Zucchini Brownies

Moist, rich, and bursting with chocolate flavor, they also sneak in some hidden goodness from everyone’s favorite summer squash: zucchini! This unexpected twist adds delightful moisture and perfectly offsets the richness. So go ahead, indulge in a decadent treat that’s also kind of healthy-ish.

 

I struggled with what to call these because they are so moist and fudgey they are more like a rich chocolate cake than a brownie. Either way, they are incredbly delicious and I know you’ll enjoy them.

Zucchini Brownies:

  • 3 cups shredded zucchini (500 grams)
  • 1 cup butter (1 stick , 113 grams)
  • 1  cup granulated sugar (200 grams)
  • 2 cups all-purpose flour (250 grams)
  • 1/2 cup unsweetened cocoa powder (50 grams)
  • 1 teaspoon baking soda
  • 1 cup chocolate chips (200 grams)
  • 1 teaspoon salt

Chocolate ganache:

  • 1 cup (200 grams) chocolate chips
  • 1 cup (8 oz, 236 ml) heavy whipping cream

Instructions:

  • Preheat the oven to 350°F (176°C)
  • Prepare a 9×9 loaf pan with parchment paper, leaving some showing on the sides for easy removal. I also lightly grease with butter or cooking spray.
  • Add butter to a small saucepan or microwave-safe bowl and melt on low until completely melted. Set aside to cool.
  • Grate zucchini and set aside.
  • Whisk the flour baking soda, and salt together in a large bowl until combined. Set aside
  • In a large bowl, combine your butter, sugar, and cocoa powder.
  • Add in your grated zucchini, mix until well incorporated.
  • Combine with your dry ingredients – the batter may seem dry at this point
  • Add in your chocolate chips and spread the thick batter evenly into your prepared loaf pan. Bake for 25 – 30 minutes. Baking times vary, so keep an eye on yours, checking for doneness every 5 minutes.
  • Once the brownies are baked and cooled you can top them with ganache:
  • In a small saucepan, heat the heavy whipping cream over medium heat. Watch it closely and bring it just to a simmer (tiny bubbles around the edges). Don’t let it boil. Pour the hot cream over the chocolate in the bowl. Stir until the chocolate is completely melted and the ganache is smooth and glossy. While the ganache is still sitting garnished with pressed edible flowers.
overhead shot of rich delicious zucchini brownies with colorful edible flowers on top

Zucchini Brownies

5 from 1 vote
Moist, rich, and bursting with chocolate flavor, they also sneak in some hidden goodness from everyone's favorite summer squash: zucchini! This unexpected twist adds delightful moisture and perfectly offsets the richness. So go ahead, indulge in a decadent treat that's also kind of healthy-ish.
Print Recipe
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes

Ingredients

Zucchini Brownies:

  • 3 cups shredded zucchini 500 grams
  • 1 cup butter 1 stick , 113 grams
  • 1 cup granulated sugar 200 grams
  • 2 cups all-purpose flour 250 grams
  • 1/2 cup unsweetened cocoa powder 50 grams
  • 1 teaspoon baking soda
  • 1 cup chocolate chips 200 grams
  • 1 teaspoon salt

Chocolate Ganache Topping:

  • 1 cup 200 grams chocolate chips
  • 1 cup 8 oz, 236 ml heavy whipping cream

Instructions

  • Preheat the oven to 350°F (176°C)
  • Prepare a 9×9 loaf pan with parchment paper, leaving some showing on the sides for easy removal. I also lightly grease with butter or cooking spray.
  • Add butter to a small saucepan or microwave-safe bowl and melt on low until completely melted. Set aside to cool.
  • Grate zucchini and set aside.
  • Whisk the flour baking soda, and salt together in a large bowl until combined. Set aside
  • In a large bowl, combine your butter, sugar, and cocoa powder.
  • Add in your grated zucchini, mix until well incorporated.
  • Combine with your dry ingredients – the batter may seem dry at this point
  • Add in your chocolate chips and spread the thick batter evenly into your prepared loaf pan. Bake for 25 – 30 minutes. Baking times vary, so keep an eye on yours, checking for doneness every 5 minutes.
  • Once the brownies are baked and cooled you can top them with ganache:
  • In a small saucepan, heat the heavy whipping cream over medium heat. Watch it closely and bring it just to a simmer (tiny bubbles around the edges). Don’t let it boil. Pour the hot cream over the chocolate in the bowl. Stir until the chocolate is completely melted and the ganache is smooth and glossy. While the ganache is still sitting garnished with pressed edible flowers.

Nutrition

Serving: 1brownie | Calories: 151kcal | Carbohydrates: 21g | Protein: 8g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 50mg | Sodium: 570mg | Potassium: 93mg | Fiber: 1g | Sugar: 25g | Vitamin A: 421IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg
Course: Edible flowers
Cuisine: Brownies
Keyword: chocolate zucchini, zucchini brownies
Servings: 16 slices
Calories: 151kcal
Author: sarah

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