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Zucchini Brownies That Stay Fudgy—Perfect Weeknight Pan-Baked Dessert Pinterest recipe pin

Fudgy Zucchini Brownies with Quick Chocolate Glaze

Rich, fudgy zucchini brownies with a glossy chocolate glaze—moist texture from grated zucchini and an easy method suited to busy weeknights.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 32 minutes
Total Time 1 hour
Servings: 12 brownies
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup packed grated zucchini about 1 medium zucchini, lightly squeezed
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon instant espresso powder optional
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 6 tablespoons unsalted butter melted
  • 2 teaspoons vanilla extract
  • 3 ounces semisweet chocolate chopped (for glaze)
  • 2 tablespoons unsalted butter for glaze
  • 1 tablespoon light corn syrup or maple syrup for glaze
Optional add-ins
  • 1/2 cup chopped walnuts or 1/2 cup chocolate chips optional

Equipment

  • 1 8×8-inch baking pan
  • 1 Box grater or food processor with grater disk
  • 1 Mixing bowls and spatula
  • 1 Wire rack

Method
 

Prepare
  1. Preheat oven to 325°F and line an 8×8-inch pan with parchment, leaving a 1–2-inch overhang.
Grate zucchini
  1. Trim and grate the zucchini using a box grater or food-processor disk, then place in a clean towel and gently squeeze to remove excess pools of water; measure 1 cup packed.
Mix dry
  1. Whisk together flour, cocoa powder, baking powder, salt, and instant espresso powder in a medium bowl.
Mix wet
  1. Whisk eggs with granulated sugar and brown sugar until smooth, then stir in melted butter and vanilla; fold in the grated zucchini.
Combine and bake
  1. Fold dry ingredients into wet until just combined; pour batter into prepared pan and bake at 325°F for 28–34 minutes until edges are set and a toothpick shows moist crumbs but not raw batter.
Glaze and cool
  1. While brownies cool 5–10 minutes, melt chopped semisweet chocolate with 2 tablespoons butter over a warm water bath or in 20-second microwave bursts, stir in 1 tablespoon corn syrup for shine, then pour glaze over warm brownies; cool 30 minutes, then chill 20–30 minutes for cleaner slices before cutting.

Notes

Use lightly squeezed zucchini—do not dry it completely. Glass pans bake more slowly; add 5–7 minutes if using glass. For a fudgier result swap the melted butter for equal-weight vegetable oil. Store at room temperature up to 3 days or freeze wrapped for up to 3 months.