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Fudgy Dark Chocolate Zucchini Brownies Recipe with Espresso Sea Salt Swirl

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These fudgy dark chocolate zucchini brownies feature a moist texture from zucchini and a sophisticated espresso sea salt swirl, creating a rich and indulgent dessert with a subtle veggie twist.

Ingredients

Scale
  • 1 cup (240 ml) unsweetened applesauce
  • 1 ½ cups (300 g) granulated sugar
  • ¾ cup (170 g) unsalted butter, melted and slightly cooled
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups (180 g) all-purpose flour (can substitute almond flour for gluten-free)
  • ¾ cup (75 g) unsweetened cocoa powder, preferably Dutch-processed
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1 cup (120 g) finely grated zucchini (about 1 medium zucchini, squeezed dry)
  • 2 tablespoons strong brewed espresso or 1 tablespoon instant espresso powder dissolved in 1 tablespoon hot water
  • 2 tablespoons light brown sugar
  • ½ teaspoon flaky sea salt (Maldon or similar)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch pan or line it with parchment paper, leaving some overhang for easy removal.
  2. Grate about 1 cup (120 g) of zucchini using a fine grater. Place it in a clean kitchen towel or paper towels and squeeze gently to remove excess moisture.
  3. In a large bowl, combine 1 cup (240 ml) unsweetened applesauce, 1 ½ cups (300 g) granulated sugar, and ¾ cup (170 g) melted unsalted butter. Whisk or beat until smooth and well combined.
  4. Crack in 3 large eggs one at a time, mixing well after each addition. Stir in 2 teaspoons vanilla extract until the batter is glossy and thick.
  5. In a separate bowl, sift together 1 ½ cups (180 g) all-purpose flour, ¾ cup (75 g) unsweetened cocoa powder, 1 teaspoon baking powder, and ½ teaspoon sea salt.
  6. Gradually fold the dry ingredients into the wet mixture using a rubber spatula until just combined; do not overmix.
  7. Fold in the grated zucchini evenly into the batter.
  8. In a small bowl, stir together 2 tablespoons strong brewed espresso (or 1 tablespoon instant espresso powder dissolved in 1 tablespoon hot water), 2 tablespoons light brown sugar, and ½ teaspoon flaky sea salt until sugar dissolves slightly.
  9. Pour the brownie batter evenly into the prepared pan.
  10. Drop spoonfuls of the espresso mixture across the top of the batter. Using a toothpick or skewer, gently swirl it through the batter in a figure-eight or circular motion to create a marbled effect.
  11. 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 no wet batter.
  12. Let the brownies cool completely in the pan on a wire rack for at least one hour before slicing.

Notes

Squeeze excess moisture from zucchini to avoid soggy brownies. Use Dutch-processed cocoa for smoother flavor. Swirl espresso mixture gently to maintain marbled effect. Let brownies cool completely before slicing for cleaner cuts. Variations include adding nuts, cinnamon, cayenne, or swapping espresso for fruit swirls. For vegan version, replace eggs with flax eggs and butter with coconut oil.

Nutrition

Keywords: fudgy brownies, dark chocolate, zucchini brownies, espresso swirl, sea salt, moist brownies, easy dessert, gluten-free option, vegan option

Find it online: https://tempotaste.com/fudgy-dark-chocolate-zucchini-brownies-recipe-with-espresso-sea-salt-swirl-easy-and-delicious/