“A fast-to-fix peanut butter and chocolate frosting tops these moist brownies that are a sweet way to use up your green garden squash. We really like the cake-like texture of the zucchini brownies.” —Allyson Wilkins, Amherst, New Hampshire
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 creamed mixture. Stir in zucchini.
Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes.
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.