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Extra Fudgy Zucchini Brownies Recipe Perfect for Dark Chocolate Lovers

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These extra fudgy zucchini brownies combine rich dark chocolate with a subtle crunch of sea salt, delivering a moist, dense texture with a hidden veggie twist. Perfect for dark chocolate lovers and quick to make in under 40 minutes.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour (or almond flour for a gluten-free twist)
  • ¼ cup (25g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ cup (115g) unsalted butter, melted and slightly cooled (or coconut oil for dairy-free)
  • 1 cup (200g) granulated sugar (or coconut sugar for a deeper sweetness)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (150g) shredded zucchini, squeezed dry
  • ½ cup (90g) dark chocolate chips or chopped dark chocolate (70% cacao or higher)
  • Flaky sea salt, a light sprinkle (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch (23×23 cm) baking pan or line it with parchment paper.
  2. Shred 1 ½ cups (150g) of zucchini using a box grater. Place it in a clean kitchen towel or paper towels and squeeze out as much moisture as possible (about 3-5 minutes).
  3. In a large bowl, whisk together 1 ½ cups (180g) all-purpose flour, ¼ cup (25g) cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon fine sea salt.
  4. In another bowl, whisk ½ cup (115g) melted unsalted butter with 1 cup (200g) granulated sugar until smooth. Add 2 room-temperature eggs and 1 teaspoon vanilla extract, mixing until fully incorporated.
  5. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. Fold in the shredded zucchini and ½ cup (90g) dark chocolate chips.
  6. Pour the batter evenly into the prepared pan and smooth the top. Sprinkle a light pinch of flaky sea salt over the surface.
  7. Bake for 30-35 minutes, starting to check at 30 minutes by inserting a toothpick in the center; it should come out with a few moist crumbs but not wet batter.
  8. Remove from oven and place on a cooling rack. Let cool completely (about 1 hour) before slicing.

Notes

Squeeze zucchini thoroughly to avoid soggy brownies. Use room-temperature eggs for even baking. Fold ingredients gently to keep brownies fudgy. Start checking doneness at 30 minutes to avoid drying out. Flaky sea salt on top enhances chocolate flavor and adds a subtle crunch. Resting batter for 10 minutes before baking can improve texture but is optional.

Nutrition

Keywords: zucchini brownies, fudgy brownies, dark chocolate brownies, sea salt brownies, vegetable dessert, gluten-free brownies, vegan brownies, easy brownies

Find it online: https://dahliadishes.com/extra-fudgy-zucchini-brownies-recipe-perfect-for-dark-chocolate-lovers/