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Zucchini Brownies

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
  • Total Time
    Prep: 20 min. Bake: 35 min.
  • Makes
    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

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.
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Reviews

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Average Rating:
  • Deborah
    Aug 2, 2020

    It was easy to make and very good, I have made several and put them in the freezer for the winter. I read a lot of reviews and they were not all good I thought it was delicious so did everyone I gave some too, I did add chocolate chips.

  • 00250520
    Sep 27, 2019

    I used Nutella in the the icing, instead of peanut butter when I made these, since I had a co-worker allergic to peanuts. You would never know the difference!

  • gaylene2
    Sep 5, 2019

    I used sour cream instead of yogurt since I had none on hand. Everybody enjoyed it – especially the frosting!

  • Countryrose76
    Jul 6, 2019

    I'm going to make this Keto Friendly, by switching the flour for Coconut flour

  • bicktasw
    Oct 9, 2018

    Oh my........ this is a chocolate-a-holic's dream! These brownies are rich and delicious. A bit dry but the icing more than compensates for the dryness. That icing is amazing!!! I will be making these again, for sure!!

  • Roxanne
    Aug 17, 2017

    The cake/brownie is very dry. Icing is delicious. Definitely not a brownie. Recipe needs work. To dry

  • Irinie
    Sep 24, 2016

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  • Loiscooks
    Aug 25, 2016

    Glad I made only one half recipe. We did not like this at all. I will not make this again.

  • s.keeper
    Aug 8, 2016

    Would definitely call this a cake. It turned out fine but the peanut butter frosting is just wrong for this! I love pb and chocolate (even ate it as I was scarping it off!) but it was wrong for this cake.

  • ewhite234
    Jul 20, 2016

    Turned out cake-like as others state, (I prefer Brownie texture). Frosting is delicious. It was difficult to spread thin enough to cover 13 x 9. Good if you enjoy cake, zucchini is not detected :), and frosting is yummy but should be doubled!