Print

Fudgy Double Chocolate Espresso Zucchini Brownies

double chocolate espresso zucchini brownies - featured image
Print Recipe

These fudgy double chocolate espresso zucchini brownies combine rich chocolate with a subtle espresso kick and moist zucchini for a healthy yet indulgent treat. Perfect for sneaking veggies into dessert without sacrificing flavor.

Ingredients

Scale
  • 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed dry)
  • ½ cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup (90g) all-purpose flour (can substitute almond or oat flour for gluten-free)
  • ½ cup (45g) unsweetened cocoa powder (preferably Dutch-processed)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons instant espresso powder
  • ½ cup (90g) semi-sweet chocolate chips
  • ½ cup (90g) dark chocolate chips (60-70% cocoa)

Instructions

  1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
  2. Grate the zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible.
  3. In a large bowl, whisk together the flour, cocoa powder, baking powder, salt, and instant espresso powder until evenly combined.
  4. In a separate bowl, whisk the melted butter and sugar until smooth. Add the eggs one at a time, whisking well after each addition. Stir in vanilla extract.
  5. Fold the dry ingredients into the wet mixture in three additions, gently folding with a rubber spatula until just combined.
  6. Fold in the grated zucchini evenly. Then fold in both the semi-sweet and dark chocolate chips, saving a few to sprinkle on top if desired.
  7. Pour the batter into the prepared pan and spread evenly. Sprinkle reserved chocolate chips on top if using.
  8. Bake for 25-30 minutes, checking at 25 minutes with a toothpick; it should come out with a few moist crumbs but no wet batter.
  9. Cool completely in the pan on a wire rack before lifting out with the parchment paper.
  10. Cut into squares and enjoy at room temperature or gently warmed.

Notes

Squeeze zucchini well to avoid soggy brownies. Do not overmix batter to keep fudgy texture. Use a mix of semi-sweet and dark chocolate chips for depth. Espresso powder blends better than brewed coffee and does not add moisture. Let brownies cool completely before cutting for cleaner slices. Can substitute gluten-free flour for gluten-free version and flax eggs plus dairy-free butter and chocolate chips for vegan version.

Nutrition

Keywords: brownies, chocolate, espresso, zucchini, fudgy brownies, healthy dessert, vegetable dessert, gluten-free option, vegan option

Find it online: https://sofiaspice.com/fudgy-double-chocolate-espresso-zucchini-brownies-easy-homemade-recipe/