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Creamy Zucchini Brownies Recipe with Rich Cream Cheese Frosting

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These creamy zucchini brownies are moist and dense with a subtle earthiness from zucchini, topped with a rich, tangy cream cheese frosting. A delicious way to sneak veggies into dessert without compromising flavor.

Ingredients

Scale
  • 1 cup all-purpose flour (120 g) — can swap with almond flour for gluten-free
  • 1/2 cup unsweetened cocoa powder (50 g)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted (113 g)
  • 3/4 cup granulated sugar (150 g)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup finely shredded zucchini (about 1 medium zucchini), excess moisture squeezed out
  • 1/2 cup semi-sweet chocolate chips (optional)
  • 8 oz (225 g) cream cheese, softened
  • 1/4 cup unsalted butter, softened (56 g)
  • 2 cups powdered sugar (240 g), sifted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8 inch pan with parchment paper, leaving an overhang for easy lifting.
  2. In a medium bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
  3. Shred zucchini using the fine side of a grater. Place in a clean towel and squeeze out excess moisture.
  4. In a large bowl, whisk melted butter and sugar until combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Gradually fold dry ingredients into wet mixture using a rubber spatula until just combined.
  6. Gently fold in shredded zucchini and chocolate chips if using.
  7. Pour batter into prepared pan and spread evenly.
  8. Bake for 25-30 minutes until a toothpick inserted comes out with a few moist crumbs but no wet batter.
  9. Cool brownies completely on a rack before frosting.
  10. For frosting, beat cream cheese and softened butter until smooth. Gradually add powdered sugar, beating until fluffy. Stir in vanilla and lemon zest.
  11. Spread frosting evenly over cooled brownies. Chill at least 30 minutes before slicing.

Notes

Squeeze out excess moisture from zucchini to avoid soggy brownies. Use room temperature eggs for smoother batter. Chill frosting if too soft before spreading. Do not frost warm brownies to prevent melting. Baking time may vary by oven; check with toothpick at 25 minutes.

Nutrition

Keywords: zucchini brownies, cream cheese frosting, vegetable dessert, moist brownies, easy brownies, gluten-free option, vegan option

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