1 cup butter, softened
1 1/2 cups sugar
1/2 cup plain yogurt
1 tsp vanilla extract
2 1/2 cups plain flour
1/4 cup Hershey’s Special Dark baking cocoa
1 tsp baking soda
1/2 tsp salt
2 cups zucchini, shredded
1 cup semisweet chocolate chips
1/2 cup 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 9x13 inch baking pan. Bake at 350 deg for 35-40 minutes or until a toothpick inserted near the center comes out clean.
For frosting, in a microwave safe bowl, combine chocolate chips and peanut
butter. Cook about 30 seconds on high and remove and stir. Continue to heat for 15 second intervals, stirring after each until fully mixed and of spreading consistency. Spread over warm brownies. Cool on a wire rack. Cut into bars.
If you wish, you may combine the chocolate chips and peanut butter in a small saucepan and heat over low heat, stirring constantly, until melted and of spreading consistency.