Zucchini Brownies Recipe
Zucchini Brownies Recipe photo by Taste of Home

Zucchini Brownies Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES:15-18 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES: 15-18 servings

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 2 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
  • FROSTING:
  • 2/3 cup semisweet chocolate chips
  • 1/2 cup creamy peanut butter

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.

Directions

  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.
Originally published as Zucchini Brownies in Simple & Delicious September/October 2006, p43

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.

Reviews for Zucchini Brownies

AVERAGE RATING
   (39)
RATING DISTRIBUTION
5 Star
 (23)
4 Star
 (8)
3 Star
 (5)
2 Star
 (0)
1 Star
 (3)
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MY REVIEW
Reviewed Sep. 25, 2014

I've made these several times. More like a snack cake that a brownie, but delicious!

MY REVIEW
Reviewed Sep. 14, 2014

Really great light chocolate taste. Used glaze instead of peanut butter and chocolate chips.

MY REVIEW
Reviewed Apr. 16, 2012

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

MY REVIEW
Reviewed Oct. 14, 2011

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!

MY REVIEW
Reviewed Sep. 16, 2011

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.

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