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Delicious Double Chocolate Zucchini Brownies with Cream Cheese Swirl

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These double chocolate zucchini brownies with a cream cheese swirl are fudgy, moist, and packed with rich chocolate flavor while sneaking in nutritious zucchini. The cream cheese swirl adds a silky, tangy contrast that makes these brownies irresistible.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour (can swap with almond flour for gluten-free option)
  • ¾ cup (75g) unsweetened cocoa powder (Dutch-processed recommended for deeper flavor)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon espresso powder (optional)
  • 1 ½ cups (about 2 medium) zucchini, finely grated and gently squeezed dry
  • 8 ounces (225g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×9 inch baking pan or line it with parchment paper, leaving some overhang for easy removal.
  2. Grate the zucchini using the fine side of a box grater. Place the shredded zucchini into a clean kitchen towel and squeeze out as much moisture as possible. Set aside.
  3. In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
  4. In a large bowl, whisk the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and slightly thickened, about 2-3 minutes. Add espresso powder here if using.
  5. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing.
  6. Fold in the grated zucchini until evenly distributed. The batter will be thick and fudgy.
  7. In a separate bowl, beat the softened cream cheese until smooth using a hand mixer or whisk. Add the sugar, egg yolk, and vanilla extract, beating until creamy and slightly fluffy.
  8. Pour half the brownie batter into the pan and spread evenly. Dollop spoonfuls of the cream cheese mixture over the batter, then add the remaining brownie batter on top.
  9. Use a toothpick or skewer to swirl the cream cheese gently into the brownie batter, creating a marbled effect.
  10. Bake for 35-40 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. The edges should look set but the center still soft.
  11. Cool completely in the pan before slicing.

Notes

Squeeze zucchini well to avoid soggy brownies. Avoid overmixing the batter to keep brownies tender. Use room temperature eggs and cream cheese for smooth batter and swirl. Swirl cream cheese gently to maintain marbled effect. Check baking time starting at 30 minutes to avoid overbaking. Cool completely before slicing. For dairy-free, use vegan cream cheese alternative. For gluten-free, substitute flour with almond flour.

Nutrition

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

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