“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 the zucchini brownies.” —Allyson Wilkins, Amherst, New Hampshire
Taste of Home
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- 1 cup butter softened
- 1-1/2 cups sugar
- 2 large eggs room temperature
- 1/2 cup plain yogurt
- 1 tsp vanilla extract
- 2-1/2 cups all-purpose flour
- 1/4 cup baking cocoa
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups shredded zucchini
- 2/3 cup semisweet chocolate chips
- 1/2 cup creamy peanut butter
- 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 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.
1 brownie: 307 calories, 17g fat (8g saturated fat), 52mg cholesterol, 283mg sodium, 37g carbohydrate (21g sugars, 2g fibre), 5g protein.