-fudge-zucchini-brownies-recipe-for-easy-homemade-treats/