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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Zucchini Brownies & Chocolate Peanut Butter Frosting Recipe

3 stars - based on 1 vote
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This recipe for Zucchini Brownies & Chocolate Peanut Butter Frosting is from Limback Legacy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. butter, softened
1 1/2 c. sugar
2 eggs
1/2 c. plain yogurt or sour cream
1 tsp. vanilla
2 1/2 c. flour
1/4 c. cocoa
1 tsp. baking soda
1/2 tsp. salt
2 c. zucchini, shredded
Frosting:
2/3 c. semisweet chocolate chips
1/2 c. creamy peanut butter
Directions:
Directions:
In mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in yogurt or sour cream and vanilla. Combine the dry ingredients; gradually add to creamed mixture. Fold in zucchini. Pour into a greased 13x9-inch baking dish. Bake at 350º for 35-40 min. or until a toothpick inserted near the center comes out clean.
Frosting: Combine chocolate chips and peanut butter in saucepan or microwave-safe bowl. Cook and stir over low heat until melted and smooth. Spread over warm brownies.
Number Of Servings:
Number Of Servings:
1 1/2 dozen.
Personal Notes:
Personal Notes:
Use a different frosting if you do not care for peanut butter; I have. I use sour cream which makes these brownies really moist. Chocolate chips can be added to batter. Recipe can be cut in half to make a 9x9-inch pan.

 

 

 

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