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Double Chocolate Zucchini Brownies with Espresso Fudge Glaze

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These double chocolate zucchini brownies are fudgy and moist, with a rich espresso fudge glaze that adds depth and a subtle coffee warmth. The zucchini adds moisture without a green flavor, making these brownies a clever and indulgent treat.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour (or almond flour for gluten-free)
  • 1 cup (200g) granulated sugar
  • ¾ cup (65g) unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 tsp pure vanilla extract
  • 1 ½ cups (about 2 medium) finely grated zucchini, squeezed lightly to remove excess moisture
  • ½ cup (90g) chocolate chips (semi-sweet or dark)
  • ½ cup (120ml) heavy cream
  • 4 oz (115g) semi-sweet chocolate, chopped
  • 1 tbsp unsalted butter
  • 1 tsp instant espresso powder

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper or lightly grease it.
  2. Grate 1 ½ cups zucchini finely and squeeze out excess moisture using a clean kitchen towel.
  3. In a large bowl, sift together flour, cocoa powder, baking powder, and salt. Whisk to combine.
  4. In a medium bowl, whisk eggs and sugar until glossy and slightly thickened, about 2 minutes. Add oil and vanilla extract and mix well.
  5. Stir grated zucchini into the wet mixture, then fold in chocolate chips.
  6. Pour wet ingredients into dry ingredients and fold gently with a rubber spatula until just combined. Do not overmix.
  7. Transfer batter to prepared pan and smooth the surface. Bake for 30-35 minutes or until a toothpick inserted near the center comes out with a few moist crumbs.
  8. Cool brownies completely in the pan on a wire rack, about 1 hour.
  9. To make the espresso fudge glaze, heat heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and add chopped chocolate, butter, and espresso powder. Stir until smooth and glossy.
  10. Pour the warm glaze over the cooled brownies and spread evenly. Let set at room temperature for 30 minutes or refrigerate for quicker setting.
  11. Use parchment paper overhang to lift brownies from pan and cut into 16 squares. Serve.

Notes

Squeeze zucchini well to avoid soggy brownies. Fold batter gently to keep fudgy texture. Cool brownies completely before glazing to prevent melting. Use double boiler or microwave in short bursts to melt chocolate for glaze. Refrigerate glaze if made ahead and warm gently before use.

Nutrition

Keywords: double chocolate brownies, zucchini brownies, espresso fudge glaze, fudgy brownies, vegetable dessert, gluten-free brownies, vegan brownies, easy brownies

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