Indulgent Allrecipes Zucchini Brownies You’ll Love
These moist and tender zucchini brownies are packed with chocolate and topped with a decadent chocolate peanut butter frosting, making them a perfect sweet treat.
Equipment
- large bowl
- saucepan
- whisk
- Baking pan (13x9-inch)
- wire rack
- toothpick
Ingredients
- ½ cup Butter softened to room temperature
- 1-1/2 cups Granulated sugar
- 2 Eggs room temperature
- ½ cup Plain yogurt or sour cream
- 1 teaspoon Vanilla extract
- 1-1/4 cups All-purpose flour
- ½ cup Cocoa powder
- 1 teaspoon Baking soda
- Salt
- 2 cups Zucchini shredded, approx. 2-3 medium
- 1 cup Chocolate chips for frosting
- ½ cup Peanut butter for frosting
Frosting
- Chocolate chips melted
- Peanut butter melted
Instructions
- Preheat your oven to 350°F (175°C). Grease a 13x9-inch baking pan.
- In a large bowl, cream together the softened butter and granulated sugar for 5-7 minutes until the mixture is light and fluffy.
- Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
- Stir in the plain yogurt (or sour cream) and vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- Gently fold in the shredded zucchini until it is evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- While the brownies are baking, prepare the frosting. Melt the chocolate chips and peanut butter together in a saucepan over low heat until smooth and creamy.
- Once the brownies are out of the oven, immediately spread the warm frosting evenly over the top.
- Allow the brownies to cool on a wire rack before cutting them into bars.
Storage
- Refrigerate brownies in an airtight container for up to 4 days. For longer storage, freeze in an airtight container for up to 2 months, thawing overnight in the refrigerator.
Notes
Do not squeeze water from shredded zucchini as the recipe accounts for its moisture. Ensure eggs and butter are at room temperature for optimal emulsion. Apply frosting while brownies are still warm for best results. Use high-quality cocoa powder and vanilla extract for enhanced flavor.