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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 minutes
Cook Time30 minutes
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.