Zucchini Brownies

Ultra Rich and Moist Zucchini Brownies. Healthier, loaded with chocolate and topped with a simple ganache.

It’s pretty hard to believe that there are vegetables in these brownies! They are so rich and dense with the perfect amount of sweetness. I used less flour for a chewier brownie and substituted brown sugar in place of granulated sugar.

These brownies are loaded with tons of chocolate flavor. I used unsweetened cocoa powder AND semi-sweet chocolate chips. I also added instant coffee granules to bring out the flavor of the chocolate.

The brownies are alot healthier too! I only added in 4 tablespoons of butter and a lot less sugar from my standard Brownie Recipe.

This recipe is also extremely simple to make. No mixer required. Simply brown the butter, stir in sugar, baking powder, cocoa, shredded zucchini and salt. Allow to sit for 5 minutes then fold in the rest of the ingredients. That’s it!

I top the Zucchini Brownies off with a simple Chocolate Ganache. The ganache is super easy to whip up. Just chocolate and heavy cream melted and poured on top. Spread the ganache on top of the brownies and place in the fridge to allow it to set.

These Healthier Zucchini Brownies are the perfect way to use up zucchini from your garden!

Zucchini Brownies

5 from 1 vote
Servings: 9 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

  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in the eggs and vanilla and mix until batter has a nice sheen to it.
  6. Fold in the flour, shredded zucchini and chocolate chips just until combined. (Do not over mix)
  7. 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)
  8. Cool completely and lift out the aluminum foil or parchment paper.
  9. Frost with chocolate ganache cut into 9 brownies and serve!

Chocolate Ganache

  1. Add chocolate chips and heavy cream to a medium microwave safe bowl. Heat in 15 second intervals until fully melted.
  2. Allow the ganache to cool for about 2-3 minutes. Pour and spread ontop of the cooled brownies.
  3. Place back into the fridge to allow the ganache to set.

Recipe Notes

Adapted from King Arthur Flour

Nutrition Facts
Zucchini Brownies
Amount Per Serving
Calories 380 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 12g 60%
Cholesterol 78mg 26%
Sodium 100mg 4%
Potassium 420mg 12%
Total Carbohydrates 44g 15%
Dietary Fiber 4g 16%
Sugars 29g
Protein 6g 12%
Vitamin A 7.8%
Vitamin C 4.5%
Calcium 6.9%
Iron 19.9%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Brownies, zucchini

 

 

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Comments

  • DGT

    Am I missing something? Where/when does the zucchini come into play? Shred it and add with other wet ingredients?

    • Sorry about that!! I have corrected it! I fold it in along with the flour and chocolate chips.

      Thanks!

      Kelley

  • Joni Wilhelm

    Kelley, these were delicious! They are so moist and rich. I didn’t have instant coffee so I subbed about 2 tablespoons of my cold brew concentrate. Also, I think in the ingredient list it should read 1 1/2 cups shredded zucchini instead of chunks. 👍❤

    • Nathan

      Hi Joni,

      I’m so glad you liked them! Thank you for catching that typo, I went ahead and updated the recipe! thank you so much!

      Nathan
      @chefsavvy