Black Bottom Zucchini Brownies
Indulge in the ultimate fusion of decadence and nutrition with these Black Bottom Zucchini Brownies, a swoon-worthy dessert that hides a healthy twist! Featuring a rich, fudgy cocoa base infused with grated zucchini for added moisture, these brownies are topped with a luscious marbled cream cheese layer that creates an irresistible black-bottom effect. Each bite boasts bursts of semisweet chocolate chips for extra indulgence, making this dessert a showstopper for any occasion. Perfectly balanced with sweetness and a hint of veggie goodness, these brownies come together in just under an hour and are ideal for sharing—or savoring solo. Whether you're sneaking in extra greens or just craving a deliciously unique treat, these zucchini brownies deliver on flavor, texture, and visual appeal.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.25 cup Cocoa powder
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.33 cup Vegetable oil
- 1 unit Large egg
- 1 teaspoon Vanilla extract
- 1 cup Grated zucchini
- 0.5 cup Semisweet chocolate chips
- 4 ounces Cream cheese, softened
- 0.25 cup Powdered sugar
- 1 unit Large egg (for black bottom layer)
- 0.5 teaspoon Vanilla extract (for black bottom layer)
Instructions
Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking pan or line it with parchment paper.
In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, whisk together the granulated sugar, vegetable oil, egg, and vanilla extract until smooth and well combined.
Gradually stir the dry ingredients into the wet ingredients until nearly combined. Fold in the grated zucchini, ensuring it is evenly distributed. The batter will be thick.
For the black bottom layer, in a medium bowl, beat together the softened cream cheese, powdered sugar, egg, and vanilla extract until smooth.
Spread the zucchini brownie batter evenly into the prepared baking pan.
Dollop the cream cheese mixture on top of the brownie batter in large spoonfuls. Use a knife or skewer to gently swirl the two mixtures together, creating a marbled effect.
Sprinkle the semisweet chocolate chips evenly over the top for extra richness.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).
Remove from the oven and allow the brownies to cool completely in the pan on a wire rack.
Once cool, slice into 12 squares and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
2926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.1 g | 199% | |
| Saturated Fat | 58.9 g | 294% | |
| Polyunsaturated Fat | 44.4 g | ||
| Cholesterol | 496 mg | 166% | |
| Sodium | 1354 mg | 59% | |
| Total Carbohydrate | 371.9 g | 135% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 255.2 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 330 mg | 25% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1720 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
