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Fudgy Double Chocolate Zucchini Brownies Recipe

★★★★★

4.8 from 131 reviews
  • Author: anna
  • Total Time: 45 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

These Fudgy Double Chocolate Zucchini Brownies combine rich chocolate flavor with moist zucchini for a healthier twist on a classic treat. Packed with cocoa and chocolate chips, these brownies are delightfully fudgy and perfect for chocolate lovers looking to sneak in some veggies. The addition of flaky sea salt on top highlights the chocolate’s depth, creating a perfect balance of sweet and savory.

Ingredients

Scale

Dry Ingredients

  • 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

Wet Ingredients

  • 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

Add-ins and Topping

  • ½ cup semisweet or bittersweet chocolate chips (90g)
  • Flaky sea salt for sprinkling on top

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (175°C). Position a rack in the center and line an 8×8-inch baking pan with parchment paper, leaving overhang for easy lifting later.
  2. Prepare Zucchini: Grate 1 cup of zucchini (about 120g). Use a clean kitchen towel or paper towels to squeeze out as much moisture as possible to avoid soggy brownies.
  3. Mix Dry Ingredients: In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Whisk to combine and set aside.
  4. Mix Wet Ingredients: In a large bowl, whisk vegetable oil and granulated sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Combine Zucchini: Fold the grated zucchini into the wet mixture gently but thoroughly to ensure even distribution without breaking up the texture.
  6. Add Dry Ingredients: Gradually fold the dry ingredients into the wet mixture using a spatula just until combined to avoid overmixing, which can toughen the brownies.
  7. Add Chocolate Chips: Gently fold in the chocolate chips evenly throughout the batter.
  8. Transfer to Pan: Spread the batter evenly in the prepared baking pan and smooth the top with a spatula for an even bake.
  9. Bake: 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 no wet batter. Edges should start pulling away slightly.
  10. Add Sea Salt: Immediately after removing from the oven, sprinkle flaky sea salt evenly over the top while the brownies are still warm.
  11. Cool and Serve: Let the brownies cool completely in the pan on a wire rack for at least 30 minutes. Use the parchment overhang to lift them out before cutting into 12 squares and serving.

Notes

  • For a gluten-free version, substitute all-purpose flour with almond flour.
  • Make sure to squeeze out zucchini moisture thoroughly to prevent soggy brownies.
  • Use Dutch-processed cocoa powder for a richer chocolate flavor.
  • Do not overmix the batter to maintain fudgy texture.
  • Flaky sea salt enhances the chocolate flavor and adds a pleasant contrast.
  • Allow brownies to cool completely before cutting to ensure clean edges.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: fudgy brownies, zucchini brownies, chocolate zucchini brownies, healthy brownies, double chocolate, baked dessert, vegetarian dessert

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Find it online: https://recipiana.com/fudgy-double-chocolate-zucchini-brownies-recipe/