Zucchini Brownies Recipe
- 1 cup butter, softened
- 1-1/2 cups sugar
- 2 large eggs
- 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
- 2/3 cup semisweet chocolate chips
- 1/2 cup creamy peanut butter
- 1. 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.
- 2. 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.
- 3. 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. Yield: about 1-1/2 dozen.
1 piece: 307 calories, 17g fat (8g saturated fat), 52mg cholesterol, 283mg sodium, 37g carbohydrate (21g sugars, 2g fiber), 5g protein.
Reviews for Zucchini Brownies
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"Glad I made only one half recipe. We did not like this at all. I will not make this again."
"I've made these several times. More like a snack cake that a brownie, but delicious!"
"Really great light chocolate taste. Used glaze instead of peanut butter and chocolate chips."
"Good if you want a nice chocolate cake. You don't taste the zucchini at all. But not great if you're craving brownies.~ Theresa"
"Sounds weird, but turned out very well. They were very moist and you couldn't even tell there was zucchini in it. The frosting was delicious!"
"This is very much more of a snack cake than a brownie. Be sure not to cook them too long as they will dry out (i.e., glass pan). Also, the frosting is a must to make and it completes the brownie."
"I agree with the other posters; this is not really a brownie - definitely more cake-like. Wonderful flavor, though!! I used a whipped chocolate ganache for the frosting, but next time I'll try the PB/chocolate mixture. Great way to use up the zucchini for a sweet treat!"
"This is zucchini cake, not brownies. It's kind of a light beige color, since there's only 1/4 cup of cocoa in it. I tried adding dark chocolate chips to help with the chocolate flavor. It tastes OK but it wasn't brownies like I wanted. I won't be making this one again."
"Awful! Not enough chocolate flavor and more like a cake instead of a brownie. I took them to work and even the guy I call Tony Two Stomachs didn't take seconds. Not much flavor at all. Ugh!"
"This was so yummy even without frosting. I will make it again. No one knows it has zucchini in it. I leave the peelings on for fiber!"
"I would change nothing on this recipe! The brownies were moist and dense, so they didn't fall apart. The frosting was a breeze to make and was an awesome topping. Just an fyi, I wash the zucchini and do not peel them before shredding. I think that makes a difference in the consistency. Normally I am not a commenter on recipes but this one really wowed my husband and me."
"I would make again but I would modify the recipe. Not enough chocolate flavor, I would add more chocolate or maybe some chocolate chips. cake like brownies, not dense at all. I used chocolate frosting instead of the peanut butter/chocolate frosting."
"Absolutely delicious! Definitely a "cake" recipe, not brownies, but so moist and flavorful. Will definitely make again any time my zucchini get out of hand."
"It was good but more cakey. I like my brownies a bit more dense and it was too much like a chocolate cake. Good but needs some modifications."
"OMG!!!!! These are to die for!! What an awesome way to use up zucchini. Rich and super moist with that hint of peanut butter. Will definitely be making again and again."
"These are sooo good. Not quite brownie like, more like fudge cake. No matter what the name is these are fantastic. Next time, I'll double the frosting....yummy!!"
"What a great way to use that abundance of zucchini that from our gardens. I made these for the first time for a gathering of mountain bikers. They were a big hit! Even my chocolate-loathing husband ate these!"
"I really want to try this recipe BUT I never used zucchini before. Do I just grate it and use it as is or do I squeeze it dry w/a towel? Zucchini people don"t think that everyone out in TOH land is familiar w/all types of veggies. Also, like chocolate about how much more should I add? Desperately seeking HELPPPPPPPPPP! Thanx."
"Tastes more cake-like than a brownie but will definitely make it again!"
"I did not think this cake had quite enough chocolate flavor for me. And I am not a "chocoholic". I loved the texture and moistness however and will use the plain yogurt instead of buttermilk in my zucchini cake recipe-it has a lighter taste. If I was to make this again-I would definitely increase chocolate or add another chocolate (maybe chips). Also increase sugar a bit if you do not frost them."
"YUMMY!!!!! These bars were super moist and the frosting was amazing! Had to savor each bite, couldn't get enough! Made 2 pans with all my garden zucchini, will freeze a bunch!"
"These are the most wonderful Brownies ever. Moist, and sweet, the texture is great. I made these for an event at Church, and they were a big hit. Our Pastor loved them, and took some home, as others did too.Connie Johns, Aberdeen, Wa"
"when you changed the icing did you have trouble with the icing pulling away from the brownie? I did as you did, and my icing didn't stay on when I cut a piece. "
"I found these kind of bland. Needs more chocolate! If I were to make them again, I'd throw the remaining 1 1/3 cups of chocolate chips into the batter."
"These are fantastic !! I changed the recipe just a bit. I added a dash of cinnamon to the batter, and changed the frosting to 2/3 cup peanut butter and 1/2 cup semi-sweet chocolate chips and added 1/4 cup chopped nuts."
"Great use for your extra ZUCCHINI - or - shred extra - when making ZUCCHINI bread recipe !!"