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Fudgy Zucchini Brownies Recipe with Dark Chocolate Ganache Frosting

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These fudgy zucchini brownies feature a dense, moist texture with a shiny crackly crust and a luxurious dark chocolate ganache frosting. The zucchini adds moisture without flavor, creating a rich, indulgent dessert that’s surprisingly wholesome.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (50g) unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups (150g) grated zucchini, squeezed dry
  • ½ cup (90g) dark chocolate chips or chunks (optional)
  • ¾ cup (180ml) heavy cream
  • 6 oz (170g) dark chocolate, chopped
  • 1 tablespoon unsalted butter
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy brownie removal later.
  2. Grate 1 ½ cups of zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible. You want it damp, not wet.
  3. In a medium bowl, whisk together 1 ½ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 cup granulated sugar, ½ teaspoon baking powder, and ¼ teaspoon salt until evenly combined.
  4. In a large bowl, beat 2 large eggs lightly, then add ½ cup vegetable oil and 1 teaspoon vanilla extract. Stir until smooth and combined.
  5. Fold the squeezed zucchini into the wet ingredients, mixing gently.
  6. Gradually add the dry mix to the wet zucchini mixture, folding carefully until just combined. Avoid overmixing.
  7. Fold in ½ cup dark chocolate chips or chunks if using.
  8. Scrape the batter evenly into your prepared pan, smoothing the top with a spatula.
  9. Bake for 30-35 minutes until set around the edges but still soft and fudgy in the center. Insert a toothpick for a few moist crumbs but no wet batter.
  10. Allow the brownies to cool in the pan on a wire rack for at least 30 minutes before frosting.
  11. Heat ¾ cup heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and immediately pour over 6 oz chopped dark chocolate in a heatproof bowl. Let sit for 2 minutes, then gently stir until smooth.
  12. Stir in 1 tablespoon unsalted butter and a pinch of salt for shine and balanced flavor.
  13. Pour the ganache over the cooled brownies and spread evenly with a spatula. Chill in the fridge for 20 minutes to set the ganache before slicing.
  14. Use the parchment overhang to lift the brownies out of the pan and cut into squares. Serve and enjoy.

Notes

Squeeze out excess moisture from zucchini to avoid soggy brownies. Avoid overmixing the batter to keep brownies dense and fudgy. Cool brownies completely before frosting to prevent ganache from melting. Use a sharp, warm knife to cut clean edges. Store brownies chilled and bring to room temperature before serving for best texture.

Nutrition

Keywords: fudgy brownies, zucchini brownies, dark chocolate ganache, moist brownies, healthy dessert, chocolate dessert, vegetable dessert, easy brownies

Find it online: https://emmaoven.com/fudgy-zucchini-brownies-recipe-with-dark-chocolate-ganache-frosting-easy-and-best/