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Zucchini Brownies

 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 cake-like texture of these brownies,” writes Allyson Wilkins of Amherst, New Hampshire.
15-18 ServingsPrep: 20 min. Bake: 35 min. + cooling


  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 1/2 cup plain yogurt
  • 1 teaspoon McCormick® Pure 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
  • 2/3 cup semisweet chocolate chips
  • 1/2 cup creamy peanut butter


  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Beat in
  • yogurt and vanilla. Combine the flour, cocoa, baking soda and salt;
  • gradually add to creamed mixture. Stir in zucchini.
  • Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for
  • 35-40 minutes or until a toothpick inserted near the center comes
  • out clean.
  • For frosting, in a small saucepan, combine chocolate chips and peanut
  • butter. Cook and stir over low heat until smooth. Spread over warm

2 of 2

Zucchini Brownies (continued)

Directions (continued)

  • brownies. Cool on a wire rack. Cut into bars. Yield: about 1-1/2
  • dozen.
Nutritional Facts: 1 serving (1 piece) equals 307 calories, 17 g fat (8 g saturated fat), 52 mg cholesterol, 283 mg sodium, 37 g carbohydrate, 2 g fiber, 5 g protein.