Zucchini Brownies

Name: Zucchini Brownies
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1-1/2 dozen
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:; 2/3 cup semisweet chocolate chips; 1/2 cup creamy peanut butter

Total Time Prep: 20 min. Bake: 35 min.

Yield 1-1/2 dozen

Test Kitchen Approved

Make a batch of these tender zucchini brownies with chocolate frosting if your garden is overflowing with this bumper crop. Eating zucchini has never been more decadent!

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:
2/3 cup semisweet chocolate chips
1/2 cup creamy peanut butter

Directions

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in yogurt and vanilla. In another large bowl, combine flour, cocoa, baking soda and salt; gradually add to creamed mixture. Stir in zucchini.
Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes.
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.

Nutrition Facts

1 brownie: 307 calories, 17g fat (8g saturated fat), 52mg cholesterol, 283mg sodium, 37g carbohydrate (21g sugars, 2g fiber), 5g protein.

A fast peanut butter and chocolate frosting tops these cakelike brownies. What a sweet way to use up your garden bounty! —Allyson Wilkins, Amherst, New Hampshire

Recipe Creator