Zucchini Brownies with Peanut Butter Frosting
Rich, fudgy zucchini brownies topped with creamy peanut butter frosting. A decadent dessert that sneaks in veggies while delivering the perfect chocolate-peanut butter combo.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 brownies
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Brownies:
½ cup vegetable oil (or melted butter)
1 cup granulated sugar
1 tsp vanilla extract
1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 ½ cups zucchini, finely grated (do not drain)
½ cup chocolate chips (optional)
For the Peanut Butter Frosting:
½ cup creamy peanut butter
¼ cup unsalted butter, softened
1 ½ cups powdered sugar
2–3 tbsp milk (as needed for consistency)
1 tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
In a large mixing bowl, whisk together oil, sugar, and vanilla extract.
Stir in flour, cocoa powder, baking soda, and salt until just combined.
Fold in grated zucchini and chocolate chips (batter will be thick, zucchini adds moisture as it bakes).
Spread batter evenly in prepared pan. Bake for 25–30 minutes, until a toothpick inserted in the center comes out mostly clean. Cool completely.
For the frosting: beat peanut butter and softened butter until smooth. Gradually add powdered sugar, milk, and vanilla, mixing until fluffy and spreadable.
Frost cooled brownies, slice into squares, and enjoy!
Notes
Do not squeeze liquid from zucchini—the moisture makes the brownies fudgy.
Add walnuts or pecans for crunch.
Store leftovers in the fridge for up to 5 days.
