• 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
  FROSTING:
• 2/3 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 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 dozen.

Nutrition Facts: 1 serving (1 piece) equals 307 calories, 17 g fat (8 g saturated fat), 52 mg cholesterol, 283 mg sodium, 37 g carbohydrate, 2 g fiber, 5 g protein.