Deep-Chocolate Zucchini Brownies

A fast-to-fix peanut butter and chocolate frosting tops these cakelike brownies that are a sweet way to use up your garden bounty.

—Allyson Wilkins, Amherst, NH

PREP: 20 MIN. • BAKE: 35 MIN. • MAKES: 1 ½ DOZEN

• 1 cup butter, softened
• 1 ½ cups sugar
• 2 large eggs, room temperature
• ½ cup plain yogurt
• 1 tsp. vanilla extract
• 2 ½ cups all-purpose flour
• ¼ cup baking cocoa
• 1 tsp. baking soda
• ½ tsp. salt
• 2 cups shredded zucchini

FROSTING

• ⅔ cup semisweet chocolate chips
• ½ cup creamy peanut butter

1. 1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in yogurt and vanilla. In another bowl, combine flour, cocoa, baking soda and salt; gradually add to the creamed mixture. Stir in the zucchini.
2. 2. Pour batter into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes.
3. 3. 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.

1 BROWNIE: 307 cal., 17g fat (8g sat. fat), 52mg chol., 283mg sod., 37g carb. (21g sugars, 2g fiber), 5g pro.