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Fudgy Chocolate Zucchini Brownies with Espresso Ganache

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These fudgy chocolate zucchini brownies are moist and dense, enhanced with a rich espresso ganache that adds a sophisticated twist. The zucchini sneaks in moisture and nutrition without compromising the indulgent chocolate flavor.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups (150g) grated zucchini, squeezed of excess moisture
  • ½ cup (90g) semi-sweet chocolate chips (optional)
  • ½ cup (120ml) heavy cream
  • 4 ounces (115g) bittersweet chocolate, chopped
  • 1 tablespoon instant espresso powder
  • 1 tablespoon unsalted butter (optional)

Instructions

  1. Grate 1 ½ cups (150g) of zucchini using a fine grater. Lay the grated zucchini on a clean kitchen towel and squeeze out as much moisture as possible. (10 minutes)
  2. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal. (5 minutes)
  3. In a medium bowl, sift together 1 ½ cups (180g) flour, ½ cup (50g) cocoa powder, 1 teaspoon baking powder, and ¼ teaspoon salt. (5 minutes)
  4. In a large bowl, whisk 1 cup (200g) granulated sugar and ½ cup (100g) packed brown sugar with 2 large eggs until light and fluffy (2-3 minutes). Slowly drizzle in ½ cup (120ml) vegetable oil and 1 teaspoon vanilla extract, mixing to combine. (5 minutes)
  5. Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Avoid overmixing. (3 minutes)
  6. Fold in the squeezed zucchini and ½ cup (90g) chocolate chips. The batter should be thick and fudgy. (2 minutes)
  7. Pour the batter into the prepared pan, smoothing the top. Bake for 30-35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Let cool on a wire rack for 15 minutes. (35 minutes)
  8. Heat ½ cup (120ml) heavy cream in a saucepan until it just begins to simmer. Remove from heat and stir in 4 ounces (115g) chopped bittersweet chocolate and 1 tablespoon instant espresso powder until smooth. Add 1 tablespoon butter for extra shine if desired. Let cool slightly. (10 minutes)
  9. Pour the ganache evenly over the warm brownies and spread gently. Refrigerate for at least 30 minutes to let the ganache set. (30 minutes)
  10. Lift brownies out using the parchment overhang. Cut into squares and serve.

Notes

Squeeze out excess moisture from zucchini to prevent soggy brownies. Use room temperature eggs for better batter texture. Fold ingredients gently to keep batter tender. Start checking brownies at 30 minutes to avoid overbaking. Chill ganache for a glossy finish. Optional: add nuts or spices for variations.

Nutrition

Keywords: chocolate brownies, zucchini brownies, espresso ganache, fudgy brownies, chocolate dessert, healthy brownies, vegetable dessert

Find it online: https://grubella.com/fudgy-chocolate-zucchini-brownies-with-espresso-ganache-easy-recipe/