Zucchini Brownies

Do these dark, super-moist fudge brownies look like they're made with zucchini? No, they don't — and trust us, no one enjoying them will be the wiser. Rather than the usual method of shredding zucchini for your sweet treats, this time we purée it — so that all it adds is moisture, not any unwelcome "stringy" texture. Bonus: For extra fiber and nutrition, make these brownies with whole wheat flour; its "wheaty" flavor will disappear amidst all of that chocolate!

Prep
7 mins
Bake
25 to 30 mins
Total
32 mins
Yield
16 brownies
Zucchini Brownies

Instructions

  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.

Tips from our Bakers

  • If you don't have a food processor, use a blender to blend the zucchini, melted butter, eggs, and vanilla until smooth; then transfer the mixture to a mixing bowl before proceeding with the recipe.
  • Want to make this gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe, no further ingredient changes necessary. Be sure to bake thoroughly; gluten-free baked goods often need a bit more time in the oven.