Incredibly Fudgy Zucchini Brownies for National Zucchini Day

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!

August 8th is National Zucchini Day and I’m sharing a sweet treat

using that zucchini from your garden or rolling around in your vegetable bin!

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

and overachieving veggie, the zucchini!

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

This post contains affiliate links. For more information see my disclosure policy.

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

Long time readers might remember this recipe and sweet repeat from the archives.

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.

Note: My food processor weighs a ton, making it inconvenient to pull out for small jobs.

If you’re looking for a small affordable food processor, I found this one by KitchenAid

with 3 1/2 cup capacity, which had 92% approval rating out of 17,000 reviews.

It comes in lots of colors too!

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

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

making them healthy-ish. ;)

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 (see gluten free alternative below)

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

To make these brownies gluten free, substitute

King Arthur Gluten-Free Measure for Measure Flour

for all-purpose flour.

Gluten free option: You can directly swap your all-purpose flour with the same amount of KA Measure for Measure GF Flour to make delicious muffins, cookies, cakes, brownies, pancakes, and other non-yeasted treats.

Note:  Ingredients that are naturally gluten-free, may come in contact with gluten during processing

or packaging, so if you’re on a strict gluten-free diet,

you’ll need to consider your other ingredients beyond your flour.

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
  • 9 inch square pan

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.
  • To make these brownies gluten free, substitute King Arthur Gluten-Free Measure for Measure Flour for all purpose flour.

You might also like:

Chocoholic’s Zucchini Bread

An easy quick bread with a wonderful, moist texture, like a rich chocolate cake!

As an Amazon associate, I earn from qualifying purchases. If you purchase anything through an affiliate link, I earn a small commission at no extra cost to you.


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

Thank you for your visit, sharing with:

 Between Naps on the Porch

  16 comments for “Incredibly Fudgy Zucchini Brownies for National Zucchini Day

  1. KathyP
    August 8, 2022 at 8:37 am

    Just how I prefer to eat my zucchini Mary, with chocolate! Thanks for another delicious recipe!

  2. August 8, 2022 at 8:43 am

    Happy National Zucchini Day, Mary! I never knew, but now I want to whip up some of your brownies. I am a fan of frosting on anything, so the ganache sounds perfect especially with the flaky salt (my youngest son gave me some!). Have a wonderful week ❤️

  3. Ann
    August 8, 2022 at 8:50 am

    Yum! ❤️

  4. Rita C.
    August 8, 2022 at 9:52 am

    Well, those look sublime. I just used my last (current) zucchini yesterday, making regular zucchini bread. Better watch out, with today being National Zucchini Day, better keep your car doors locked, else some neighbor might randomly drop a zucchini or two or three into your seat, lol.

  5. August 8, 2022 at 10:11 am

    Looks yummy! I love the idea of a touch of frosting! Happy National Zucchini Day!

  6. August 8, 2022 at 11:54 am

    I love these brownies

  7. August 8, 2022 at 12:58 pm

    Mary, chocolate makes everything better! The brownies look moist and delicious, especially with ganache. Zucchini is definitely an overachiever in the family of veggies. Like Rita said beware of those who may want to gift you a large sack full on National Zucchini Day. I made brownies this morning to go with home made ice cream for my daughter-in-love’s birthday celebration tonight. Happy Monday!

  8. Lisa Caldwell
    August 8, 2022 at 2:25 pm

    These look absolutely decadent!

  9. Sue
    August 8, 2022 at 4:02 pm

    I can’t wait to try these! I love zucchini bread so I’m sure these will be a favorite too. What better way to serve zucchini than in chocolate!!

  10. Angie
    August 8, 2022 at 5:48 pm

    I can’t wait to try these, thanks for sharing!

  11. Linda Austin
    August 9, 2022 at 5:55 am

    They look fabulous! I’ll have to give them a try.

  12. Debra
    August 9, 2022 at 6:11 am

    Thanks for sharing this recipe again Mary as I missed it the first time. These brownies do look moist and fudgy and I love the addition of flaky sea salt!

  13. Ellen
    August 9, 2022 at 7:57 am

    Thank you! I printed it this time! I’m searching recipes for my abundance of zucchini! Again, thank you!

  14. Beth
    August 9, 2022 at 8:27 am

    Zucchini never looked so appetizing. :)

  15. August 9, 2022 at 9:05 am

    These have my mouth watering Mary, wow, they look good! Zucchini is magic for baking, everything comes out so moist and I love that you can’t even see weird green specks in these beautiful brownies. Flaky sea salt and chocolate is a marriage made in heaven, swoonworthy!

  16. Ana
    August 12, 2022 at 12:38 am

    This brownie recipe looks amazing! I’ve also seen people making them with carrots, would the rest of the recipe be the same if I replaced the vegetable?

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