Zucchini Brownies

  Desserts

A fast-to-fix peanut butter and chocolate frosting tops these moist brownies that are a sweet way to use up your green garden squash. We really like the cakelike texture of the zucchini brownies.

Zucchini Brownies

Average Rating: 4.058823

TOTAL TIME: Prep: 20 min. Bake: 35 min.
YIELD: 1-1/2 dozen.

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 2 large eggs, room temperature
  • 1/2 cup plain yogurt
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups shredded zucchini

  • FROSTING:
  • 2/3 cup semisweet chocolate chips
  • 1/2 cup creamy peanut butter

Instructions

  • 1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in yogurt and vanilla. In another bowl, combine flour, cocoa, baking soda and salt; gradually add to creamed mixture. Stir in zucchini.
  • 2. Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes.
  • 3. For frosting, in a small saucepan, combine chocolate chips and peanut butter. Cook and stir over low heat until smooth. Spread over warm brownies. Cool on a wire rack. Cut into bars.

Nutrition Facts

1 brownie: 307 calories, 17g fat (8g saturated fat), 52mg cholesterol, 283mg sodium, 37g carbohydrate (21g sugars, 2g fiber), 5g protein.

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