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Fudgy Zucchini Brownie Bars with Easy Homemade Cream Cheese Frosting

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These fudgy zucchini brownie bars combine moist grated zucchini with rich cocoa and a tangy cream cheese frosting for a delicious, sneaky-healthy dessert that’s perfect for gatherings and potlucks.

Ingredients

Scale
  • 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed dry)
  • ½ cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour (can swap with almond flour for gluten-free)
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon espresso powder (optional)
  • 8 oz cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 ½ cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan or line it with parchment paper.
  2. Grate the zucchini using a box grater or food processor. Place grated zucchini in a clean towel and squeeze out as much moisture as possible.
  3. In a large bowl, whisk together melted butter and granulated sugar until combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. In a separate bowl, sift together flour, cocoa powder, baking powder, salt, and espresso powder.
  5. Gradually fold the dry ingredients into the wet mixture with a spatula until just combined. Do not overmix.
  6. Fold in the grated zucchini until evenly distributed.
  7. Pour the batter into the prepared pan and spread evenly with a spatula.
  8. Bake for 30-35 minutes, checking doneness with a toothpick inserted in the center; it should come out with a few moist crumbs but no wet batter.
  9. Cool the bars completely on a wire rack before frosting.
  10. To make the frosting, beat softened cream cheese and softened butter together until smooth and creamy (about 2-3 minutes).
  11. Gradually add powdered sugar, beating until fluffy. Mix in vanilla extract and a pinch of salt.
  12. Spread the frosting evenly over the cooled bars. Chill for 20 minutes if a firmer frosting is desired.
  13. Cut into squares and serve. Store leftovers in an airtight container in the refrigerator.

Notes

Squeeze out excess moisture from zucchini to avoid soggy bars. Use room temperature eggs and cream cheese for smooth mixing. Avoid overmixing batter to keep bars tender. Espresso powder enhances chocolate flavor without coffee taste. Chill frosting if too soft to spread. Batter can be loosened with a tablespoon of milk or almond milk if too thick. Leftover zucchini pulp can be added to smoothies or omelets.

Nutrition

Keywords: zucchini brownies, fudgy brownies, cream cheese frosting, healthy dessert, vegetable dessert, gluten-free option, vegan adaptation, potluck dessert

Find it online: https://fuzzyforker.com/fudgy-zucchini-brownie-bars-recipe-easy-homemade-cream-cheese-frosting/