Zucchini Brownies with Peanut Butter Frosting

Name: Zucchini Brownies with Peanut Butter Frosting
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 16 ounces zucchini (about 2 small), (cut into chunks (about 4 cups)); 6 tablespoons unsalted butter, (melted); 4 large eggs; 2 teaspoons vanilla extract; 1 ½ cup sugar; ⅔ cup unsweetened cocoa powder, (preferably Dutch processed but natural may also be used); ½ teaspoon baking powder; ½ teaspoon salt; 1 ¼ cup all-purpose flour or all-purpose gluten free flour; 1 cup chocolate chips; ¾ cup creamy peanut butter; ½ cup unsalted butter, (softened); 1 cups powdered sugar; 1 teaspoon vanilla extract; 1 tablespoon milk or non-dairy milk; ¾ cup semisweet chocolate chips; 4 tablespoons unsalted butter, (cubed)

9 steps

Prep:10minCook:35min

The best Zucchini Brownies recipe has easy-to-make fudgy brownies with fluffy peanut butter frosting, all covered in a chocolate glaze. These brownies may be made with gluten free adaptation or traditional.

Updated at: Fri, 13 Sep 2024 08:40:46 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories298.6 kcal (15%)

Total Fat17.8 g (25%)

Carbs34.4 g (13%)

Sugars25.5 g (28%)

Protein5 g (10%)

Sodium104 mg (5%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

24 servings

16 ounceszucchini

cut into chunks

6 tablespoonsunsalted butter

melted

4eggs

large

2 teaspoonsvanilla extract

1 ½ cupsugar

⅔ cupunsweetened cocoa powder

preferably Dutch processed but natural may also be used

½ teaspoonbaking powder

½ teaspoonsalt

1 ¼ cupall-purpose flour

or all-purpose gluten free flour

1 cupchocolate chips

¾ cupcreamy peanut butter

½ cupunsalted butter

softened

1 cupspowdered sugar

1 teaspoonvanilla extract

1 tablespoonmilk

or non-dairy milk

¾ cupsemisweet chocolate chips

4 tablespoonsunsalted butter

cubed

Instructions

Zucchini Brownies:

Step 1

Preheat the oven to 350ºF. Grease a 9X13" pan and set aside.

Step 2

In a food processor place zucchini chunks, melted butter, eggs, and vanilla. Process until smooth. If you are making brownies without a food processor, see the RECIPE NOTES for using grated zucchini.

Step 3

Add the sugar, cocoa powder, baking powder, salt, and flour. Process until just combined. Add chocolate chips and pulse a few times to break up the chips a bit.

Step 4

Pour into the prepared 9X13" pan and bake for 30-35 minutes, or until toothpick inserted in middle comes out without wet batter. Cool completely in pan while making peanut butter frosting.

Peanut Butter Frosting:

Step 5

In a medium mixing bowl, use a hand mixer to beat together on LOW SPEED the peanut butter, softened butter, powdered sugar, vanilla, and salt. Once all the ingredients are incorporated, scrape down bowl. Increase speed to HIGH and beat until smooth and fluffy, about 1 minute.

Step 6

Add the milk and mix well. If frosting is too thick, add a splash more of milk until you reach desired consistency. Spread the frosting on the cooled brownies.

Chocolate Glaze:

Step 7

In a microwave safe bowl place chocolate chips and butter. Melt in microwave for 30-60 seconds, or until the chips and butter are melted. Stir until completely smooth and well combined.

Step 8

Pour glaze over peanut butter frosting and spread with an offset spatula. Chill brownies for 15 minutes to set chocolate glaze before cutting into bars.

Step 9

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