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Delicious Chocolate Chunk Zucchini Brownies with Sea Salt

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Moist, fudgy brownies with melty chocolate chunks and a hint of sea salt, featuring grated zucchini for added moisture and subtle earthiness. A comforting and surprising twist on classic brownies.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 3/4 cup (65g) unsweetened cocoa powder (Dutch-processed recommended)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt (for batter)
  • Coarse sea salt for sprinkling on top
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) vegetable oil (light olive oil works too)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 medium zucchini (about 1 1/2 cups grated, squeezed dry)
  • 1 cup (170g) chocolate chunks (mix of bittersweet and milk chocolate preferred)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. Grate the zucchini using the medium holes of a box grater. Place grated zucchini in a clean kitchen towel and gently squeeze out excess moisture.
  3. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and 1/2 teaspoon salt. Set aside.
  4. In a large mixing bowl, whisk the granulated sugar and vegetable oil until smooth and glossy, about 2 minutes.
  5. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
  6. Gradually fold the dry ingredients into the wet ingredients using a spatula until just combined. Do not overmix.
  7. Fold in the grated zucchini and chocolate chunks until evenly distributed.
  8. Pour the batter into the prepared pan and spread evenly. Sprinkle a generous pinch of coarse sea salt on top.
  9. Bake for 30 to 35 minutes, starting to check at 30 minutes with a toothpick inserted in the center; it should come out with a few moist crumbs but no wet batter.
  10. Cool the brownies completely in the pan on a wire rack, about 1 hour. Lift out using the parchment overhang and cut into 12 squares.

Notes

Use fresh zucchini and squeeze out excess moisture to prevent soggy brownies. Do not overmix the batter to keep brownies tender. Use chocolate chunks instead of chips for gooey pockets of melted chocolate. Sea salt on top enhances the chocolate flavor and adds a delightful contrast. For gluten-free, substitute flour with a 1:1 gluten-free baking blend. For vegan, replace eggs with flax eggs and use dairy-free chocolate chunks and coconut oil.

Nutrition

Keywords: chocolate brownies, zucchini brownies, chocolate chunk brownies, sea salt brownies, moist brownies, easy brownies, homemade brownies, healthy brownies

Find it online: https://jodierecipes.com/delicious-chocolate-chunk-zucchini-brownies-recipe-easy-homemade-with-sea-salt/