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Fudgy Zucchini Brownies with Cream Cheese Swirl

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Moist, rich brownies with a tangy cream cheese swirl that sneak veggies into dessert without any guilt. Perfect for a quick, crowd-pleasing homemade treat.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • 1/2 cup (113g) unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder (Dutch-processed recommended)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (120g) zucchini, grated and squeezed dry (about 1 medium zucchini)
  • 4 oz (115g) cream cheese, softened
  • 1/4 cup (30g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon milk (or almond milk for dairy-free option)

Instructions

  1. Grate one medium zucchini (about 1 cup or 120g) using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible. Set aside.
  2. In a large bowl, whisk together 1 cup granulated sugar and 1/2 cup melted unsalted butter until smooth. Add 2 large eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
  3. In a separate bowl, sift together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
  4. Using a rubber spatula, gently fold in the grated zucchini until evenly distributed throughout the batter. The batter should be thick and fudgy.
  5. In a medium bowl, beat 4 oz softened cream cheese with 1/4 cup powdered sugar, 1/2 teaspoon vanilla extract, and 1 tablespoon milk until smooth and creamy.
  6. Grease or line a 9×9-inch baking pan. Pour half of the brownie batter into the pan and spread evenly. Dollop half of the cream cheese mixture over the batter in spoonfuls. Repeat with remaining brownie batter and cream cheese mixture.
  7. Use a toothpick or skewer to swirl the cream cheese into the brownie batter by dragging it through the batter in a figure-eight or circular motion. Be careful not to overmix; you want distinct swirls.
  8. Place the pan in a preheated oven at 350°F (175°C) and bake for 30-35 minutes. Check for doneness by inserting a toothpick; it should come out with a few moist crumbs but not wet batter.
  9. Let the brownies cool completely in the pan on a wire rack before slicing into squares.

Notes

Press out excess moisture from grated zucchini to avoid soggy brownies. Use room temperature eggs and warm (not hot) melted butter for best texture. Avoid overmixing batter to keep brownies tender. Soften cream cheese fully before mixing. Tent pan with foil if cream cheese swirl browns too quickly. Check doneness starting at 30 minutes with a toothpick.

Nutrition

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

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