Description
Rich chocolate brownies with a hint of zucchini and a coffee-infused espresso glaze.
Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup shredded zucchini, squeezed dry
- 1/2 cup chocolate chips (optional)
- For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons strong brewed espresso, cooled
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
- In a large bowl, whisk together melted butter and sugar.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the shredded zucchini and chocolate chips (if using).
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the brownies cool completely in the pan on a wire rack.
- For the glaze, whisk together powdered sugar, cooled espresso, and vanilla extract until smooth.
- Pour the glaze over the cooled brownies and spread evenly.
- Let the glaze set before cutting the brownies into squares.
Notes
- Make sure to squeeze the shredded zucchini very dry to prevent the brownies from becoming too wet.
- You can adjust the amount of espresso in the glaze to your preference.
- Store the brownies in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie