Incredibly Fudgy Zucchini Brownies

Sneak in some veggies in a batch of incredibly Fudgy Zucchini Brownies.

So good and no one will ever suspect there is zucchini hiding inside!

Fudgy Zucchini Brownies | ©homeiswheretheboatis.net #brownies #recipes #zucchini

Happy Monday!

Let’s start the week with a sweet treat for your morning coffee or afternoon tea.

If you’re a fan of fudgy-style brownies, these Zucchini Brownies will not disappoint!

Fudgy Zucchini Brownies | ©homeiswheretheboatis.net #brownies #recipes #zucchini

These brownies come together in less than 10 minutes using your food processor.

They’re moist, rich, fudgy and a great way to use summer’s most prolific veggie, zucchini.

Best of all, picky eaters will never suspect these brownies have zucchini in them!

Fudgy Zucchini Brownies | ©homeiswheretheboatis.net #brownies #recipes #zucchini

The zucchini in these brownies is puréed in the food processor, making them

incredibly moist without the stringy texture that sometimes comes with shredding it.

With the moisture from the zucchini, this recipe calls for just 3 tablespoons of butter,

making them healthy-ish.

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Fudgy Zucchini Brownies | ©homeiswheretheboatis.net #brownies #recipes #zucchini

To frost or not to frost:

 I don’t typically frost brownies but this ganache-style frosting is super easy to make,

heating up your cream and stirring in the chocolate chips until melted.

I like the frosting on these brownies as it allows for a sprinkle of flaky sea salt,

like Fleur de Sel or Maldon, to adhere.

The little bite of salt along with the chocolate equals brownie perfection!

Fudgy Zucchini Brownies | ©homeiswheretheboatis.net #brownies #recipes #zucchini

Zucchini Brownies, recipe adapted King Arthur Flour

Makes 16 brownies

Brownie Ingredients

(1) 8″ zucchini, washed, trimmed, cut into chunks, no need to peel  (1 1/2 cups)

3 tablespoons butter, melted

3 large eggs

1 teaspoon vanilla extract

3/4 cup sugar

2/3 cup unsweetened cocoa, Dutch-process or natural

1/2 teaspoon espresso powder, for enhanced chocolate flavor

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unbleached all-purpose flour

3/4 cup semisweet or bittersweet chocolate chips (I used dark chocolate chips)

Fudgy Zucchini Brownies | ©homeiswheretheboatis.net #brownies #recipes #zucchini

Frosting Ingredients

3/4 cup semisweet or bittersweet chocolate chips (I used dark)

1/4 cup heavy cream or 3 tablespoons milk (I used 3 tablespoons Half and Half)

Optional: Flaky sea salt like Maldon or Fleur de Sel, for sprinkling on top of frosting

Fudgy Zucchini Brownies | ©homeiswheretheboatis.net #brownies #recipes #zucchini

Directions:

Preheat oven to 350°F. Lightly grease a 9″ square pan or line pan with parchment paper.

For easy removal when baking bars or brownies, line the pan with parchment, which is nonstick.

The ends of the paper provide ‘handles’ making it easy to lift the brownies

out of the pan to cut on a flat surface. Parchment also helps regulate the oven temperature

and can neutralize hot spots as a barrier between the pan and your batter.

Fudgy Zucchini Brownies | ©homeiswheretheboatis.net #brownies #recipes #zucchini

To make the brownies:

Whisk together sugar, cocoa powder, espresso powder, baking powder, salt, and flour; set aside.

Combine the zucchini, melted butter, eggs, and vanilla in work bowl of a food processor; process until smooth.

Add dry ingredients to zucchini / egg mixture and process briefly, just until combined.

Add chocolate chips and pulse several times to break up chips.

Pour the batter into the prepared pan.

Fudgy Zucchini Brownies | ©homeiswheretheboatis.net #brownies #recipes #zucchini

Bake brownies for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean,

or with a few moist crumbs clinging to it; you shouldn’t see any sign of wet batter.

Remove the brownies from the oven, and allow them to cool completely before frosting.

Fudgy Zucchini Brownies | ©homeiswheretheboatis.net #brownies #recipes #zucchini

To make frosting:

Combine the chocolate chips and milk or cream in a microwave-safe bowl or small saucepan.

Heat until the milk is steaming, and the chips are soft. Remove from the heat, and stir until smooth.

Spread the frosting on brownies, sprinkle with flaky sea salt if desired.

Place brownies in the refrigerator for an hour or so, to set.

Store at room temperature, covered, for several days.

Fudgy Zucchini Brownies | ©homeiswheretheboatis.net #brownies #recipes #zucchini

Zucchini Brownies

Sneak in some veggies in a batch of incredibly Fudgy Zucchini Brownies.So good and no one will ever suspect there is zucchini hiding inside!
Prep Time7 mins
Cook Time30 mins
Course: Dessert
Cuisine: American
Keyword: brownies, chocolate chip, easy, zucchini
Servings: 16 servings

Equipment

  • food processor
  • oven

Ingredients

  • 1 1/2 cups zucchini (about one 8" fresh zucchini, washed, trimmed, cut into chunks, no need to peel)
  • 3 tablespoons butter, melted
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup sugar
  • 2/3 cup unsweetened cocoa, Dutch-process or natural
  • 1/2 teaspoon espresso powder for enhanced chocolate flavor
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unbleached all-purpose flour
  • 3/4 cup semisweet or bittersweet chocolate chips (I used dark chocolate chips)

Frosting Ingredients

  • 3/4 cup semisweet or bittersweet chocolate chips (I used dark)
  • 1/4 cup heavy cream or 3 tablespoons  milk (I used 3 tablespoons Half and Half)
  • Optional: Flaky sea salt like Maldon or Fleur de Sel, for sprinkling on top of frosting

Instructions

To make brownies

  • Preheat oven to 350°F. Lightly grease a 9" square pan or line pan with parchment paper.
  • In medium bowl, whisk together sugar, cocoa powder, espresso powder, baking powder, salt, and flour; set aside.
  • Combine the zucchini, melted butter, eggs, and vanilla in the work bowl of a food processor, and process until smooth.
  • Add dry ingredients to zucchini / egg mixture, and process briefly, just until well combined.
  • Add chocolate chips and pulse several times.
  • Pour the batter into the prepared pan.
  • Bake brownies for 25 to 30 minutes, until a toothpick inserted into the center comes out clean,
    or with a few moist crumbs clinging to it; you shouldn't see any sign of wet batter.
  • Remove the brownies from the oven, and allow them to cool completely before frosting.

To make frosting: 

  • Combine the chocolate chips and milk or cream in a microwave-safe bowl or small saucepan. 
  • Heat until the milk is steaming, and the chips are soft. Remove from the heat, and stir until smooth.
  •  Spread the frosting atop the brownies, sprinkle with flaky sea salt if desired. 
  • Place brownies in the refrigerator for an hour or so, to set; then store at room temperature, covered, for several days.

Notes

  • If you don’t have a food processor, use a blender to purée the zucchini, melted butter, eggs, and vanilla until smooth; transfer the mixture to a mixing bowl before proceeding with the recipe.
  •  Espresso powder enhances the chocolate flavor when baking and makes chocolate taste richer and more intense without adding any coffee flavor on its own.

Incredibly Fudgy Zucchini Brownies | ©homeiswheretheboatis.net #brownies #recipes #zucchini

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 Between Naps on the Porch

  18 comments for “Incredibly Fudgy Zucchini Brownies

  1. Barbara Zuleski
    July 27, 2020 at 7:15 am

    Oh my goodness, your brownies look amazing. We will make them this very morning.

    • July 28, 2020 at 9:09 am

      I’d love to make these when I get home from vacationing in Utah! I’ll be ready to start baking again and these brownies look so good, Mary.

  2. July 27, 2020 at 8:28 am

    I’m drooling Mary! Zucchini makes baked goods so moist and using the food processor to puree it is so smart…the frosting and the fleur de sel, oh la la!
    Jenna

  3. Jane
    July 27, 2020 at 8:49 am

    Looks sooooo yummy!!!
    Thanks for sharing……
    Happy Monday!

  4. Clara
    July 27, 2020 at 9:14 am

    They look delicious! Thanks for sharing. Clara♥️

  5. July 27, 2020 at 9:52 am

    Funny you have zucchini right after my neighbor offered me some, my response was no, it reminds me of polyester, it’s everywhere! Never thought of it in chocolate though! It’s a nice way to get one and or ten servings of your vegetables 😉

  6. July 27, 2020 at 11:25 am

    Mary, I am traveling but I know when I get home there will be zucchini in the garden. This recipe looks delicious! And your pictures are phenomenal~wow, to see the salt sprinkled on top! Thank you for sharing. If you have ever grown zucchini, it’s hard not to have a bumper crop and I’m always looking for new recipes. Happy Monday!

  7. KathyP
    July 27, 2020 at 4:18 pm

    These brownies look so rich and decadent Mary! Thanks for sharing! ❤️

  8. Teresa Cline
    July 27, 2020 at 4:31 pm

    Now that’s how I prefer to eat my zucchini! 😀Thanks for sharing another yummy recipe.

    P.S. I made your Peach Dumplings this weekend and shared them with my neighbors. They were a hit! 🍑 Teresa

  9. Deb
    July 27, 2020 at 5:10 pm

    How timely Mary! My neighbor just left me a bag of zucchini on my porch this past weekend. I can’t wait to try your brownie recipe!

  10. Jerrie Stanton
    July 27, 2020 at 5:18 pm

    Oh my! How delicious do these brownies look?!! I must order some espresso powder and can’t wait to try these!!!!

  11. Patricia
    July 27, 2020 at 7:39 pm

    Pass the brownies please :)

  12. July 27, 2020 at 7:46 pm

    Well now there you did it! I have to make these. These look incredible!

  13. July 27, 2020 at 10:16 pm

    Mary, these look so moist and delicious. Adding the frosting and a sprinkling of Fleur de Sel equals bliss!

  14. Cyndi Raines
    July 29, 2020 at 11:59 pm

    Oh my! Now I’m craving dark chocolate and it’s bedtime! Ha. Love zucchini and LOVE dark chocolate so this has got to be good. Pinning! My neighbor just gave me 2 medium to large zucchini which I grated and measured out in freezer bags for baking when it’s not so hot, but I’ll save this recipe and make these along with a yummy loaf of bread. (I’ll borow my sisters food processor.) Thanks Mary, 😋

  15. Deb @ Mountain Breaths
    July 30, 2020 at 5:43 am

    My DIL gave me two zucchini the length of my forearm and ONE zucchini made FOUR loaves of delectable zucchini bread (Kitty’s recipe). I have another zucchini sitting on the counter, so today it will be these brownies and baked ratatouille :-) My hubby was admiring the chocolate/zucchini cake at the farm stand yesterday.

  16. Sue
    July 30, 2020 at 4:17 pm

    I can’t wait to try this! Thanks.

  17. July 30, 2020 at 6:49 pm

    Those look amazing.

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