Moist, fudgy brownies with hidden zucchini and a rich peanut butter frosting — a delicious twist on a classic treat!

Why You’ll Love This Recipe

• Hidden Veggies – Sneak zucchini into a dessert for extra moisture and nutrition.

• Fudgy Texture – Soft, rich, and perfectly chocolatey.

• Peanut Butter Frosting – Adds creamy, nutty sweetness that pairs perfectly with chocolate.

• Family-Friendly – Kids won’t even notice the zucchini!

Ingredients

For the Brownies:

• 1 cup all-purpose flour

• 1/2 cup unsweetened cocoa powder

• 1/2 tsp baking powder

• 1/4 tsp salt

• 1/2 cup unsalted butter, melted

• 1 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1 cup grated zucchini, squeezed dry

• 1/2 cup chopped walnuts (optional)

For the Peanut Butter Frosting:

• 1/2 cup creamy peanut butter

• 1/4 cup unsalted butter, softened

• 1 cup powdered sugar

• 2 tbsp milk

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 9
Calories: 320 kcal

Step-by-Step Instructions

Step 1: Preheat Oven

Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.

Step 3: Combine Wet Ingredients

In a large bowl, mix melted butter and sugar until smooth. Beat in eggs one at a time, then stir in vanilla extract.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Step 5: Fold in Zucchini

Gently fold in grated zucchini and walnuts if using.

Step 6: Bake the Brownies

Pour batter into the prepared pan and bake 30–35 minutes, until a toothpick inserted comes out with moist crumbs. Cool completely in the pan.

Step 7: Make the Frosting

Beat together peanut butter, softened butter, powdered sugar, and milk until smooth.

Step 8: Frost and Serve

Spread the frosting evenly over the cooled brownies. Cut into squares and serve.

Tips & Variations

• Extra Fudgy – Use an extra egg yolk for more richness.

• Nut-Free Option – Omit walnuts for a nut-free treat.

• Chocolate Chips – Add 1/2 cup chocolate chips to the batter for extra chocolatey goodness.

• Frosting Flavors – Swap peanut butter for Nutella or cream cheese for a different twist.

Frequently Asked Questions

1. Do I have to peel the zucchini?
No, leaving the skin on adds nutrients and color. Just make sure it’s grated and squeezed dry.

2. Can I make these ahead of time?
Yes! Brownies can be baked a day in advance. Frost just before serving for best results.

3. Can I freeze these brownies?
Yes, uncut brownies can be wrapped tightly in foil or plastic wrap and frozen for up to 2 months. Thaw at room temperature before frosting.

Final Thoughts

These Zucchini Brownies with Peanut Butter Frosting are a delicious way to sneak in veggies without sacrificing taste. Fudgy, chocolatey, and topped with creamy peanut butter frosting, they’re perfect for family desserts, bake sales, or a special treat anytime!