Name: Chocolate Espresso Zucchini Brownies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 16 brownies
Cuisine: American
Ingredients: 10 ounces zucchini; 3 tablespoons butter; 3 eggs; 1 tsp vanilla; 0.75 cup sugar; 0.667 cup unsweetened cocoa powder; 2 tablespoons espresso powder; 0.5 tsp baking powder; 0.5 tsp salt; 0.5 cup all-purpose flour; 0.5 cup semi-sweet chocolate chips or mini chocolate chips; 0.75 cup semi-sweet chocolate chips; 0.25 cup milk; 1 tsp espresso powder

Chocolate Espresso Zucchini Brownies cover

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Chocolate Espresso Zucchini Brownies

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Ingredients

Warning0 allergens identified

Chocolate Espresso Zucchini Brownies

10 ounces zucchini

3 tablespoons butter

3 eggs

1 tsp vanilla

¾ cup sugar

⅔ cup unsweetened cocoa powder

2 tablespoons espresso powderfor the brownies

½ tsp baking powder

½ tsp salt

½ cup all-purpose flour

½ cup semi-sweet chocolate chips or mini chocolate chips

¾ cup semi-sweet chocolate chips

¼ cup milk

1 tsp espresso powderfor the frosting

Instructions

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For the brownies

Preheat the oven to 350 degrees F. Prepare an 8×8 baking pan with parchment paper and non-stick cooking spray.

To a food processor, add zucchini, butter, eggs and vanilla. Blend on high until smooth. Use a spatula to push the mixture on the sides of the bowl down to ensure everything is well mixed.

Add sugar, cocoa powder, espresso powder, baking powder, salt, and flour carefully to the food processor bowl. Mix until just blended and push the sides down again if necessary. Add chocolate chips and use a spatula to mix for a few seconds.

Pour the mixture from the food processor bowl into the prepared pan. Place in the oven for 30-35 minutes. The center will look slightly fudgey, but a toothpick inserted should come out mostly clean. Cool on a cooling rack for at least 30 minutes before applying the ganache frosting.

For the frosting

In a small bowl, add chocolate chips and milk. Microwave in 15 second intervals until the chocolate is fully melted and begins to combine with the milk.

Add the espresso powder and stir until completely melted and smooth.

When the brownies are cool, pour the frosting on the center of the brownies and use a spatula to spread over the entire surface of the brownies. Refrigerate for at least one hour before cutting and serving. Store in a sealed container in the fridge for up for 4 days.

Nutrition

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Tips & Tricks (5)

Maximize Zucchini Moisture Management 💧
Grate your zucchini and salt it generously 15 minutes before mixing, then squeeze out excess moisture with a clean kitchen towel to prevent soggy brownies while maintaining the moisture benefits.
Bloom Your Espresso Powder ☕
Mix espresso powder with a tablespoon of hot water or melted butter before adding to the batter to fully dissolve and activate its flavor compounds for deeper, more robust mocha notes.
Don't Overmix the Batter 🥄
Fold in ingredients gently after combining wet and dry mixtures to avoid overdeveloping gluten, which can result in cake-like brownies instead of the desired fudgy, gooey texture.
Test for Fudgy Perfection 🍫
Insert a toothpick into the center at 28-30 minutes—it should have a few moist crumbs attached, not come out clean, ensuring that perfect dense, fudgy center that defines premium brownies.
Cool Completely Before Cutting ❄️
Allow brownies to cool in the pan for at least 2 hours (ideally overnight) before cutting to achieve clean edges and prevent crumbling, letting the structure fully set for restaurant-quality presentation.