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Fudgy Zucchini Brownies with Cream Cheese Swirl

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These fudgy zucchini brownies with a tangy cream cheese swirl are moist, rich, and perfect for any occasion. They combine the subtle earthiness of zucchini with a smooth cream cheese topping for a unique and crowd-pleasing dessert.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1/3 cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 large zucchini (about 1 cup grated, 120g), shredded and squeezed to remove excess water
  • 4 ounces (115g) cream cheese, softened
  • 1/4 cup (30g) powdered sugar
  • Optional: 1/2 cup chocolate chips or chopped nuts

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. Grate the zucchini using a box grater or food processor. Place it in a clean kitchen towel or paper towels and squeeze out as much moisture as possible.
  3. In a medium bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, and salt. Set aside.
  4. In a large bowl, mix the wet ingredients: granulated sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and glossy, about 2 minutes.
  5. Fold the dry ingredients into the wet mixture gently until no streaks of flour remain. Avoid overmixing.
  6. Fold in the grated zucchini carefully. If using, fold in chocolate chips or nuts now.
  7. Prepare the cream cheese swirl by beating the softened cream cheese with powdered sugar until smooth and creamy.
  8. Pour half the brownie batter into the prepared pan and smooth it out. Dollop half the cream cheese mixture on top and spread with the back of a spoon or knife.
  9. Add the remaining brownie batter on top, spreading evenly. Drop the rest of the cream cheese mixture in small dollops over the surface.
  10. Create the swirl pattern by running a skewer or knife through the batter in gentle figure-eight motions.
  11. Bake for 30-35 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. The edges will be set and slightly pulling away from the pan.
  12. Cool completely in the pan on a wire rack before lifting out using the parchment paper overhang. Slice and serve.

Notes

Squeeze the zucchini well to avoid soggy brownies. Use room temperature eggs and cream cheese for smoother batter. Do not overmix the batter to keep brownies tender. Swirl the cream cheese gently to maintain the marbled effect. Check brownies at 30 minutes to avoid overbaking. For dairy-free, substitute cream cheese with vegan alternative and eggs with flax eggs.

Nutrition

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

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