For the brownies:

1. Preheat the oven to 350 degrees F. Prepare an 8×8 baking pan with parchment paper and non-stick cooking spray.
2. 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.
3. 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.
4. 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: 

1. 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.
2. Add the espresso powder and stir until completely melted and smooth.
3. 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.