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Zucchini Brownies

Name: Zucchini Brownies
Prep time: 20 min
Cook time: 35 min
Total time: 55 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

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Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 35 min.

Makes

1-1/2 dozen

Updated: Feb. 10, 2022

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. —Allyson Wilkins, Amherst, New Hampshire

Zucchini Brownies Recipe photo by Taste of Home

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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

Directions

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.
Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes.
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.

Zucchini Brownies

Ingredients

Directions

Nutrition Facts

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