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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 are rich, moist, and packed with shredded zucchini for a sneaky veggie boost. The cream cheese swirl adds a tangy contrast and visual flair, making these brownies a crowd-pleaser perfect for any occasion.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (120g) shredded zucchini (squeeze out excess moisture)
  • 8 oz (225g) cream cheese, softened
  • 1/3 cup (40g) powdered sugar
  • 1 teaspoon vanilla extract (for cream cheese swirl)
  • 1 tablespoon all-purpose flour (for cream cheese swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking pan or line it with parchment paper, leaving a little overhang for easy removal.
  2. Grate 1 cup of zucchini using a medium grater. Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
  3. In a medium bowl, whisk together 1 cup all-purpose flour, 3/4 cup cocoa powder, 1 teaspoon baking powder, and 1/4 teaspoon salt. Set aside.
  4. In a large bowl, beat 1 cup sugar and 1/2 cup oil together until well combined. Add 2 eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
  5. Fold the shredded zucchini into the wet mixture. Then gradually add the dry ingredients, folding gently until just combined. Avoid overmixing.
  6. In a small bowl, beat 8 oz softened cream cheese with 1/3 cup powdered sugar, 1 teaspoon vanilla extract, and 1 tablespoon flour until smooth and creamy.
  7. Pour half of the brownie batter into the prepared pan, spreading evenly. Dollop half of the cream cheese mixture over the batter in spoonfuls. Repeat layers with remaining brownie batter and cream cheese.
  8. Use a butter knife or skewer to gently swirl the cream cheese into the brownie batter, creating pretty streaks without fully mixing.
  9. Bake for 35-40 minutes. Start checking at 35 minutes by inserting a toothpick in the center; it should come out with a few moist crumbs but not wet batter.
  10. Let the brownies cool in the pan on a wire rack for at least 30 minutes before cutting.

Notes

Squeeze out excess moisture from zucchini to avoid soggy brownies. Use room temperature eggs and cream cheese for smooth mixing. Swirl cream cheese gently to keep visual contrast. Tent with foil if edges brown too fast. Cool completely before slicing for cleaner cuts. For a healthier twist, substitute half the oil with unsweetened applesauce (may affect fudginess). Use full-fat cream cheese for best texture. Can substitute oil with melted butter for richer flavor.

Nutrition

Keywords: fudgy brownies, double chocolate, zucchini brownies, cream cheese swirl, homemade brownies, chocolate dessert, moist brownies, easy brownies

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