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Fudgy Dark Chocolate Zucchini Brownies with Espresso Glaze

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These fudgy dark chocolate zucchini brownies with an espresso glaze are moist, rich, and subtly complex, perfect for a quick and indulgent dessert that sneaks in some veggie goodness.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour (can substitute with almond flour for gluten-free)
  • ¾ cup (65g) unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 cup (120g) zucchini, finely grated and squeezed dry
  • ½ cup (90g) dark chocolate chips (optional)
  • ½ cup (60g) powdered sugar, sifted (for espresso glaze)
  • 1 tbsp espresso or strong brewed coffee (for espresso glaze)
  • 1 tsp unsweetened cocoa powder (optional, for espresso glaze)
  • 1 tsp vanilla extract (for espresso glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper.
  2. Grate the zucchini finely and squeeze out excess moisture using a clean towel. Measure about 1 cup (120g) after squeezing.
  3. In a large bowl, sift together the flour, cocoa powder, baking powder, and salt.
  4. In a medium bowl, whisk melted butter and sugar until combined. Add eggs one at a time, whisking well after each addition, then stir in vanilla extract.
  5. Gently fold the dry ingredients into the wet mixture until just combined; avoid overmixing.
  6. Fold in the grated zucchini and chocolate chips (if using) until evenly distributed.
  7. Pour the batter into the prepared pan and spread evenly. Tap the pan gently to release air bubbles.
  8. Bake for 25-30 minutes, checking at 25 minutes with a toothpick; it should come out with a few moist crumbs.
  9. Cool the brownies in the pan on a wire rack for at least 20 minutes before glazing.
  10. Prepare the espresso glaze by whisking powdered sugar, espresso, cocoa powder (if using), and vanilla extract until smooth. Adjust consistency with more espresso if needed.
  11. Drizzle the espresso glaze evenly over the cooled brownies and let set for 10-15 minutes.
  12. Slice into 16 squares and serve.

Notes

Do not overmix the batter to keep brownies fudgy. Squeeze zucchini well to avoid sogginess. Use high-quality cocoa powder for best flavor. Let brownies cool completely before glazing to prevent glaze from sliding off. Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. For a dairy-free option, substitute butter with coconut oil and use dairy-free chocolate chips.

Nutrition

Keywords: brownies, zucchini brownies, dark chocolate, espresso glaze, fudgy brownies, easy dessert, chocolate dessert, healthy brownies

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