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Fudgy Double Chocolate Zucchini Brownies with Cream Cheese Swirl

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These fudgy double chocolate zucchini brownies with a cream cheese swirl combine rich chocolate indulgence with a subtle veggie twist, perfect for a moist and delicious dessert.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour (or almond flour for gluten-free)
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup (110g) grated zucchini, lightly packed (squeeze out excess moisture if very watery)
  • 1/2 cup (90g) semi-sweet chocolate chips (optional)
  • 4 oz (115g) cream cheese, softened
  • 1/4 cup (30g) powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×9 inch pan or line it with parchment paper.
  2. Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
  3. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
  4. In a large bowl, beat granulated sugar, brown sugar, and eggs until smooth and slightly pale.
  5. Add oil and vanilla extract to the wet mixture and mix well.
  6. Fold the dry ingredients into the wet mixture gently but thoroughly.
  7. Fold in the grated zucchini and chocolate chips if using.
  8. In a small bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and lump-free.
  9. Pour half of the brownie batter into the prepared pan and spread evenly.
  10. Dollop spoonfuls of the cream cheese mixture over the batter.
  11. Add the remaining brownie batter on top.
  12. Using a butter knife or skewer, gently swirl through the cream cheese and brownie batter layers to create a marbled effect.
  13. Bake for 30-35 minutes, checking at 30 minutes with a toothpick inserted in the center; it should come out with moist crumbs but not wet batter.
  14. Let the brownies cool completely in the pan, about 1 hour, before slicing.

Notes

Squeeze excess moisture from zucchini to avoid soggy brownies. Use room temperature eggs and cream cheese for smooth mixing. Do not overmix batter to keep brownies tender. Swirl cream cheese gently for pretty marbling. Chilling batter for 15 minutes before baking helps swirl hold shape better.

Nutrition

Keywords: brownies, chocolate, zucchini, cream cheese swirl, dessert, fudgy brownies, gluten-free option, vegan option

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