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Zucchini Brownies

Zucchini Brownies

These zucchini brownies prove that a genuinely fudgy, chocolatey dessert can hide an entire vegetable without anyone noticing. This zucchini brownies recipe relies on pureed squash, real cocoa powder, and a full hour of cooling to deliver bars that taste like pure chocolate indulgence. Whether served plain or loaded with extra chocolate chips, this recipe turns an overwhelming zucchini harvest into the best-kept secret in the kitchen.
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Prep Time 7 minutes
Cook Time 30 minutes
Total Time 37 minutes
Servings: 16 servings
Course: Brownies
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups (182g to 225g) zucchini cut into chunks, lightly tamped down
  • 3 tablespoons (43g) butter melted
  • 3 large eggs
  • 1 teaspoon King Arthur Pure Vanilla Extract
  • 3/4 cup (149g) granulated sugar
  • 2/3 cup (57g) unsweetened cocoa Dutch-process or natural
  • 1/2 teaspoon espresso powder optional; for enhanced chocolate flavor
  • 1/2 teaspoon baking powder
  • heaping 1/4 teaspoon table salt
  • 1/2 cup (60g) King Arthur Unbleached All-Purpose Flour
  • 3/4 cup (128g) semisweet chocolate chips or bittersweet chocolate chips
  • 3/4 cup (128g) semisweet chocolate chips or bittersweet chocolate chips
  • 1/4 cup (57g) heavy cream or 3 tablespoons (43g) milk

Equipment

  • Food processor
  • 8x8 baking pan
  • Parchment paper

Method
 

  1. Preheat your oven to 350°F. Lightly grease a 9" square pan.
  2. To make the brownies: Combine the zucchini, melted butter, eggs, and vanilla in the work bowl of a food processor, and process until smooth.
  3. Add the sugar, cocoa powder, espresso powder, baking powder, salt, and flour; process briefly, just until well combined.
  4. Add the chips, and pulse several times, to break up the chips just a bit.
  5. Pour the batter into the prepared pan.
  6. Bake the brownies for 25 to 30 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it; you shouldn't see any sign of wet batter. Remove the brownies from the oven, and allow them to cool completely before frosting.
  7. To make the frosting: Combine the chocolate chips and milk or cream in a microwave-safe bowl or small saucepan. Heat until the milk is steaming, and the chips are soft. Remove from the heat, and stir until smooth.
  8. Spread the frosting atop the brownies. Place them in the refrigerator for an hour or so, to set; then store them at room temperature, covered, for several days.

Recipe Notes

Zucchini: I only use pureed zucchini, never shredded, and I never drain the moisture out.
Squash size: I stick to small or medium zucchini to avoid any bitter flavor.
Flour: I spoon and level it to keep the texture fudgy.
Cooling: I let the pan cool a full hour before slicing.
Chocolate: I split the chips between the batter and the top.