These Zucchini Brownies with Peanut Butter Frosting are rich, fudgy, and topped with a creamy, sweet-salty finish that takes them to the next level. The grated zucchini keeps the brownies incredibly moist while staying completely undetectable, making this the perfect sneaky veggie dessert. Whether you’re baking for a crowd or just craving something indulgent, this recipe delivers bold chocolate flavor with a luscious peanut butter topping that’s hard to resist.
Why You’ll Love This Recipe
- Moist and fudgy with zero zucchini taste
- Peanut butter frosting adds the perfect sweet-salty balance
- Easy one-bowl brownie base with pantry staples
- Freezer-friendly and crowd-approved
- Optional chocolate chips for extra richness
Prep & Cooking Time
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Ingredients
For the Brownies
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1½ teaspoons baking soda
- ½ teaspoon salt
- ½ cup vegetable oil
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups grated zucchini
- ½ cup chocolate chips (optional)
For the Peanut Butter Frosting
- ¼ cup unsalted butter, softened
- ¼ cup creamy peanut butter
- 1 cup powdered sugar
- 2–3 tablespoons milk
Step-by-Step
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easier cleanup.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a large bowl, combine vegetable oil, granulated sugar, and vanilla extract. Mix until smooth.
Stir in the grated zucchini until evenly distributed.
Add the dry ingredients to the wet mixture and stir just until combined. If using, fold in the chocolate chips.
Spread the batter evenly into the prepared pan and smooth the top.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Let the brownies cool completely in the pan before frosting.
To make the frosting, beat together the softened butter and creamy peanut butter until smooth and fluffy.
Gradually add powdered sugar, mixing until thick and well incorporated.
Add milk, one tablespoon at a time, until the frosting reaches your desired creamy consistency.
Once the brownies are fully cooled, spread the frosting evenly across the top.
Cut into 24 squares and serve.
How to Serve
- Perfect for bake sales, potlucks, or birthday parties
- Serve chilled or at room temperature
- Add a sprinkle of mini chocolate chips on top of the frosting for garnish
- Pair with a cold glass of milk for the ultimate treat
Tips & Variations
- Use dark cocoa powder for a richer chocolate flavor
- Swap the peanut butter for almond or sunflower seed butter if needed
- For thinner frosting, add an extra splash of milk
- Freeze unfrosted brownies for up to 2 months, then thaw and frost when ready to serve
Final Thoughts
These Zucchini Brownies with Peanut Butter Frosting are the best of both worlds—fudgy, chocolatey comfort with a creamy peanut butter twist. They’re easy to whip up, perfect for using up extra zucchini, and loved by kids and adults alike. This is one of those recipes you’ll be asked for again and again.
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Zucchini Brownies with Peanut Butter Frosting
Description
These Zucchini Brownies with Peanut Butter Frosting are rich, fudgy, and topped with a creamy, sweet-salty finish that takes them to the next level. The grated zucchini keeps the brownies incredibly moist while staying completely undetectable, making this the perfect sneaky veggie dessert. Whether you’re baking for a crowd or just craving something indulgent, this recipe delivers bold chocolate flavor with a luscious peanut butter topping that’s hard to resist.
Ingredients
For the Brownies
1 cup all-purpose flour
½ cup unsweetened cocoa powder
1½ teaspoons baking soda
½ teaspoon salt
½ cup vegetable oil
1 cup granulated sugar
2 teaspoons vanilla extract
2 cups grated zucchini
½ cup chocolate chips (optional)
For the Peanut Butter Frosting
¼ cup unsalted butter, softened
¼ cup creamy peanut butter
1 cup powdered sugar
2–3 tablespoons milk
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easier cleanup.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a large bowl, combine vegetable oil, granulated sugar, and vanilla extract. Mix until smooth.
Stir in the grated zucchini until evenly distributed.
Add the dry ingredients to the wet mixture and stir just until combined. If using, fold in the chocolate chips.
Spread the batter evenly into the prepared pan and smooth the top.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Let the brownies cool completely in the pan before frosting.
To make the frosting, beat together the softened butter and creamy peanut butter until smooth and fluffy.
Gradually add powdered sugar, mixing until thick and well incorporated.
Add milk, one tablespoon at a time, until the frosting reaches your desired creamy consistency.
Once the brownies are fully cooled, spread the frosting evenly across the top.
Cut into 24 squares and serve.
