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Fudgy Double Chocolate Zucchini Brownies with Sea Salt

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Rich, fudgy brownies packed with shredded zucchini and double chocolate, topped with flaky sea salt for the perfect sweet-salty finish. A delicious way to use up summer zucchini without anyone knowing it’s there.

Ingredients

Scale
  • 1 ½ cups (about 200g) shredded zucchini (from about 1 medium zucchini, squeezed dry)
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • ½ cup (120ml) vegetable oil (or other neutral oil)
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • ¾ cup (90g) all-purpose flour (spooned and leveled)
  • ½ cup (45g) unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup (175g) semi-sweet chocolate chips (divided)
  • Flaky sea salt (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment if desired.
  2. Wash zucchini and trim ends. Shred using a box grater into a bowl. Place shredded zucchini in a clean kitchen towel and squeeze firmly over the sink to remove as much moisture as possible. Set aside.
  3. In a large mixing bowl, whisk together granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and slightly thickened, about 1 minute.
  4. Stir the squeezed zucchini into the wet mixture until evenly distributed.
  5. In a separate small bowl, whisk together flour, cocoa powder, baking powder, and salt.
  6. Gradually add dry ingredients to wet mixture, stirring with a rubber spatula until just combined. Do not overmix. Fold in ½ cup of the chocolate chips.
  7. Pour batter into prepared pan and spread evenly. Sprinkle remaining ½ cup chocolate chips over the top, pressing them in gently.
  8. Bake for 25-30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Edges should look set and slightly pulling away from the pan.
  9. As soon as brownies come out of the oven, sprinkle flaky sea salt over the top. Let cool in the pan on a wire rack for at least 20 minutes, then lift out using parchment handles. Cool completely before cutting into squares.

Notes

Squeeze zucchini thoroughly to remove moisture—this is crucial for fudgy texture. Do not overbake; brownies continue to cook from residual heat. Let cool completely before cutting for clean squares. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, ensure chocolate chips are dairy-free. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: zucchini brownies, double chocolate brownies, fudgy brownies, sea salt brownies, summer dessert, vegetable dessert, easy brownies

Find it online: https://cooksyla.com/fudgy-double-chocolate-zucchini-brownies-with-sea-salt/