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Decadent Double Chocolate Zucchini Brownies with Espresso Fudge Frosting

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These decadent double chocolate zucchini brownies are moist and fudgy with a subtle earthiness from zucchini, topped with a rich espresso fudge frosting that adds a silky, bittersweet finish. Perfect for any occasion, they combine indulgence with a veggie boost.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour (or gluten-free flour blend for GF option)
  • ½ cup (45g) unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup (200g) granulated sugar
  • ½ cup (110g) brown sugar, packed
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 tsp vanilla extract
  • 1 ½ cups (180g) grated zucchini, squeezed dry
  • ½ cup (90g) semi-sweet chocolate chips
  • ½ cup (115g) unsalted butter, softened (for frosting)
  • 1 ¾ cups (210g) powdered sugar, sifted (for frosting)
  • ¼ cup (25g) unsweetened cocoa powder (for frosting)
  • 1 tbsp espresso powder dissolved in 1 tbsp hot water (for frosting)
  • 2 tbsp heavy cream or milk (for frosting)
  • 1 tsp vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan lightly with butter or line it with parchment paper.
  2. Grate 1 ½ cups of zucchini and squeeze out as much moisture as possible using a clean kitchen towel or paper towels.
  3. In a medium bowl, sift together 1 ½ cups flour, ½ cup cocoa powder, 1 tsp baking powder, and ½ tsp salt. Set aside.
  4. In a large bowl, whisk 1 cup granulated sugar, ½ cup packed brown sugar, and 2 large eggs until well combined and slightly fluffy.
  5. Stir in ½ cup vegetable or melted coconut oil and 1 tsp vanilla extract. Mix thoroughly but do not overmix.
  6. Gradually fold the flour mixture into the wet ingredients until just combined.
  7. Carefully fold in the grated zucchini and ½ cup chocolate chips until evenly distributed.
  8. Pour the batter into the prepared pan and spread evenly with a spatula.
  9. Bake for 30-35 minutes, checking doneness with a toothpick inserted in the center; it should come out with a few moist crumbs but no wet batter.
  10. Transfer the pan to a wire rack and let the brownies cool completely for at least 45 minutes before frosting.
  11. To prepare the espresso fudge frosting, beat ½ cup softened butter until creamy.
  12. Gradually add 1 ¾ cups powdered sugar and ¼ cup cocoa powder, mixing well.
  13. Mix in 1 tbsp espresso dissolved in 1 tbsp hot water, 2 tbsp cream, 1 tsp vanilla extract, and a pinch of salt. Beat until smooth and fluffy, adjusting cream for spreadable consistency.
  14. Spread the frosting evenly over the cooled brownies.
  15. Chill the frosted brownies for at least 30 minutes to firm the frosting.
  16. Cut into squares and serve.

Notes

Squeeze zucchini dry to avoid soggy brownies. Chill brownies before frosting to prevent melting. Sift cocoa powder with flour for even chocolate flavor. Fold ingredients gently to keep brownies tender. Adjust espresso powder to taste. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute coconut oil and dairy-free frosting ingredients.

Nutrition

Keywords: double chocolate brownies, zucchini brownies, espresso fudge frosting, chocolate dessert, moist brownies, easy brownies, gluten-free option, vegan option

Find it online: https://elvafood.com/decadent-double-chocolate-zucchini-brownies-easy-homemade-espresso-fudge-frosting-recipe/