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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 moist, dense, and rich with chocolate flavor, sneaking in zucchini for extra moisture without a veggie taste. The cream cheese swirl adds a tangy creaminess that perfectly balances the chocolate.

Ingredients

Scale
  • 1 cup all-purpose flour (125 g)
  • 1/2 cup unsweetened cocoa powder (50 g)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup granulated sugar (200 g)
  • 1/2 cup unsalted butter (113 g), melted and cooled
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup finely shredded zucchini (about 1 medium zucchini, squeezed dry)
  • 1/2 cup semisweet chocolate chips (90 g)
  • 4 ounces cream cheese (113 g), softened
  • 1/4 cup granulated sugar (50 g)
  • 1 teaspoon vanilla extract
  • 1 large egg yolk

Instructions

  1. Prep the zucchini: Wash and dry one medium zucchini. Shred finely using a box grater or food processor. Place shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
  2. Make the cream cheese swirl: In a small bowl, beat together softened cream cheese, 1/4 cup sugar, 1 teaspoon vanilla extract, and 1 egg yolk until smooth and creamy. Set aside in the fridge.
  3. Mix dry ingredients: In a large bowl, sift together flour, cocoa powder, baking powder, and salt.
  4. Combine wet ingredients: In another bowl, whisk sugar and melted butter until well blended. Add eggs one at a time, mixing after each addition. Stir in vanilla extract.
  5. Combine wet and dry ingredients: Gradually add dry ingredients to wet mixture, stirring gently until just combined. Do not overmix.
  6. Add zucchini and chocolate chips: Fold in shredded zucchini and semisweet chocolate chips.
  7. Assemble in pan: Pour half of the brownie batter into a prepared 8×8 inch baking pan. Dollop half the cream cheese mixture over the batter. Repeat with remaining batter and cream cheese. Use a knife or skewer to gently swirl the cream cheese through the batter to create a marbled effect.
  8. Bake: Preheat oven to 350°F (175°C). Bake for 25-30 minutes, starting to check at 25 minutes by inserting a toothpick into the center; it should come out with moist crumbs, not wet batter.
  9. Cool completely: Let brownies cool in the pan on a wire rack for at least 30 minutes before cutting.

Notes

Squeeze the zucchini dry to avoid soggy brownies. Do not overmix the batter to keep brownies fudgy. If cream cheese swirl browns too quickly, cover pan loosely with foil halfway through baking. Use room temperature eggs for better mixing. Let brownies cool completely before cutting for best texture.

Nutrition

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

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