Description
Deliciously fudgy brownies made with zucchini, topped with a creamy peanut butter frosting and a chocolate glaze.
Ingredients
Scale
- 16 ounces zucchini (about 2 small, cut into chunks, about 4 cups)
- 6 tablespoons unsalted butter (melted)
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cup sugar
- ⅔ cup unsweetened cocoa powder (preferably Dutch processed but natural may also be used)
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cup all purpose gluten free flour
- 1 cup chocolate chips
- ¾ cup creamy peanut butter
- ½ cup unsalted butter (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 tablespoon milk or non-dairy milk
- ¾ cup semisweet chocolate chips
- 4 tablespoons unsalted butter (cubed)
Instructions
- Preheat the oven to 350ºF. Grease a 9X13″ pan and set aside.
- In a food processor place zucchini chunks, melted butter, eggs, and vanilla. Process until smooth. If you are making brownies without a food processor, see the RECIPE NOTES for using grated zucchini.
- Add the sugar, cocoa powder, baking powder, salt, and flour. Process until just combined. Add chocolate chips and pulse a few times to break up the chips a bit.
- Pour into the prepared 9X13″ pan and bake for 30-35 minutes, or until a toothpick inserted in the middle comes out without wet batter. Cool completely in the pan while making peanut butter frosting.
- In a medium mixing bowl, use a hand mixer to beat together on LOW SPEED the peanut butter, softened butter, powdered sugar, vanilla, and salt. Once all the ingredients are incorporated, scrape down the bowl. Increase speed to HIGH and beat until smooth and fluffy, about 1 minute.
- Add the milk and mix well. If frosting is too thick, add a splash more of milk until you reach the desired consistency. Spread the frosting on the cooled brownies.
- In a microwave safe bowl, place chocolate chips and butter. Melt in microwave for 30-60 seconds, or until the chips and butter are melted. Stir until completely smooth and well combined.
- Pour glaze over peanut butter frosting and spread with an offset spatula. Chill brownies for 15 minutes to set chocolate glaze before cutting into bars.
Notes
- If you don’t have a food processor, you can grate the zucchini instead of using chunks.
- For a richer chocolate flavor, consider using Dutch processed cocoa powder.
- Store brownies in an airtight container at room temperature or in the fridge for longer shelf life.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg