Description
These Raspberry Swirl Zucchini Brownies combine moist, chocolatey goodness with a fresh fruity raspberry twist. Made with grated zucchini for added moisture and nutrition, these brownies are enhanced with a tangy raspberry swirl, making them a delicious treat that balances indulgence with a subtle vegetable boost.
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)
Additional Ingredients
- ½ cup chocolate chips (optional)
Raspberry Swirl
- 1 cup fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper to ensure easy removal of the brownies after baking.
- Make Raspberry Sauce: In a small saucepan, combine the raspberries, 2 tablespoons of sugar, and lemon juice. Heat the mixture over medium heat, stirring occasionally until the raspberries break down and the sauce thickens, about 5 to 7 minutes. Remove from the heat and let it cool.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. These dry ingredients form the base of your brownie batter.
- Combine Wet Ingredients: In a separate bowl, beat together the granulated sugar, unsweetened applesauce, eggs, and vanilla extract until smooth. Stir in the grated zucchini until it is fully incorporated into the mixture.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overmixing. If using, fold in the chocolate chips carefully.
- Assemble Brownies: Pour the brownie batter evenly into the prepared baking pan. Spoon dollops of the cooled raspberry sauce over the batter. Use a knife or skewer to swirl the raspberry sauce gently through the batter, creating a marbled effect.
- Bake: Place the pan in the preheated oven and bake for 30 to 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. Once cooled, cut into 16 squares and serve to enjoy the moist, chocolatey brownies with a delightful raspberry swirl.
Notes
- Grate the zucchini finely and make sure to squeeze out excess water to prevent the batter from becoming too wet.
- The raspberry swirl can be made with fresh or frozen raspberries; if using frozen, thaw before cooking.
- For a richer chocolate flavor, use high-quality cocoa powder and chocolate chips.
- Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- To freeze, wrap brownies tightly and freeze for up to 3 months. Thaw before serving.
