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Fudgy Zucchini Brownies with Dark Chocolate Ganache

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Rich, dense, and fudgy brownies made with grated zucchini for moisture and topped with a smooth dark chocolate ganache. A sneaky way to add veggies to a classic chocolate treat.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • ½ cup (45g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (about 150g) grated zucchini, squeezed dry (about one medium zucchini)
  • ½ cup (120ml) heavy cream
  • 4 oz (115g) dark chocolate chips or chopped dark chocolate (70% cocoa or higher)
  • 1 tablespoon unsalted butter

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving some overhang for easy removal later.
  2. Grate the zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel or paper towels and squeeze out excess moisture.
  3. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined. Set aside.
  4. In a large bowl, whisk the melted butter and sugar until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
  5. Gently fold the grated zucchini into the wet mixture until evenly distributed.
  6. Gradually fold the dry ingredients into the wet mixture. Do not overmix; stop as soon as the flour disappears. The batter should be thick and fudgy.
  7. Pour the batter evenly into the prepared pan using a spatula.
  8. Bake for 25-30 minutes. Check doneness with a toothpick inserted in the center; it should come out with a few moist crumbs but not wet batter.
  9. While brownies bake, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the dark chocolate in a heatproof bowl. Let sit for 2-3 minutes, then stir gently until smooth. Stir in the butter for shine.
  10. Allow brownies to cool in the pan for about 15 minutes before pouring the ganache evenly over the top. Let set at room temperature or refrigerate for 10 minutes for a firmer finish.
  11. Use the parchment paper overhang to lift brownies out of the pan. Cut into squares and serve.

Notes

Squeeze zucchini well to avoid soggy brownies. Use good-quality dark chocolate (70% cocoa or higher) for ganache. Do not overmix batter to keep brownies tender. Check doneness starting at 20 minutes to avoid overbaking. Ganache can be gently reheated if too thick. Store brownies in airtight container at room temperature for 2 days or refrigerate up to a week. Freeze for up to 3 months.

Nutrition

Keywords: zucchini brownies, fudgy brownies, dark chocolate ganache, healthy brownies, vegetable brownies, easy brownies, homemade brownies, chocolate dessert

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