Double-Chocolate Zucchini Skillet Brownie

Garden zucchini finds a sweet hiding place in this double-chocolate skillet brownie, where cocoa and chips melt into a fudgy one-pan dessert. Grated squash keeps the crumb tender while a cast-iron finish delivers crackly edges and gooey centers.

Serves 6 · 20 min prep · 25 min cook

Estimate for one serving

• 340 cal
• 5g protein
• 44g carbs
• 18g fat
• 4g fiber

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Ingredients

• 1 (about 8 oz) medium zucchini
• 1/2 cup unsalted butter
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 3/4 cup semisweet chocolate chips
• for finishing flaky sea salt

Instructions

1. 1Preheat the oven to 350°F. Place a 10-inch cast-iron skillet on the stove and melt the butter over medium-low heat until foamy, then remove from heat to cool slightly.
2. 2Grate the zucchini on the large holes of a box grater, then squeeze handfuls firmly in a clean kitchen towel until almost no liquid remains; watery zucchini ruins the fudgy texture.
3. 3Whisk both sugars into the warm butter in the skillet until glossy, then beat in the eggs and vanilla until the mixture looks thick and shiny.
4. 4In a separate bowl, whisk flour, cocoa powder, baking powder, and kosher salt until no cocoa lumps remain.
5. 5Fold the dry mixture into the skillet batter just until combined, then fold in the squeezed zucchini and most of the chocolate chips, reserving a handful for the top.
6. 6Smooth the batter evenly in the skillet and scatter the remaining chips over the surface.
7. 7Bake 22 to 26 minutes until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs, not wet batter.
8. 8Cool in the skillet on a rack for at least 15 minutes so the brownie firms enough to slice cleanly.
9. 9Finish with a light sprinkle of flaky sea salt, cut into wedges, and serve warm straight from the pan with ice cream if desired.