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Fudgy Zucchini Brownies Recipe with Easy Sea Salt Caramel Drizzle

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Rich, fudgy brownies made moist with grated zucchini and topped with a luscious sea salt caramel drizzle. A comforting dessert that sneaks in veggies with a sweet and salty twist.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour (or almond flour for gluten-free)
  • 1 cup (200g) granulated sugar
  • ½ cup (45g) unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (about 150g) grated zucchini (squeezed of excess moisture)
  • ½ cup (100g) granulated sugar (for caramel)
  • 3 tablespoons (45g) unsalted butter, cubed and room temperature (for caramel)
  • ¼ cup (60ml) heavy cream, warmed (or coconut cream for dairy-free) (for caramel)
  • ½ teaspoon flaky sea salt (for caramel)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×9 inch baking pan or line it with parchment paper.
  2. Grate the zucchini using a fine grater or food processor. Place the shreds in a clean kitchen towel and squeeze out as much moisture as possible.
  3. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until well combined.
  4. In another bowl, beat the eggs, then add the oil and vanilla extract. Mix until smooth.
  5. Pour the wet mixture into the dry ingredients and stir just until combined. Avoid overmixing.
  6. Fold in the grated zucchini carefully with a rubber spatula.
  7. Spread the batter evenly in the prepared pan and smooth the top.
  8. Bake for 30-35 minutes, starting to check at 28 minutes with a toothpick. It should come out mostly clean with a few moist crumbs.
  9. Let the brownies cool completely in the pan for at least 20 minutes.
  10. To make the caramel drizzle, melt the sugar in a small saucepan over medium heat, stirring constantly until amber and smooth.
  11. Remove from heat and whisk in the butter until melted.
  12. Slowly add the warm cream, stirring until silky, then stir in the flaky sea salt.
  13. Drizzle the warm caramel over the cooled brownies in thin streams and let set for a few minutes before slicing.

Notes

Squeeze out excess moisture from zucchini to avoid soggy brownies. Use room temperature eggs for smoother batter. Watch baking time closely to keep brownies fudgy. Make caramel with patience to avoid burning. If caramel thickens before pouring, gently warm it again.

Nutrition

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

Find it online: https://milaspoon.com/fudgy-zucchini-brownies-recipe-with-easy-sea-salt-caramel-drizzle/