Deliciously moist zucchini brownies topped with creamy peanut butter frosting, perfect for a sweet treat.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:16 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup grated zucchini (about 1 medium zucchini)
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup creamy peanut butter
1/4 cup unsalted butter, softened
1 cup powdered sugar
1–2 tablespoons milk (as needed)
1/2 teaspoon vanilla extract (for frosting)
Instructions
Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
In a medium bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Whisk together until well mixed.
In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil until combined. Add the eggs and vanilla extract, and beat until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated zucchini until evenly distributed.
Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the brownies to cool completely in the pan.
While the brownies are cooling, prepare the frosting. In a medium bowl, beat together the peanut butter and softened butter until creamy. Gradually add the powdered sugar, mixing well. If the frosting is too thick, add milk one tablespoon at a time until the desired consistency is reached. Stir in the vanilla extract.
Once the brownies are completely cooled, spread the peanut butter frosting evenly over the top. Cut into squares and serve.
Notes
For a richer chocolate flavor, add 1/4 cup of chocolate chips to the brownie batter before baking.
Try substituting almond butter or sunflower seed butter for the frosting for a different nut flavor or to accommodate nut allergies.