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Fudgy Double Chocolate Zucchini Brownies with Espresso Glaze

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These fudgy double chocolate zucchini brownies with espresso glaze are a moist, rich dessert that cleverly sneaks in zucchini for extra moisture and nutrition. The espresso glaze adds a sophisticated balance to the deep chocolate flavor.

Ingredients

Scale
  • 1 ½ cups shredded zucchini (about 1 medium zucchini; squeeze out excess moisture)
  • ¾ cup all-purpose flour (can substitute almond flour for gluten-free)
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup unsalted butter, melted and cooled (or coconut oil for dairy-free)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup semi-sweet chocolate chips (optional)
  • For the Espresso Glaze:
  • 1 cup powdered sugar, sifted
  • 2 tablespoons strong brewed espresso (room temperature)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang for easy removal.
  2. Shred zucchini using a box grater or food processor. Place shredded zucchini in a clean towel or cheesecloth and squeeze out as much moisture as possible.
  3. In a medium bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
  4. In a large mixing bowl, whisk together sugar and melted butter until smooth. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
  5. Gently fold shredded zucchini into the wet mixture.
  6. Slowly add dry ingredients to wet mixture, folding gently until just combined. Avoid overmixing.
  7. Fold in chocolate chips if using.
  8. Spread batter evenly in prepared pan and smooth the top.
  9. Bake for 30-35 minutes. Check at 30 minutes with a toothpick; it should come out with moist crumbs but no wet batter.
  10. Cool brownies completely in pan on a wire rack, about 30-40 minutes.
  11. Prepare espresso glaze by whisking powdered sugar, brewed espresso, and vanilla extract until smooth. Adjust consistency as needed.
  12. Drizzle glaze over cooled brownies and allow to set for at least 15 minutes.
  13. Use parchment overhang to lift brownies from pan. Cut into 12 squares and serve.

Notes

Squeeze out excess moisture from zucchini to avoid soggy brownies. Do not overmix batter to keep brownies tender and fudgy. Let brownies cool completely before glazing to prevent glaze from melting. Use quality Dutch-processed cocoa powder for best flavor. Can substitute chocolate chips with nuts or dried fruit. For vegan adaptation, replace eggs with flax eggs and butter with coconut oil.

Nutrition

Keywords: brownies, zucchini brownies, double chocolate, espresso glaze, fudgy brownies, homemade dessert, easy brownies, chocolate dessert

Find it online: https://cravemila.com/fudgy-double-chocolate-zucchini-brownies-recipe-perfect-for-easy-homemade-desserts/