Ingredients
Equipment
Method
Prep and preheat
- Preheat the oven to 350°F and grease a 9x13 baking pan so the brownies release easily.
Mix dry ingredients
- Whisk the all-purpose flour, unsweetened cocoa powder, baking soda, and salt together until evenly combined.
Melt chocolate
- Melt the semi-sweet chocolate chips until smooth, then let them cool slightly so they don’t scramble the eggs when mixed.
Beat the wet base
- Beat the granulated sugar, eggs, vegetable oil, and vanilla extract until slightly fluffy, about 2 minutes, for a fudgy batter texture.
Combine zucchini and melted chocolate
- Stir the melted chocolate and grated squeezed zucchini into the wet mixture until glossy and thick.
Fold and finish the batter
- Fold the dry ingredients into the wet just until combined, then fold in the remaining semi-sweet chocolate chips at the end.
Bake
- Spread the batter into the prepared pan, sprinkle with flaky sea salt if using, and bake for 25–30 minutes until the top is set and shiny with the center showing a slight jiggle.
Cool and cut
- Cool for 20 minutes before cutting so the brownies firm up as they cool.
Notes
Pro tip: squeeze the grated zucchini very dry (press in a clean towel) so the brownies stay dense instead of cakey. Store covered at room temperature for up to 3 days or refrigerate up to 5 days. Freezing is yes—freeze cut squares airtight for up to 2 months and thaw at room temperature. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend in place of the all-purpose flour.