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Fudgy One-Bowl Zucchini Brownies Easy Recipe with Sea Salt Drizzle

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These fudgy one-bowl zucchini brownies are moist, rich, and feature a gourmet sea salt chocolate drizzle. They are quick to make, use simple pantry staples, and sneak in hidden veggies for a healthier twist.

Ingredients

Scale
  • 1 medium zucchini (about 1 cup shredded and lightly packed), shredded finely but not pureed
  • 1 cup (120g) all-purpose flour (can substitute almond flour for gluten-free)
  • 3/4 cup (75g) unsweetened cocoa powder
  • 3/4 cup (150g) granulated sugar or coconut sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) vegetable oil (can substitute melted coconut oil)
  • 1/2 cup (90g) chocolate chips or chopped dark chocolate
  • For the drizzle: 1/4 cup (45g) dark chocolate, melted, and a pinch of flaky sea salt

Instructions

  1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper or lightly grease it.
  2. Shred the zucchini finely using a box grater or food processor. Gently squeeze out excess moisture with a clean kitchen towel or paper towel.
  3. In a mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt until combined and lump-free.
  4. Push dry ingredients to one side of the bowl. Crack in eggs, add vegetable oil and vanilla extract. Whisk until smooth and glossy, about 1-2 minutes.
  5. Gently fold in shredded zucchini and chocolate chips, being careful not to overmix.
  6. Scrape batter into prepared pan and smooth the top with a spatula.
  7. Bake for 25-30 minutes. Insert a toothpick in the center at 25 minutes; it should come out with a few moist crumbs but no wet batter.
  8. Cool brownies completely in the pan on a wire rack before adding drizzle.
  9. Melt dark chocolate for drizzle in a small microwave-safe bowl or over a double boiler. Drizzle over cooled brownies and sprinkle with flaky sea salt immediately.
  10. Slice into squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

Notes

Squeeze out excess moisture from zucchini to avoid soggy brownies. Do not overmix batter after adding zucchini and chocolate chips to keep fudgy texture. Use good-quality cocoa powder for best flavor. Check brownies at 25 minutes to avoid overbaking. Drizzle chocolate after brownies have cooled for clean lines and texture. Store brownies at room temperature or refrigerated; bring to room temp before serving for best texture.

Nutrition

Keywords: zucchini brownies, fudgy brownies, one-bowl brownies, healthy brownies, chocolate drizzle, sea salt, easy dessert, gluten-free option, vegan brownies

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