Description
These Zucchini Brownies with Peanut Butter Frosting are a delightful twist on classic brownies, incorporating the subtle goodness of zucchini for an ultra-moist and tender treat. The rich chocolatey base is perfectly complemented by a creamy, slightly salty peanut butter frosting, creating a harmonious balance of flavors that will leave you craving more. This recipe is a great way to sneak in some extra veggies while indulging in a decadent dessert.
Ingredients:
For the Brownies:
- ½ cup vegetable oil (or melted butter)
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups finely shredded zucchini (squeeze out excess water)
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ tsp baking soda
- ½ tsp salt
- ½ cup chocolate chips (optional, but amazing)
For the Peanut Butter Frosting:
- ½ cup creamy peanut butter
- 4 Tbsp unsalted butter, softened
- 1 cup powdered sugar
- 2–3 Tbsp milk (to desired consistency)
- 1 tsp vanilla extract
Preparation:
Step 1: Prep: Preheat oven to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
Step 2: Mix Wet: In a large bowl, whisk together the vegetable oil (or melted butter), granulated sugar, and vanilla extract until well combined. Stir in the finely shredded zucchini, ensuring it’s evenly distributed. Make sure you squeeze out any excess water from the shredded zucchini before adding it to the mixture.
Step 3: Mix Dry: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This ensures the dry ingredients are evenly dispersed, which will help the brownies rise properly and have a consistent texture.
Step 4: Combine: Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix, as this can lead to tough brownies. The batter will be thick due to the zucchini, which releases moisture as it bakes. If using, stir in the chocolate chips.
Step 5: Bake: Spread the brownie batter evenly into the prepared 9×9-inch baking pan. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out almost clean. A few moist crumbs are perfect – it means the brownies will be deliciously fudgy. Let the brownies cool completely in the pan before frosting.
Step 6: Make Frosting: While the brownies are cooling, prepare the peanut butter frosting. In a medium bowl, beat together the creamy peanut butter and softened unsalted butter until smooth and creamy. Gradually mix in the powdered sugar, alternating with small amounts of milk (start with 2 tablespoons), until the frosting reaches your desired consistency. Stir in the vanilla extract.
Step 7: Frost & Serve: Once the brownies are completely cooled, generously spread the peanut butter frosting evenly over the top. Slice the brownies into squares and serve.
Why you’ll love this recipe
- Ultra-Moist Texture: The addition of zucchini makes these brownies incredibly moist and tender, setting them apart from traditional recipes.
- Perfectly Balanced Flavors: The rich, chocolatey brownie base is beautifully complemented by the creamy, slightly salty peanut butter frosting.
- Sneaky Veggies: This recipe is a delicious way to incorporate vegetables into your diet without sacrificing flavor.
- Easy to Make: With simple ingredients and straightforward instructions, these brownies are a breeze to whip up.
- Crowd-Pleaser: Everyone will love these brownies, making them perfect for parties, potlucks, or a special treat for your family.
Serving Suggestions:
- Serve the brownies chilled or at room temperature.
- Pair with a glass of cold milk or a scoop of vanilla ice cream.
- Garnish with chopped peanuts or a drizzle of chocolate sauce for an extra touch.
- Enjoy as a dessert, snack, or as part of a dessert platter.
Tips:
- Squeeze the shredded zucchini thoroughly to remove excess water, which will prevent the brownies from becoming soggy.
- Don’t overmix the batter, as this can result in tough brownies.
- Use good quality cocoa powder for the best flavor.
- Let the brownies cool completely before frosting to prevent the frosting from melting.
- Store leftover brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Preparation Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: 50-55 minutes
Nutrition Information: (per serving, approximate)
- Calories: 350
- Protein: 6g
- Sodium: 200mg
Conclusion
These Zucchini Brownies with Peanut Butter Frosting are a must-try for any brownie lover. The combination of moist, chocolatey brownies and creamy peanut butter frosting is simply irresistible. Whether you’re looking for a unique dessert to impress your friends or a tasty way to sneak in some extra vegetables, this recipe is sure to become a new favorite. Enjoy!
5 Questions and Answers about this recipe:
Q1: Can I use a different type of nut butter for the frosting?
A: Yes, you can definitely substitute the peanut butter with another type of nut butter, such as almond butter, cashew butter, or even sunflower seed butter for a nut-free option. Just keep in mind that the flavor will be slightly different depending on the nut butter you choose.
Q2: Can I freeze these brownies?
A: Absolutely! These brownies freeze well. Allow the frosted brownies to set in the refrigerator, then wrap them individually in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 2 months. Thaw them in the refrigerator before serving.
Q3: I don’t have zucchini. Can I substitute it with something else?
A: While zucchini adds a unique moisture and texture to the brownies, you can try substituting it with grated carrots or applesauce. Use the same amount (2 cups) and make sure to squeeze out any excess moisture from the grated carrots.
Q4: Can I add nuts to the brownie batter?
A: Yes, adding nuts is a great way to enhance the texture and flavor of the brownies. You can add about ½ cup of chopped walnuts, pecans, or almonds to the batter along with the chocolate chips.
Q5: My brownies are too dry. What did I do wrong?
A: Dry brownies can be a result of overbaking or using too much flour. Make sure to measure the flour accurately and avoid overmixing the batter. Also, check the brownies for doneness a few minutes before the recommended baking time. A few moist crumbs on the toothpick indicate that they are perfectly done.
