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Crispy Baked Zucchini Brownies Recipe with Sea Salt Ganache

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These crispy baked zucchini brownies feature a crackly top and fudgy interior with shredded zucchini for moisture, topped with a rich sea salt dark chocolate ganache. A delicious way to sneak veggies into dessert without sacrificing flavor.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (45g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups (180g) shredded zucchini, squeezed dry (about 1 medium zucchini)
  • 6 ounces (170g) dark chocolate (70% cocoa)
  • ½ cup (120ml) heavy cream
  • 1 teaspoon vanilla extract (for ganache)
  • Flaky sea salt, for sprinkling

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper.
  2. Shred about 1 ½ cups (180g) zucchini using a box grater. Place in a clean kitchen towel and squeeze out excess water.
  3. In a large bowl, sift together 1 ½ cups flour, ½ cup cocoa powder, 1 teaspoon baking powder, and ½ teaspoon salt.
  4. In another bowl, whisk 1 cup granulated sugar, ½ cup light brown sugar, 2 eggs, ½ cup vegetable oil, and 1 teaspoon vanilla extract until combined and slightly fluffy.
  5. Gradually add dry ingredients to wet mixture and fold gently until just combined.
  6. Fold in the squeezed zucchini carefully to distribute evenly.
  7. Pour batter into prepared pan and tap lightly to release air bubbles.
  8. Bake for 30–35 minutes, checking at 30 minutes with a toothpick; it should come out with moist crumbs but no wet batter. The top should be crackly and firm.
  9. While baking, chop 6 ounces dark chocolate. Heat ½ cup heavy cream in a small saucepan until simmering (do not boil). Pour cream over chocolate and let sit 2 minutes, then stir until smooth. Stir in 1 teaspoon vanilla extract.
  10. Cool brownies in pan for 15 minutes. Pour ganache over top and spread evenly. Sprinkle flaky sea salt generously.
  11. Allow ganache to set at room temperature for at least 30 minutes or refrigerate for quicker setting. Slice and serve.

Notes

Dry the shredded zucchini thoroughly to avoid soggy brownies. Fold batter gently to prevent toughness. Use good quality dark chocolate for ganache. Prepare ganache while brownies bake to save time. Sprinkle sea salt generously for best flavor contrast. Rotate pan halfway through baking if needed.

Nutrition

Keywords: zucchini brownies, baked brownies, chocolate ganache, sea salt, healthy dessert, vegetable dessert, fudgy brownies, easy brownies

Find it online: https://sunnysavory.com/crispy-baked-zucchini-brownies-recipe-with-sea-salt-ganache-easy-and-delicious/