Ingredients
Equipment
Method
Prep and mix dry ingredients
- Preheat oven to 350°F and grease a 9x13 baking pan. Set the pan aside so the batter is ready to bake right after mixing.
- Whisk all-purpose flour, unsweetened cocoa powder, baking soda, and salt together in a bowl. Mix until the cocoa is evenly distributed with no visible lumps.
Make the batter
- Melt 1 cup semi-sweet chocolate chips and let cool slightly. You want it warm but not hot so it won’t cook the eggs.
- Beat granulated sugar, eggs, vegetable oil, and vanilla extract until slightly fluffy, about 2 minutes. Stop when the mixture looks lighter and smoother.
- Stir in melted chocolate and grated squeezed zucchini. Mix just until the zucchini is evenly coated through the batter.
- Fold dry ingredients into wet until just combined. Fold in remaining semi-sweet chocolate chips at the end and stop as soon as no dry streaks remain.
Bake and cool
- Spread the batter into the prepared pan and sprinkle with flaky sea salt if using. Aim for an even layer so the brownies bake uniformly.
- Bake at 350°F for 25–30 minutes until the top is set and shiny but the center still has a slight jiggle. Look for a crinkled, glossy surface rather than a fully dry center.
- Cool for 20 minutes before cutting. This brief cooling time helps the ultra-fudgy brownies firm up for clean squares.
Notes
Pro tip: squeeze grated zucchini very dry to keep the crumb dense and prevents excess moisture. Store airtight at room temperature for up to 3 days or refrigerate for up to 5 days; freeze baked brownies up to 2 months. For a dairy-free option, use dairy-free semi-sweet chocolate chips; the method stays the same.