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Fudgy Dark Chocolate Zucchini Brownies with Sea Salt Caramel Drizzle

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These brownies combine rich dark chocolate with shredded zucchini for a fudgy, moist texture, topped with a salty-sweet sea salt caramel drizzle. A comforting treat that sneaks in veggies without compromising flavor.

Ingredients

Scale
  • ½ cup (50g) unsweetened dark chocolate cocoa powder
  • 1 cup (120g) all-purpose flour (or almond flour/gluten-free blend for gluten-free option)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup (150g) granulated sugar (or coconut sugar)
  • ⅓ cup (80ml) vegetable oil (canola or avocado oil preferred)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 medium zucchini (about 1 cup shredded, packed), grated and excess water squeezed out
  • ½ cup (120ml) sea salt caramel sauce (homemade or store-bought)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, allowing edges to hang over for easy removal.
  2. Shred the zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and gently squeeze out excess liquid.
  3. In a large bowl, sift together cocoa powder, flour, baking powder, and salt. Whisk to combine evenly.
  4. In a separate bowl, whisk granulated sugar and vegetable oil until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Fold shredded zucchini into the wet mixture until evenly distributed.
  6. Gradually add dry ingredients to wet mixture, folding gently with a spatula until just combined. Batter should be thick and fudgy, not runny.
  7. Pour batter into prepared pan and smooth the top with a spatula.
  8. Bake for 25-30 minutes. Check at 25 minutes with a toothpick; it should come out with moist crumbs but no wet batter.
  9. Cool brownies completely in the pan on a wire rack.
  10. Warm caramel sauce slightly and drizzle over cooled brownies in a zigzag pattern. Sprinkle a few flakes of sea salt on top.
  11. Lift brownies out using parchment overhang, slice into squares, and serve.

Notes

Squeeze excess water from zucchini to avoid gummy brownies. Use quality dark cocoa powder for best flavor. Mix batter just until combined to prevent tough brownies. Check baking time closely to maintain fudgy texture. Drizzle caramel only after brownies have cooled to keep topping glossy. For vegan option, substitute eggs with flax or chia eggs and use dairy-free caramel. Adding a tablespoon of milk can help if batter is too thick.

Nutrition

Keywords: brownies, zucchini brownies, dark chocolate, fudgy brownies, sea salt caramel, healthy dessert, vegetable dessert, gluten-free option, dairy-free caramel, easy brownies

Find it online: https://noshbelle.com/fudgy-dark-chocolate-zucchini-brownies-with-sea-salt-caramel-drizzle-recipe/