Description
These Raspberry Swirl Zucchini Brownies are a deliciously fudgy, healthier twist on traditional brownies. The hidden zucchini keeps them moist, while the tangy raspberry swirl adds a pop of fruity sweetness. Perfect for a guilt-free treat!
Ingredients
Scale
For the brownies:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 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)
- ½ cup chocolate chips (optional)
For the 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.
- 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. Mix until smooth. Add the grated zucchini to the wet ingredients and stir until well incorporated.
- Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If desired, fold in the chocolate chips.
- Assemble the brownies: Pour the brownie batter into the prepared pan, smoothing it out evenly. Drop spoonfuls of the raspberry sauce over the batter, and use a knife or skewer to swirl it into the brownie batter.
- Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out mostly clean (a few crumbs are fine). Allow the brownies to cool completely in the pan on a wire rack.
- Serve: Once cooled, slice into squares and enjoy the moist, chocolatey goodness with a fruity raspberry twist!
Notes
- Be sure to squeeze out the excess moisture from the zucchini to prevent the brownies from being too watery.
- You can substitute the applesauce with vegetable oil or melted butter if preferred.
- For an even more decadent touch, top with whipped cream or a drizzle of melted chocolate.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 20g
- Sodium: 55mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg