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Fudgy Chocolate Zucchini Brownies with Cream Cheese Swirl

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These fudgy chocolate zucchini brownies with a creamy tangy cream cheese swirl combine sneaky vegetable goodness with indulgent dessert flavor. Perfectly moist and rich, they are quick and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour (or almond flour for gluten-free)
  • 1/3 cup (30g) unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled (can substitute coconut oil)
  • 3/4 cup (150g) granulated sugar (or coconut sugar)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 medium zucchini, grated (about 1 cup packed; no need to peel)
  • 4 oz (115g) cream cheese, softened
  • 1/4 cup (30g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • Optional: pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan or line with parchment paper.
  2. Grate the zucchini using a box grater or food processor; no need to squeeze out moisture.
  3. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
  4. In a larger bowl, beat melted butter with sugar until smooth and glossy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  5. Fold grated zucchini into the wet mixture gently. Add dry ingredients in two batches, folding lightly to avoid overmixing.
  6. In a separate bowl, beat cream cheese with powdered sugar and vanilla extract until smooth and fluffy. Add a pinch of salt if desired.
  7. Pour half of the chocolate batter into the prepared pan, smoothing evenly. Dollop half of the cream cheese mixture over the batter.
  8. Repeat with remaining chocolate batter and cream cheese dollops.
  9. Use a butter knife or skewer to gently swirl the cream cheese into the chocolate batter to create a marbled effect.
  10. Bake for 30–35 minutes. Test doneness with a toothpick; it should come out with moist crumbs but no raw batter.
  11. Cool completely in the pan on a wire rack for at least 30 minutes before cutting.

Notes

Do not overmix the batter to keep brownies fudgy. Use room temperature eggs for better emulsification. Cool brownies completely before cutting for clean slices. If batter is too thick, add a splash of milk. Overbaking dries out brownies; remove when toothpick shows moist crumbs. For dairy-free, substitute butter with coconut oil and cream cheese with vegan alternative. Frozen zucchini can be used if thawed and excess moisture squeezed out.

Nutrition

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

Find it online: https://spoonluma.com/fudgy-chocolate-zucchini-brownies-with-cream-cheese-swirl-easy-recipe/