Caramel Seasalt Brownie

The best part of this recipe is that you can't tell that it has zucchini in it!
The zucchini gives the brownie an amazing texture.
5 van 1 stem
Preparation time 20 mins
Cooking time 20 mins
Oven time 40 mins
Total time 1 hr 20 mins
course Baking
cuisine American
servings 12 portions
calories 253 kcal


  • Oven
  • baking thin of 18 x 18 cm (or slightly larger)


  • 250 g pitted dates
  • 150 ml sunflower oil
  • 2 eggs
  • 75 g oat flour
  • 75 g (raw) cacao powder
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 1 pinch sea salt
  • 100 g grated zucchini
  • 75 g walnuts (optional)
  • 50 g 75% dark chocolate (25 g grated, 25 g cut into cubes)
  • 2 el caramel sauce


  • Soak the dates in water for at least 20 minutes.
  • Preheat the oven to 180 degrees. Grate the zucchini and line an oven dish / baking pan with baking paper.
  • Mix the dates, sunflower oil and eggs in a blender or food processor. Add the oat flour, cocoa, vanilla extract, pinch of sea salt and baking powder and make sure it is well mixed. Finally, stir in the zucchini and walnuts.
  • Pour the mixture into the baking pan and bake for about 30 minutes. Let the brownies cool in the oven for about 10 minutes and then take them out.
  • Remove the brownies from the baking tin and let them cool down on a wire rack.
  • Drizzle then the caramel sauce and a little sea salt on top.


Vegan: not possible.
Seasoning: does not apply.


Calories: 253kcalCarbohydrates: 27.6gProtein: 4.1gFat: 16.3gSaturated Fat: 3.5gFiber: 5gSugar: 14.6g
course Baking
cuisine American
keyword Healhty snack, Healthy brownie, Zucchini brownie
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