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Fudgy Zucchini Brownies Recipe with Rich Chocolate Ganache

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These fudgy zucchini brownies are moist, rich, and topped with a silky chocolate ganache. They sneak in vegetable goodness without compromising on indulgent chocolate flavor.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups (180g) grated zucchini, squeezed dry (about 1 medium zucchini)
  • ½ cup (120ml) heavy cream
  • 4 ounces (113g) semi-sweet or dark chocolate, finely chopped
  • 1 tablespoon unsalted butter

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×9 inch baking pan or line it with parchment paper.
  2. Grate about 1 ½ cups (180g) of zucchini using a fine grater or food processor. Squeeze out excess moisture using a clean kitchen towel.
  3. In a medium bowl, sift together 1 ½ cups (190g) all-purpose flour, ½ cup (50g) unsweetened cocoa powder, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
  4. In a large bowl, whisk together 1 cup (200g) granulated sugar, ½ cup (100g) brown sugar, 2 large eggs, ½ cup (120ml) vegetable oil, and 1 teaspoon vanilla extract until smooth and slightly fluffy (about 2–3 minutes).
  5. Gradually fold the flour mixture into the wet ingredients gently with a spatula, avoiding over-mixing.
  6. Fold in the squeezed zucchini until just combined; the batter will be thick and moist.
  7. Spread the batter evenly in the prepared pan using a spatula.
  8. Bake for 30–35 minutes, starting to check at 30 minutes by inserting a toothpick in the center; a few moist crumbs are perfect.
  9. Let the brownies cool completely in the pan on a wire rack.
  10. To make the ganache, heat ½ cup (120ml) heavy cream in a small saucepan until it starts to simmer (do not boil). Remove from heat and pour over 4 ounces (113g) finely chopped chocolate in a heatproof bowl. Let sit for 2 minutes, then stir gently until smooth. Stir in 1 tablespoon unsalted butter.
  11. Pour the ganache over the cooled brownies and spread evenly with a spatula. Chill in the fridge for at least 30 minutes to set.
  12. Slice into squares and serve at room temperature or slightly chilled.

Notes

Squeeze out excess moisture from zucchini to avoid soggy brownies. Use good-quality chocolate for ganache and warm cream gently. Check brownies at 30 minutes with a toothpick; moist crumbs are ideal. Ganache can be made ahead and reheated gently if too thick.

Nutrition

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

Find it online: https://sparklespoon.com/fudgy-zucchini-brownies-recipe-with-rich-chocolate-ganache-easy-and-delicious/