Chocolate Espresso Zucchini Brownies

Rich, fudgy chocolate squares infused with bold espresso flavor and packed with freshly blended zucchini for extra moisture! These decadent brownies deliver deep mocha goodness in every bite, with a soft, gooey center and an irresistibly chocolatey finish. You’d never guess there’s a veggie tucked inside, but it keeps each bite tender and perfectly indulgent.

Author: Project Meal Plan

Meal Type: Breakfast

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 16 brownies

Calories: 170 kcal per serving

Ingredients

10 ounces - zucchini
3 tablespoons - butter
3 - eggs
1 tsp - vanilla
¾ cup - sugar
⅔ cup - unsweetened cocoa powder
2 tablespoons - espresso powder
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 powder

Instructions

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.
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.

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