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Fudgy Double Chocolate Zucchini Brownies with Cream Cheese Frosting

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These fudgy double chocolate zucchini brownies are moist and rich, with a hidden veggie twist and topped with a tangy cream cheese frosting. Perfect for busy days and loved by kids and adults alike.

Ingredients

Scale
  • 1 cup (150g) all-purpose flour (can substitute almond flour for gluten-free)
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled (use dairy-free butter if preferred)
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (150g) shredded zucchini, lightly squeezed to remove excess moisture
  • 1/2 cup (90g) mini semi-sweet chocolate chips (optional)
  • For the Cream Cheese Frosting:
  • 4 ounces (115g) cream cheese, softened
  • 1/4 cup (60g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×9 inch pan or line it with parchment paper.
  2. Shred 1 1/2 cups of zucchini (about one medium zucchini). Wrap in a clean towel and squeeze gently to remove excess moisture. Set aside.
  3. In a medium bowl, sift together 1 cup flour, 1/2 cup cocoa powder, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
  4. In a large bowl, whisk together the melted butter and granulated sugar until smooth. Add 2 eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
  5. Gradually add the dry mix into the wet ingredients, stirring gently until just combined. Do not overmix.
  6. Fold in the shredded zucchini and 1/2 cup mini chocolate chips.
  7. Spread the batter evenly in the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
  8. Let the brownies cool in the pan on a wire rack for at least 30 minutes.
  9. Prepare the cream cheese frosting by beating 4 ounces softened cream cheese and 1/4 cup butter until smooth. Gradually add 1 1/2 cups powdered sugar, beating until fluffy. Stir in 1 teaspoon vanilla and a pinch of salt.
  10. Spread the cream cheese frosting evenly over the cooled brownies. Cut into squares and serve.

Notes

Do not overmix the batter to keep brownies fudgy. Squeeze excess moisture from zucchini to avoid soggy brownies. Let brownies cool completely before frosting to prevent melting. For ultra-fudgy edges, bake closer to 25 minutes; for cakey texture, bake closer to 30 minutes. Frozen zucchini can be used if thawed and moisture squeezed out. Variations include gluten-free flour, vegan substitutes, nuts, or spices like cayenne pepper.

Nutrition

Keywords: fudgy brownies, double chocolate, zucchini brownies, cream cheese frosting, easy dessert, healthy dessert, chocolate dessert, quick brownies

Find it online: https://eliplate.com/fudgy-double-chocolate-zucchini-brownies-recipe-easy-homemade-with-cream-cheese-frosting/