I grew zucchini for the first time this year and made the mistake of growing two plants. I have a lot of zucchini. Let’s make brownies. This recipe was adapted from King Arthur Flour.
Fudgy Zucchini Brownies
Fudgy zucchini brownies topped with a rich dark chocolate frosting.
Equipment
- oven
- food processor or blender
Ingredients
Brownies
- 1½ C. zucchini roughly chopped into 1" pieces
- 3 tbsp. butter melted
- 3 eggs large
- 1 tsp. vanilla paste vanilla extract works too
- 1/2 tsp. baking powder
- 1/2 tsp. espresso powder
- 1/3 tsp. Kosher salt
- 1/2 C. all-purpose flour
- 2/3 C. unsweetened cocoa powder Dutch-processed
- 3/4 C. granulated sugar
- 3/4 C. semi-sweet chocolate chips
Frosting
- 1/4 C. heavy cream
- 3/4 C. semi-sweet chocolate chips
Instructions
Brownies
- Preheat oven to 350˚F/177˚C.
- Lightly butter and line a 9"x9" square baking pan with parchment paper.
- Into the bowl of a food processor add zucchini, butter, eggs, and vanilla extract. Pulse until completely smooth, scraping down the sides to make sure that there are no chunks of zucchini.
- Add to the puree, baking powder, espresso powder, salt, flour, cocoa powder, and sugar. Pulse until just combined.
- Add the chocolate chips and pulse a few times to break the chocolate up slightly.
- Pour the batter into the prepared pan.
- Bake for 25-30 minutes or until a toothpick inserted comes out with wet crumbs.
Frosting
- In a large microwave-safe bowl combine the chocolate chips and cream.
- Microwave for 30-second intervals until the chocolate begins to soften and the cream gets steamy. Stir until the chocolate is incorporated into the cream and becomes shiny and smooth.
- Pour the chocolate on to the completely cooled brownies. Allow the frosting to cool completely for a set frosting or eat warm for a gooey experience. 🙂
Notes
This recipe is adapted from King Arthur Flour.
Nutrition
Calories: 251kcalCarbohydrates: 35gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 37mgSodium: 76mgPotassium: 362mgFiber: 5gSugar: 20gVitamin A: 154IUVitamin C: 4mgCalcium: 47mgIron: 3mg
Tried this recipe?Let us know how it was!
Hi Emmy – I love your videos and recipes, looking forward to making this one too. I just noticed on the video you added melted butter, but it’s not listed on your recipe here. Also thanks for the info on cocoa powder and levening – super educational and helpful!
Emmy!!! You forgot to put the melted 3 tbsp. butter as one of the first ingredients here! I remembered from your video and went back to double check.
I’m making these as a celebratory dessert for church- we have a LOT of birthdays happening, and I have a TON of frozen zucchini I haven’t used up! I had resolved to make zucchini treats weekly until it’s gone😂 I was so happy to see your video post!
I’ve watched a lot of your videos on YouTube. My son, who has developmental delays, hears your voice and yells, “Hi Emmy!” Thanks for being you! You make our whole family happy! I’ll report back later to let you know how they were received!
Emmy!! You forgot the 3 tbsp. melted butter in this recipe! I went back and watched your video again to confirm!
Our whole family enjoys watching/listening to you! Even my son who has developmental delays, hears you and yells out, “Hi Emmy!”
I’m making this because I’m on a mission to use my frozen zucchini up. I saw your video upload and thought- yes- something besides zucchini bread!! It’s also a celebratory day at church because we have SO many birthdays! I’ll let you know how the recipe is received!
Oh, thank you for catching that. I just updated the recipe with the butter. 🙂 Please tell your son I say hello and send virtual high-fives.
Thank you for catching that.😊
One word! DELICIOUS!!!!! OK… a few more… my 18 year old son said “MAKE MORE!!!” 😊
YAY!!!