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Fudgy Zucchini Brownies with Cream Cheese Frosting

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These fudgy zucchini brownies are incredibly moist and rich, with a tangy cream cheese frosting and crunchy walnuts. A perfect way to sneak vegetables into a decadent dessert.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (40g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ¾ cup (180ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (about 1 medium zucchini) shredded zucchini, squeezed dry
  • ¾ cup (90g) chopped walnuts
  • 8 ounces (226g) cream cheese, softened
  • ¼ cup (56g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang. Lightly grease with cooking spray.
  2. Shred zucchini using a box grater or food processor until you have about 2 cups loosely packed. Transfer to a clean kitchen towel, gather corners, and twist firmly over the sink to squeeze out as much liquid as possible. Set aside.
  3. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
  4. In a separate large bowl, whisk together granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and glossy.
  5. Fold the squeezed-dry zucchini into the wet mixture using a rubber spatula until evenly distributed.
  6. Pour the wet ingredients into the dry ingredients. Fold gently with the spatula until just combined (about 10-12 strokes). A few streaks of flour are okay.
  7. Gently fold in the chopped walnuts, reserving a handful for sprinkling on top if desired.
  8. Spread the batter evenly into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Start checking at 22 minutes.
  9. Transfer the pan to a wire rack and let the brownies cool completely in the pan (at least 1 hour).
  10. While brownies cool, make the frosting: In a large bowl, beat softened cream cheese and butter together until smooth and creamy, about 2 minutes. Add powdered sugar, vanilla extract, and a pinch of salt. Beat on low until combined, then increase to medium-high and beat for 2-3 minutes until light and fluffy.
  11. Once brownies are completely cool, spread the cream cheese frosting evenly over the top. Sprinkle reserved walnuts if desired. Use parchment overhang to lift the entire block out of the pan. Slice into 24 squares using a sharp knife, wiping the blade clean between cuts.

Notes

Don’t skip squeezing the zucchini dry; it’s crucial for fudgy texture. For cleanest slices, refrigerate frosted brownies for 30 minutes before cutting. Brownies taste even better the next day.

Nutrition

Keywords: zucchini brownies, fudgy brownies, cream cheese frosting, walnut brownies, vegetable dessert, easy brownies

Find it online: https://spoonmira.com/fudgy-zucchini-brownies-with-cream-cheese-frosting/