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Flavorful Dark Chocolate Zucchini Brownies Recipe with Sea Salt Crust for Easy Homemade Dessert

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These flavorful dark chocolate zucchini brownies with a sea salt crust are moist, fudgy, and have a delightful crunchy topping. A perfect easy homemade dessert that balances rich chocolate with subtle vegetable sweetness.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour (or almond flour for gluten-free)
  • ¾ cup (65g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 ½ cups (about 225g) grated zucchini, squeezed dry
  • 1 cup (175g) dark chocolate chips or chunks (at least 70% cacao)
  • 2 tablespoons granulated sugar (for sea salt crust)
  • 1 teaspoon flaky sea salt (Maldon salt preferred)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch (20×20 cm) baking pan or line it with parchment paper.
  2. Grate about 1 ½ cups (225g) of zucchini using a box grater. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture. Set aside.
  3. In a medium bowl, sift together 1 ½ cups (180g) all-purpose flour, ¾ cup (65g) unsweetened cocoa powder, 1 teaspoon baking powder, and ½ teaspoon salt. Whisk to combine evenly.
  4. In a large bowl, beat 1 cup (200g) granulated sugar, ½ cup (100g) brown sugar, 2 large eggs, and 1 teaspoon vanilla extract until creamy and slightly thickened (about 2-3 minutes). Pour in ½ cup (120ml) vegetable or melted coconut oil and mix until incorporated.
  5. Stir the grated zucchini gently into the wet mixture, then gradually add the dry ingredients, folding carefully until just combined. Fold in 1 cup (175g) dark chocolate chips or chunks.
  6. Spread the batter evenly in the prepared baking pan, smoothing the top with a spatula.
  7. Mix 2 tablespoons granulated sugar with 1 teaspoon flaky sea salt, then sprinkle evenly over the top of the batter.
  8. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no raw batter. Watch the crust to ensure it becomes golden and crackly but not burnt.
  9. Let the brownies cool completely in the pan on a wire rack before slicing.

Notes

Squeeze excess moisture from zucchini to avoid soggy brownies. Use dark chocolate with at least 70% cacao for best flavor. Mix ingredients gently to avoid tough brownies. Tent with foil if crust browns too quickly. Let brownies cool fully before slicing. Variations include adding nuts, spices, or seasonal fruits. For vegan version, replace eggs with flax eggs and use dairy-free chocolate.

Nutrition

Keywords: dark chocolate brownies, zucchini brownies, sea salt crust, easy dessert, homemade brownies, fudgy brownies, healthy brownies, gluten-free option, vegan adaptation

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