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Preheat your oven to 175°C (350°F). Line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving an overhang on the sides for easy removal.

In a large mixing bowl, combine the vanilla yogurt, egg yolk, and melted coconut oil. Whisk thoroughly until the mixture is smooth and well combined.

Add the stevia sweetener to the wet mixture and whisk again until fully incorporated.

Pour the 50g of melted dark chocolate into the bowl. Whisk until the chocolate is fully incorporated and the mixture is uniformly light brown.

Add the all-purpose flour, unsweetened cocoa powder, and chocolate protein powder to the wet mixture. Mix with a spoon or spatula until a thick, dark brown batter is formed. Be careful not to overmix.

Gently fold in the finely shredded and squeezed zucchini until just combined. Ensure the zucchini is well distributed throughout the batter.

Spread the prepared brownie batter evenly into the lined baking pan using a spatula, ensuring it reaches all corners.

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Do not overbake to keep them fudgy.

While the brownies are still warm, pour the remaining 50g of melted dark chocolate over the top. Using a spatula, spread the melted chocolate evenly across the entire surface of the brownies.
Immediately sprinkle the sea salt flakes over the melted chocolate topping.

Allow the brownies to cool completely in the pan on a wire rack for at least 30 minutes before cutting into squares. This helps them set and become fudgier.


Preheat your oven to 175°C (350°F). Line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving an overhang on the sides for easy removal.

In a large mixing bowl, combine the vanilla yogurt, egg yolk, and melted coconut oil. Whisk thoroughly until the mixture is smooth and well combined.

Add the stevia sweetener to the wet mixture and whisk again until fully incorporated.

Pour the 50g of melted dark chocolate into the bowl. Whisk until the chocolate is fully incorporated and the mixture is uniformly light brown.

Add the all-purpose flour, unsweetened cocoa powder, and chocolate protein powder to the wet mixture. Mix with a spoon or spatula until a thick, dark brown batter is formed. Be careful not to overmix.

Gently fold in the finely shredded and squeezed zucchini until just combined. Ensure the zucchini is well distributed throughout the batter.

Spread the prepared brownie batter evenly into the lined baking pan using a spatula, ensuring it reaches all corners.

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Do not overbake to keep them fudgy.

While the brownies are still warm, pour the remaining 50g of melted dark chocolate over the top. Using a spatula, spread the melted chocolate evenly across the entire surface of the brownies.
Immediately sprinkle the sea salt flakes over the melted chocolate topping.

Allow the brownies to cool completely in the pan on a wire rack for at least 30 minutes before cutting into squares. This helps them set and become fudgier.
