Chocolate Zucchini Brownies With Peanut Butter Frosting
Soft, moist chocolate zucchini brownies made with sour cream and 3 cups of shredded zucchini, then topped with a rich two-ingredient peanut butter frosting.
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Servings: 12 large brownies
Calories: 777kcal
Equipment
- 9×13-inch baking dish
- box grater
- stand mixer or hand mixer
- mixing bowls
- microwave-safe bowl
Ingredients
Brownies
- 1 cup salted butter softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 3 cups shredded zucchini lightly packed and gently patted dry
- 1 cup creamy peanut butter
- 1 cup semi-sweet chocolate chips
Peanut Butter Frosting
- 1 cup creamy peanut butter
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350°F. Coat a 9×13-inch baking dish with cooking spray.
- Using a stand mixer fitted with the paddle attachment or a large bowl and hand mixer, beat the butter, sugar, egg, sour cream and vanilla on medium speed until creamy and smooth.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda and salt. Gradually add the dry ingredients to the butter mixture, mixing just until combined.
- Gently fold in the shredded zucchini. Spread the thick batter evenly in the prepared baking dish.
- Bake for approximately 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. Allow the brownies to cool completely.
- Combine the peanut butter and chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly after each, until melted and smooth.
- Spread the frosting evenly over the cooled brownies. Allow the topping to set slightly, then cut into 12 squares and serve.
Video
Notes
- Measure the zucchini after shredding and use 3 cups, lightly packed.
- Gently pat away excess surface moisture, but do not squeeze or wring the zucchini completely dry.
- Avoid overmixing the batter after adding the dry ingredients.
- For additional chocolate flavor, fold up to 1 cup semisweet chocolate chips into the batter.
- Conventional creamy peanut butter produces a smoother, more consistent frosting than natural peanut butter.Gently pat the shredded zucchini dry, but do not wring out all of its moisture. That moisture helps give these chocolate zucchini brownies their soft, tender texture.
Nutrition
Calories: 777kcal | Carbohydrates: 70g | Protein: 16g | Fat: 52g | Saturated Fat: 22g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 607mg | Potassium: 594mg | Fiber: 7g | Sugar: 42g | Vitamin A: 632IU | Vitamin C: 6mg | Calcium: 69mg | Iron: 4mg
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