Description
Delight in these moist and chocolatey Raspberry Swirl Zucchini Brownies, combining rich cocoa and fresh zucchini with a tangy, homemade raspberry swirl for a unique twist on classic brownies. Perfect for a sweet treat that sneaks in some veggies!
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
Wet Ingredients
- 1 ½ cups granulated sugar
- 1 cup unsweetened applesauce
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini, excess water squeezed out)
Extras
- ½ cup chocolate chips (optional)
Raspberry Swirl
- 1 cup fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal later.
- Prepare the raspberry swirl: In a small saucepan, combine the raspberries, sugar, and lemon juice. Heat over medium heat, stirring occasionally until the raspberries break down and the mixture thickens, about 5-7 minutes. Remove from heat and set aside to cool.
- Prepare the brownie batter: In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, combine the sugar, applesauce, eggs, and vanilla extract, mixing until smooth. Stir in the grated zucchini to the wet ingredients until well incorporated.
- Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. If desired, fold in the chocolate chips to add bursts of chocolate in every bite.
- Assemble the brownies: Pour the brownie batter into the prepared pan, spreading it out evenly. Drop spoonfuls of the cooled raspberry sauce over the batter. Using a knife or skewer, swirl the raspberry sauce through the batter to create a marbled effect.
- Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Cool and serve: Allow the brownies to cool completely in the pan on a wire rack before slicing into 16 squares. Enjoy the rich chocolate flavor enhanced by the fresh raspberry swirl and the subtle moistness from zucchini.
Notes
- Be sure to squeeze excess water from the grated zucchini to keep the brownies from becoming too wet.
- The raspberry swirl can be made ahead and refrigerated to save time.
- Chocolate chips are optional but add extra richness and texture.
- Use fresh or frozen raspberries for the swirl; frozen may require slightly longer cooking to break down.
- For dairy-free brownies, omit chocolate chips or use dairy-free versions.
