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Fudgy Zucchini Brownies Recipe with Easy Dark Chocolate Ganache Frosting

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These fudgy zucchini brownies are moist and rich with a deep chocolate flavor, topped with a silky dark chocolate ganache frosting. A clever way to sneak in veggies while enjoying a decadent dessert.

Ingredients

Scale
  • 1 ½ cups shredded zucchini (about 1 medium zucchini, unpeeled)
  • ⅔ cup all-purpose flour (or almond flour for gluten-free option)
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup brown sugar, packed
  • 2 large eggs, room temperature
  • ⅓ cup vegetable oil or melted coconut oil
  • 2 teaspoons vanilla extract
  • ½ cup dark chocolate chips or chunks (optional)
  • ½ cup heavy cream
  • 4 ounces dark chocolate (70% cocoa recommended, chopped finely)
  • 1 tablespoon unsalted butter (optional)
  • Pinch of salt

Instructions

  1. Wash and dry the zucchini, then grate it using the large holes of a box grater. Measure about 1 ½ cups of shredded zucchini. Do not squeeze out moisture.
  2. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
  3. In a medium bowl, sift together flour, cocoa powder, baking powder, and salt.
  4. In a large bowl, whisk granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth and glossy.
  5. Fold shredded zucchini into the wet mixture until evenly mixed.
  6. Gradually fold dry ingredients into the wet zucchini mixture until just combined. Do not overmix.
  7. Stir in dark chocolate chips if using.
  8. Pour batter into prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted near the center comes out with a few moist crumbs.
  9. Cool brownies completely in the pan on a wire rack for at least 30 minutes.
  10. Heat heavy cream in a small saucepan over medium heat until it starts to simmer. Pour hot cream over chopped dark chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy. Stir in butter and a pinch of salt.
  11. Spread ganache evenly over cooled brownies. Let set for about 15 minutes at room temperature or refrigerate for a firmer finish.
  12. Lift brownies out of pan using parchment overhang and cut into squares. Serve.

Notes

Do not squeeze out zucchini moisture to keep brownies fudgy. Use quality Dutch-processed cocoa powder for best flavor. Check brownies at 25 minutes to avoid overbaking. Warm ganache slightly if too thick to spread. Room temperature eggs blend better. For vegan version, replace eggs with flax eggs and use plant-based cream.

Nutrition

Keywords: zucchini brownies, fudgy brownies, dark chocolate ganache, healthy dessert, vegetable brownies, easy brownies, gluten-free option

Find it online: https://piperplate.com/fudgy-zucchini-brownies-recipe-with-easy-dark-chocolate-ganache-frosting/