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Delicious Cream Cheese-Stuffed Zucchini Brownies No Flour Easy Recipe

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These no-flour zucchini brownies feature a fudgy, moist texture with a luscious cream cheese swirl center, offering a rich chocolatey treat that sneaks in veggies without compromising flavor.

Ingredients

Scale
  • 1 ½ cups shredded zucchini, squeezed dry
  • ⅓ cup unsweetened cocoa powder
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 6 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 8 ounces cream cheese, softened
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla extract

Instructions

  1. Grate about 1 ½ cups of zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible. Set aside.
  2. In a small bowl, beat 8 ounces of softened cream cheese with ¼ cup powdered sugar and ½ teaspoon vanilla extract until smooth and creamy. Set aside.
  3. In a medium bowl, combine ½ cup granulated sugar, 6 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract. Beat until smooth.
  4. Add 2 large eggs one at a time, mixing well after each addition.
  5. In a separate small bowl, whisk together ⅓ cup unsweetened cocoa powder, ½ teaspoon baking powder, and ¼ teaspoon salt.
  6. Slowly add the dry mix to the wet ingredients, stirring until just combined.
  7. Fold in the squeezed zucchini gently, ensuring even distribution without overmixing.
  8. Line a 9×9 inch baking pan with parchment paper or grease it well.
  9. Spread half of the brownie batter evenly into the pan.
  10. Dollop spoonfuls of the cream cheese filling over the batter and gently swirl with a knife or skewer to create a marbled effect.
  11. Top with the remaining brownie batter, spreading carefully to cover the cream cheese layer. Use a spatula dipped in warm water to smooth the top if needed.
  12. Preheat oven to 350°F (175°C). Bake the brownies for 30-35 minutes. Check doneness by inserting a toothpick near the edges; it should come out with moist crumbs but no wet batter.
  13. Let the brownies cool completely in the pan on a wire rack to set the cream cheese swirl and keep the brownies moist.
  14. Once cooled, slice into squares and enjoy.

Notes

Drain zucchini thoroughly to avoid soggy brownies. Use room temperature eggs and cream cheese for smooth blending. Be gentle when folding zucchini into batter to prevent toughness. Swirl cream cheese filling gently to maintain marbled effect. Check brownies early after 25 minutes to avoid drying out. For dairy-free, substitute cream cheese with plant-based alternative. Variations include adding cinnamon, nuts, chocolate chips, or espresso powder.

Nutrition

Keywords: zucchini brownies, cream cheese brownies, no flour brownies, gluten-free dessert, fudgy brownies, healthy brownies, easy dessert, chocolate zucchini brownies

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