Finally, I’ve found my all-time favorite brownie + veggies combo: Chocolate Espresso Zucchini Brownies. I’m talking rich and gooey mocha level goodness here. With zucchini!
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Blending vegetables into dessert is one of my favorite pastimes. I fully understand that I’m still eating the sugar and the flour blah blah, but there’s a little less of those things than in other equally or not as delicious brownies. And the zucchini is fresh as can be from my garden. That makes it okay to have 1 or 3 of these in a 24-hour span. Plus they are SO GOOD.
One thing I haven’t done is freeze them just yet. They aren’t quite the new Freezer Friendly Sweet Potato Brownie Bites, but they’re pretty close. And definitely on tap always right now while I have a continuous flow of zucchini 20 feet away.
Things I like about this recipe:
- No zucchini taste, but plenty of zucchini. I always use two small to medium sized zucchini in these brownies. But you would never guess there’s zucchini in there. Yay for veggies in dessert!
- Using a blender or food processor is a game changer. You can totally grate the zucchini too, but I love the texture of the brownies when the zucchini is blended in. It really helps hide the zucchini texture and color.
- The top isn’t so pretty, but ganache is. Yeah so the top of the brownies is a little hole-y. But if you’re open to a little extra chocolate (always!), spread some ganache on top for a fudgey gooey frosting. Top of brownies hidden: check!
Here’s a few make-ahead food ideas for your meal prep:
- Meal Prep Chipotle Grilled Chicken with Seasoned Black Beans and Zucchini
- Leftover Vegetable Italian Chicken Lasagna Recipe
- For dessert: Freezer Friendly Sweet Potato Brownie Bites Recipe
Did you make this? I want to see how it turned out! Tag me in your social media post @projectmealplan and use #projectmealplan when you share!
Chocolate Espresso Zucchini Brownies
Chocolate Espresso Zucchini Brownies recipe – Gooey chocolate mocha goodness, with fresh zucchini blended right in!
For the brownies:
- 10 ounces zucchini, cut into large chunks (about 2 medium or 1 large zucchini)
- 3 tablespoons butter, melted
- 3 eggs
- 1 teaspoon vanilla
- 3/4 cup sugar
- 2/3 cup unsweetened cocoa powder
- 2 tablespoons espresso powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
- 1/2 cup semi-sweet chocolate chips or mini chocolate chips
For the frosting:
- 3/4 cup semi-sweet chocolate chips
- 1/4 cup milk, non-fat or 2%
- 1 teaspoon espresso powder
For the brownies:
- Preheat the oven to 350 degrees F. Prepare an 8×8 baking pan with parchment paper and non-stick cooking spray.
- To a food processor, add zucchini, butter, eggs and vanilla. Blend on high until smooth. Use a spatula to push the mixture on the sides of the bowl down to ensure everything is well mixed.
- Add sugar, cocoa powder, espresso powder, baking powder, salt, and flour carefully to the food processor bowl. Mix until just blended and push the sides down again if necessary. Add chocolate chips and use a spatula to mix for a few seconds.
- Pour the mixture from the food processor bowl into the prepared pan. Place in the oven for 30-35 minutes. The center will look slightly fudgey, but a toothpick inserted should come out mostly clean. Cool on a cooling rack for at least 30 minutes before applying the ganache frosting.
For the frosting:
- In a small bowl, add chocolate chips and milk. Microwave in 15 second intervals until the chocolate is fully melted and begins to combine with the milk.
- Add the espresso powder and stir until completely melted and smooth.
- When the brownies are cool, pour the frosting on the center of the brownies and use a spatula to spread over the entire surface of the brownies. Refrigerate for at least one hour before cutting and serving. Store in a sealed container in the fridge for up for 4 days.
CAFFEINE: You might feel like you had a cup of coffee shortly after consuming these brownies!
Adapted from King Arthur Flour, Zucchini Brownies. Note: Nutritional information estimated with My Fitness Pal.
- Serving Size: 1 brownie
- Calories: 192
- Sugar: 19.8g
- Fat: 8.6g
- Carbohydrates: 27.3g
- Fiber: 2.9g
- Protein: 4g
To make this recipe, I used:
Thank you so much for checking out the Chocolate Espresso Zucchini Brownies (and making it to the bottom)! Be sure to use #projectmealplan on social media if you make this recipe! And follow me on Pinterest for meal inspiration every single day.
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