
Zucchini Brownies
Ultra Rich and Moist Zucchini Brownies. Healthier, loaded with chocolate and topped with a simple ganache.
Ingredients
Zucchini Brownies
- 1 1/2 cups zucchini shredded
- 1/4 cup unsalted butter
- 3/4 cup light brown sugar
- 2/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 tablespoon coffee granules
- 1/2 teaspoon baking powder
- 3 large eggs
- 2 teaspoons vanilla
- 1/2 cup all purpose flour
- 3/4 cup semi sweet chocolate chips
Chocolate Ganache
- 3/4 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Instructions
Zucchini Brownies
-
Preheat oven to 350 degrees.
-
Line a 9 x 9 or 8 x 8 pan with aluminum foil or parchment paper. Lightly spray with cooking spray or grease with butter. Set aside.
-
Add butter to a medium saucepan and cook over medium heat until light brown / caramel in color. 5-10 minutes. Make sure to keep and eye on it so butter does not burn. It also helps to use a light colored saucepan for this.
-
Pour browned butter into a large bowl along with sugar, cocoa powder, salt, instant coffee granules and baking powder. Stir until combined and allow to rest for 5 minutes or until the mixture has cooled down.
-
Stir in the eggs and vanilla and mix until batter has a nice sheen to it.
-
Fold in the flour, shredded zucchini and chocolate chips just until combined. (Do not over mix)
-
Pour the batter into the prepared pan and bake for 25 minutes or until the top is set and a toothpick comes out slightly clean. (I like to underbake mine for extra fudgey brownies)
-
Cool completely and lift out the aluminum foil or parchment paper.
-
Frost with chocolate ganache cut into 9 brownies and serve!
Chocolate Ganache
-
Add chocolate chips and heavy cream to a medium microwave safe bowl. Heat in 15 second intervals until fully melted.
-
Allow the ganache to cool for about 2-3 minutes. Pour and spread ontop of the cooled brownies.
-
Place back into the fridge to allow the ganache to set.
Recipe Notes
Adapted from King Arthur Flour