Zucchini Brownies with Peanut Butter Frosting

why make this recipe

Zucchini Brownies with Peanut Butter Frosting are a delightful treat that combines the richness of chocolate with the wholesome goodness of zucchini. This recipe is perfect for those who want a sweet dessert that sneaks in some veggies. The moist brownies are topped with a creamy peanut butter frosting, making them even more irresistible. Plus, they are easy to make and can satisfy your chocolate cravings without feeling too heavy.

how to make Zucchini Brownies with Peanut Butter Frosting

Ingredients:

• 1 cup grated zucchini
• 1/2 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/3 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup peanut butter
• 1/4 cup powdered sugar
• 2-3 tbsp milk (as needed)

Directions:

1. Preheat your oven to 350°F (175°C) and grease a baking pan.
2. In a bowl, mix together the grated zucchini, cocoa powder, flour, sugar, brown sugar, vegetable oil, eggs, vanilla extract, baking soda, and salt until well combined.
3. Pour the batter into the prepared baking pan and spread it evenly.
4. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted comes out clean.
5. While the brownies are cooling, prepare the frosting by mixing the peanut butter, powdered sugar, and enough milk to reach a spreadable consistency.
6. Once the brownies are cool, spread the peanut butter frosting on top.
7. Cut into squares and enjoy!

how to serve Zucchini Brownies with Peanut Butter Frosting

Serve the brownies at room temperature or slightly chilled. They make a great dessert for parties or simply a sweet treat for yourself. You can enjoy them as is, or add a scoop of vanilla ice cream on the side for an extra special dessert.

how to store Zucchini Brownies with Peanut Butter Frosting

Store any leftover brownies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week. Just make sure to let them come to room temperature before serving. You can also freeze the brownies for up to 3 months. Wrap them well in plastic wrap and place them in a freezer bag.

tips to make Zucchini Brownies with Peanut Butter Frosting

• Make sure to squeeze out excess moisture from the grated zucchini. This will help your brownies stay firm and prevent them from being too watery.
• For a richer chocolate flavor, you can add a bit more cocoa powder or some chocolate chips to the batter.
• If you don’t have peanut butter, try using almond butter or any nut butter you prefer for the frosting.

variation

You can add nuts like walnuts or pecans into the brownie batter for a crunchy texture. Alternatively, try adding some mini chocolate chips for extra sweetness. For a vegan version, substitute eggs with a flax egg and use a plant-based milk in the frosting.

FAQs

Q: Can I make these brownies gluten-free?
A: Yes, you can use a gluten-free all-purpose flour blend instead of regular flour.

Q: How can I make the brownies less sweet?
A: Reduce the amount of sugar or brown sugar in the recipe; you can adjust to your taste.

Q: What can I use instead of peanut butter?
A: You can use any nut or seed butter, such as almond or sunflower seed butter, to make the frosting.

Zucchini Brownies with Peanut Butter Frosting

Delightful chocolate brownies combining zucchini and topped with creamy peanut butter frosting, perfect for a sweet treat.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American

Servings 12 pieces

Calories 200 kcal

Ingredients

  

Brownie Ingredients

• 1 cup grated zucchini Squeeze out excess moisture before adding.
• 1/2 cup unsweetened cocoa powder For a richer chocolate flavor.
• 1/2 cup all-purpose flour Can substitute with gluten-free flour.
• 1/2 cup sugar Adjust amount to taste for sweetness.
• 1/2 cup brown sugar Adjust amount to taste for sweetness.
• 1/3 cup vegetable oil
• 2 large eggs Can substitute with flax eggs for a vegan version.
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt

Frosting Ingredients

• 1/2 cup peanut butter Can substitute with almond or sunflower seed butter.
• 1/4 cup powdered sugar
• 2-3 tbsp milk Adjust as needed for spreading consistency.

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C) and grease a baking pan.
• In a bowl, mix together the grated zucchini, cocoa powder, flour, sugar, brown sugar, vegetable oil, eggs, vanilla extract, baking soda, and salt until well combined.
• Pour the batter into the prepared baking pan and spread it evenly.

Baking

• Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted comes out clean.

Frosting

• While the brownies are cooling, prepare the frosting by mixing the peanut butter, powdered sugar, and enough milk to reach a spreadable consistency.
• Once the brownies are cool, spread the peanut butter frosting on top.
• Cut into squares and enjoy!

Notes

Store any leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. They can also be frozen for up to 3 months.

Keyword chocolate dessert, Healthy Brownies, Peanut Butter Frosting, Vegetable Desserts, Zucchini Brownies