Description
These Zucchini Brownies with Peanut Butter Frosting combine rich cocoa flavor, fresh grated zucchini, optional chocolate chips, and a smooth peanut butter topping. The zucchini keeps the brownies soft and fudgy without adding a noticeable vegetable flavor.
Ingredients
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1 cup granulated sugar
2 teaspoons vanilla extract
2 cups freshly grated zucchini
1/2 cup chocolate chips, optional
1/4 cup unsalted butter, softened
1/4 cup creamy peanut butter
1 cup powdered sugar
2 to 3 tablespoons milk
Instructions
1. Preheat the oven to 350°F.
2. Grease a 9 x 13-inch baking pan or line it with parchment paper.
3. Whisk the flour, cocoa powder, baking soda, and salt together in a medium bowl.
4. Combine the vegetable oil, granulated sugar, and vanilla extract in a large bowl.
5. Stir the freshly grated zucchini into the wet mixture.
6. Gradually add the dry ingredients and stir only until combined.
7. Fold in the chocolate chips if using.
8. Spread the brownie batter evenly in the prepared pan.
9. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
10. Let the brownies cool completely in the pan.
11. Beat the softened butter and creamy peanut butter together until smooth.
12. Gradually mix in the powdered sugar.
13. Add the milk 1 tablespoon at a time until the frosting reaches a smooth, spreadable consistency.
14. Spread the peanut butter frosting evenly over the cooled brownies.
15. Cut into 24 squares and serve.
Notes
Finely grate the zucchini so it blends evenly into the brownie batter.
Do not peel the zucchini unless the skin is unusually thick or damaged.
Do not squeeze the moisture from the grated zucchini because the liquid helps keep the brownies soft.
Mix the batter only until the dry ingredients disappear to avoid a dense texture.
Do not overbake the brownies. A toothpick should come out with a few moist crumbs.
Cool the brownies completely before adding the peanut butter frosting.
Use crunchy peanut butter instead of creamy peanut butter for added texture.
Sunflower seed butter can replace peanut butter for a peanut-free variation.
Store frosted brownies in an airtight container in the refrigerator for up to 5 days.
Bring chilled brownies to room temperature for several minutes before serving for a softer texture.
Freeze unfrosted brownies in a freezer-safe container for up to 3 months.
Thaw frozen brownies before adding freshly prepared frosting.
Nutrition values are estimates and may vary according to ingredient brands and serving size.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250