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Zucchini Brownies with Chocolate Ganache Recipe

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3.9 from 35 reviews

Deliciously fudgy zucchini brownies made with shredded zucchini for added moisture and nutrition, featuring a rich chocolate ganache topping. These brownies combine the natural sweetness and moisture from zucchini with rich cocoa and melted chocolate chips for an indulgent yet slightly healthier treat perfect for any occasion.

Ingredients

Brownies

  • 1 1/2 cups zucchini, shredded
  • 1/4 cup unsalted butter
  • 3/4 cup light brown sugar
  • 2/3 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 tablespoon instant coffee granules
  • 1/2 teaspoon baking powder
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup all-purpose flour
  • 3/4 cup semi-sweet chocolate chips

Chocolate Ganache

  • 3/4 cup semi-sweet chocolate chips
  • 1/4 cup heavy cream

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350 degrees Fahrenheit. Line a 9 x 9 or 8 x 8 inch baking pan with aluminum foil or parchment paper, then lightly grease the lined pan with cooking spray or butter. Set aside.
  2. Brown the butter: In a medium saucepan over medium heat, cook the unsalted butter until it turns a light brown caramel color, approximately 5 to 10 minutes. Stir frequently and watch carefully to prevent burning. Using a light-colored pan helps monitor the color change.
  3. Combine dry ingredients with browned butter: Pour the browned butter into a large mixing bowl. Add the brown sugar, unsweetened cocoa powder, salt, instant coffee granules, and baking powder. Stir well until combined. Let the mixture rest and cool for about 5 minutes.
  4. Add eggs and vanilla: Stir in the eggs and vanilla extract into the cooled mixture. Mix thoroughly until the batter becomes shiny and smooth.
  5. Incorporate flour, zucchini, and chocolate chips: Gently fold in the all-purpose flour, shredded zucchini, and 3/4 cup of semi-sweet chocolate chips until just combined. Avoid overmixing to keep the brownies tender.
  6. Bake the brownies: Pour the batter into the prepared baking pan and bake in the preheated oven for about 25 minutes, or until the top is set and a toothpick inserted comes out slightly clean. For fudgier brownies, slightly underbake them.
  7. Cool and remove from pan: Allow the brownies to cool completely in the pan, then lift them out using the foil or parchment paper.
  8. Prepare chocolate ganache: In a medium microwave-safe bowl, combine 3/4 cup semi-sweet chocolate chips and 1/4 cup heavy cream. Heat in 15-second intervals, stirring between, until the chocolate is fully melted and smooth. Let the ganache cool for 2 to 3 minutes.
  9. Frost brownies: Pour and spread the ganache evenly over the cooled brownies.
  10. Set ganache: Place the frosted brownies in the refrigerator to allow the ganache to set completely before cutting.
  11. Serve: Cut the brownies into 9 squares and enjoy your rich, chocolatey zucchini brownies!

Notes

  • Use a light-colored saucepan for browning butter to better monitor color changes.
  • Do not overmix the batter once the flour and zucchini are added to keep brownies fudgy and tender.
  • Underbaking slightly results in extra fudgy brownies.
  • Instant coffee granules enhance the chocolate flavor but can be omitted if desired.
  • Make sure to let ganache cool slightly before spreading to avoid melting the brownies.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.

Find it online: https://recipethrive.com/zucchini-brownies-with-chocolate-ganache-recipe/