Description
These zucchini brownies are rich, fudgy, and secretly packed with shredded zucchini for extra moisture. Topped with a creamy peanut butter frosting, they strike the perfect balance between sweet, salty, and chocolatey.
Ingredients
- For the brownies:
- ½ cup vegetable oil or melted butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups finely shredded zucchini (unpeeled)
- For the peanut butter frosting:
- ½ cup creamy peanut butter
- ¼ cup unsalted butter, softened
- 1½ cups powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan.
- In a large bowl, whisk together oil, sugar, and vanilla until smooth. Add eggs one at a time, mixing well after each.
- Stir in cocoa powder, flour, baking soda, and salt until just combined.
- Fold in shredded zucchini. Do not drain—moisture helps the texture.
- Spread batter evenly in prepared pan and bake for 25–30 minutes, or until center is set.
- Let brownies cool completely before frosting.
- For frosting: Beat peanut butter and softened butter until creamy. Gradually mix in powdered sugar, milk, and vanilla until smooth.
- Spread frosting over cooled brownies. Slice into 9–12 squares and serve.
Notes
- Do not peel zucchini—just wash and shred finely.
- Add chocolate chips or chopped nuts for texture.
- Use dark cocoa powder for a more intense chocolate flavor.
- Frost only after brownies have fully cooled to avoid melting the topping.
- Store frosted brownies in the fridge for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (1/12 of pan)
- Calories: 310
- Sugar: 27g
- Sodium: 190mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
