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Fudgy Triple Chocolate Zucchini Brownies

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These fudgy triple chocolate zucchini brownies combine rich, melty chocolate goodness with the unexpected moisture boost from zucchini, resulting in an indulgent yet sneaky way to sneak veggies into dessert.

Ingredients

Scale
  • 1 cup grated zucchini, squeezed dry (about 1 medium zucchini)
  • ½ cup unsalted butter, melted
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • ½ cup unsweetened cocoa powder
  • ½ tsp baking powder
  • ¼ tsp salt
  • ¾ cup all-purpose flour (or almond flour for gluten-free)
  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy cream (for ganache)
  • 4 oz bittersweet chocolate, chopped (for ganache)
  • 1 tsp unsalted butter (optional, for ganache shine)

Instructions

  1. Grate one medium zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture. (5 minutes)
  2. Preheat oven to 350°F (175°C). Lightly grease a 9×9 inch baking pan or line it with parchment paper. (5 minutes)
  3. In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until combined. Add eggs one at a time, mixing well after each. Stir in vanilla extract and grated zucchini. (5 minutes)
  4. In a separate bowl, sift together cocoa powder, baking powder, salt, and flour. (3 minutes)
  5. Gradually fold dry ingredients into wet mixture with a spatula until just combined. Avoid overmixing. (3 minutes)
  6. Fold in semi-sweet chocolate chips evenly throughout the batter. (1 minute)
  7. Pour batter into prepared pan and spread evenly. Bake for 30-35 minutes or until a toothpick inserted comes out with moist crumbs. (30-35 minutes)
  8. While brownies bake, heat heavy cream in a small saucepan until just simmering. Pour over chopped bittersweet chocolate in a heatproof bowl. Let sit 2 minutes, then stir until smooth and glossy. Stir in butter if desired. (10 minutes)
  9. Let brownies cool completely in the pan (about 1 hour). Pour ganache over the top and spread evenly. Chill for 20 minutes before slicing to set ganache.

Notes

Squeeze zucchini thoroughly to avoid soggy brownies. Use room temperature eggs and butter for smooth batter. Avoid overmixing after adding flour to keep brownies fudgy. Use an oven thermometer to maintain steady 350°F temperature. If ganache looks grainy, whisk gently over low heat to smooth. For vegan or gluten-free versions, see variations.

Nutrition

Keywords: brownies, zucchini brownies, triple chocolate, fudgy brownies, homemade dessert, sneaky veggies, chocolate ganache

Find it online: https://spoonette.com/fudgy-triple-chocolate-zucchini-brownies-recipe-easy-homemade-dessert-idea/