Zucchini Brownies with Chocolate Peanut Butter Frosting Recipe
Deliciously moist and rich zucchini brownies made with shredded zucchini for added moisture and nutrition, topped with a creamy peanut butter and chocolate frosting. These brownies combine the classic fudgy texture with a sneaky vegetable boost, perfect for dessert or a special treat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Brownie 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 Ingredients
- 2/3 cup semisweet chocolate chips
- 1/2 cup creamy peanut butter
Instructions
- Beat the wet ingredients: Preheat the oven to 350°F. In a large bowl, use a hand mixer or stand mixer to cream the softened butter and sugar together until the mixture is light and fluffy, about five to seven minutes. Add the eggs one at a time, beating well after each addition to ensure they emulsify properly. Then beat in the plain yogurt and vanilla extract until fully combined.
- Combine with the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking cocoa, baking soda, and salt until evenly mixed. Slowly add this dry mixture to the creamed wet ingredients, mixing gradually to incorporate without overmixing.
- Fold in the zucchini: Using a rubber spatula, gently fold in the shredded zucchini until it is evenly distributed throughout the batter, being careful not to deflate the mixture.
- Bake the brownies: Lightly grease a 13×9-inch baking pan. Pour the batter evenly into the prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean, indicating the brownies are fully baked.
- Make the frosting: While the brownies bake, combine the semisweet chocolate chips and creamy peanut butter in a small saucepan. Place over low heat and stir continuously until the mixture is completely smooth and well combined, taking care not to burn the chocolate.
- Decorate: Once the brownies are removed from the oven, immediately spread the warm frosting evenly over the surface. Allow the brownies to cool on a wire rack completely before cutting into bars for serving.
Notes
- Be sure to squeeze excess moisture from the shredded zucchini if it seems very wet to prevent soggy brownies.
- Use room temperature eggs for better emulsification in the batter.
- The frosting should be applied while warm to spread easily but cool to set nicely.
- The brownies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a nut-free version, substitute the peanut butter frosting with a chocolate glaze or omit the frosting altogether.