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Wednesday, August 21, 2013

Zucchini Brownies

Recipe Source Taste of Home Magazine Oct. 2006

Now to be honest I've never used the frosting that they have for this recipe.  I just substitute it with a Texas fudge cake frosting that I have.  If anyone tries the frosting before I do let me know how they taste.  The brownie portion of it is really good and moist.  I wouldn't really classify this as a brownie either.  It has a more of a cake like texture to it but good none the less.  

Zucchini Brownies

5-18 Servings
Prep: 20 min. 
Bake: 35 min. + cooling

1 cup butter, softened
1-1/2 cups sugar
2 eggs
1/2 cup plain yogurt
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 cups shredded zucchini
2/3 cup semisweet chocolate chips
1/2 cup Jif ® Creamy Peanut Butter

In a large bowl, cream butter and sugar until light and fluffy. Add
eggs, one at a time, beating well after each addition. Beat in
yogurt and vanilla. Combine the flour, cocoa, baking soda and salt;
gradually add to creamed mixture. Stir in zucchini.

Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for
35-40 minutes or until a toothpick inserted near the center comes
out clean.

For frosting, in a small saucepan, combine chocolate chips and peanut
butter. Cook and stir over low heat until smooth. Spread over warm
brownies. Cool on a wire rack. Cut into bars. Yield: about 1-1/2