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Zucchini Brownies

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We got our first couple of zucchini’s out of the garden and so now the quest is on to find as many ways as possible to use them this summer.  I’m excited, because I find it challenging to keep up with the abundance of zucchini that comes each year. These zucchini brownies are just the start, and these are absolutely delicious!  These are especially good if you forget to pick that zucchini before it becomes the size of a baseball bat, because you grate them.  This makes a large batch, so make sure you have plenty of mouths to feed!

Zucchini Brownies
 
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Recipe type: brownies
Serves: 15
Ingredients
  • 1 cup butter
  • 1½ cups sugar
  • ½ cup plain yogurt
  • 1 tsp. vanilla extract
  • 2 eggs
  • 2½ cups flour
  • ¼ cup baking cocoa
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 2 cups grated zucchini
  • FROSTING:
  • ⅔ cup semi sweet chocolate chips
  • ½ cup creamy peanut butter
Instructions
  1. In a large bowl, cream together the butter and sugar.
  2. Beat in the eggs, yogurt and vanilla extract.
  3. Combine the flour, cocoa, baking soda and salt in a separate bowl.
  4. Gradually add the flour mixture to the creamed butter and sugar. Mix well.
  5. Fold in the zucchini and pour into a greased 9x13 pan. (For thinner brownies, pour into a well greased cake sheet pan, but you will need to watch the cooking time which will be a little less.)
  6. Bake in a 350 degree oven for 35-40 minutes.
  7. Let cool.
  8. Make the frosting by melting the chocolate chips and peanut butter in a microwaveable bowl for about 50 seconds. Watch carefully, by checking at 30 seconds and stirring the chocolate.
  9. Spread over the brownies and let completely cool.

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