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Ultra-Fudgy Zucchini Brownies Recipe with Sea Salt Dark Chocolate Ganache

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These ultra-fudgy brownies incorporate shredded zucchini for moisture and a tender crumb, topped with a glossy sea salt dark chocolate ganache for a perfect balance of sweet and salty.

Ingredients

Scale
  • 1 ½ cups shredded zucchini (squeezed to remove excess water)
  • ½ cup (113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup (90g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder, sifted
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (90g) dark chocolate chips or chopped dark chocolate
  • For the ganache:
  • 4 ounces (115g) dark chocolate, chopped
  • ⅓ cup (80ml) heavy cream
  • Flaky sea salt for sprinkling

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Grate zucchini finely and squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth.
  3. In a large bowl, whisk together melted butter and granulated sugar until combined. Add eggs one at a time, then whisk in vanilla extract until smooth and glossy.
  4. In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.
  5. Fold dry ingredients into wet mixture gently until no streaks of flour remain; do not overmix.
  6. Fold in the drained shredded zucchini and dark chocolate chips.
  7. Pour batter into prepared pan and smooth the top with a spatula.
  8. Bake for 25-30 minutes, checking doneness with a toothpick; it should come out with moist crumbs but no wet batter.
  9. While baking, heat heavy cream in a small saucepan until just simmering. Pour over chopped dark chocolate in a heatproof bowl and let sit for 2 minutes, then stir until smooth and glossy.
  10. Cool brownies completely in the pan (about 30 minutes). Pour ganache evenly over the top and sprinkle with flaky sea salt.
  11. Refrigerate for at least 1 hour to set ganache before slicing into squares.

Notes

Squeeze zucchini well to avoid soggy brownies. Do not overmix batter to keep brownies fudgy. Use warm cream (not boiling) for ganache to achieve a silky finish. Chill ganache fully before slicing for clean cuts. For gluten-free, substitute almond flour. For dairy-free ganache, use canned coconut milk.

Nutrition

Keywords: zucchini brownies, fudgy brownies, chocolate ganache, sea salt brownies, quick dessert, easy brownies, healthy brownies

Find it online: https://oracooks.com/ultra-fudgy-zucchini-brownies-recipe-with-sea-salt-dark-chocolate-ganache/