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Creamy Zucchini Brownies Recipe with Rich Cream Cheese Swirl Easy and Delicious

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These zucchini brownies feature a moist, fudgy texture with a rich cream cheese swirl, offering a sneaky way to enjoy veggies in a delicious dessert. Perfect for any occasion, they combine indulgence with a subtle veggie boost.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour (substitute almond flour for gluten-free)
  • ½ cup (50g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup (150g) granulated sugar (can swap for coconut sugar)
  • ⅓ cup (80ml) vegetable oil (light-flavored like canola or sunflower)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 medium fresh zucchini, shredded (about 1 cup or 120g), excess moisture squeezed out
  • For the cream cheese swirl:
  • 4 oz (115g) cream cheese, softened
  • ¼ cup (30g) powdered sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving edges overhanging for easy removal.
  2. Shred the zucchini using the fine side of a box grater. Place shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible. Set aside.
  3. In a medium bowl, sift together flour, cocoa powder, baking powder, and salt.
  4. In a large bowl, combine sugar and vegetable oil. Beat in eggs one at a time, then stir in vanilla extract. Fold in shredded zucchini gently.
  5. Add dry ingredients to wet mixture and fold until just combined, being careful not to overmix.
  6. In a small bowl, beat cream cheese with powdered sugar, egg yolk, and vanilla extract until smooth and creamy.
  7. Pour half the brownie batter into the prepared pan and spread evenly. Dollop half of the cream cheese mixture over the batter in spoonfuls. Add remaining brownie batter on top, then dollop remaining cream cheese mixture.
  8. Use a knife or skewer to gently swirl the cream cheese into the brownie batter, creating marbled patterns without fully mixing.
  9. Bake for 30–35 minutes. Check doneness by inserting a toothpick near the center; it should come out with a few moist crumbs but no raw batter.
  10. Cool completely in the pan on a wire rack before slicing.

Notes

Squeeze out excess moisture from shredded zucchini to prevent soggy brownies. Use room temperature cream cheese for a smooth swirl. Chill cream cheese mixture before swirling to prevent sinking. Avoid overmixing batter to keep brownies tender. Let brownies cool completely before slicing for best texture.

Nutrition

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

Find it online: https://rowanrecipes.com/creamy-zucchini-brownies-recipe-with-rich-cream-cheese-swirl-easy-and-delicious/