Peanut Butter Cup Brownies With Zucchini

I had a craving for peanut butter cups and zucchini that needed to be used. These brownies are moist and delicious. Just the thing for a peanut butter cup fix.

• Ready In: 1 hr 15 mins
• Serves: 36

Ingredients

• 1⁄4 cup  vegetable oil
• 1 1⁄4 cups white sugar
• 1  cup unsweetened applesauce
• 2  teaspoons vanilla extract
• 2  cups all-purpose flour
• 1⁄4 cup flax seed, milled
• 1⁄2 cup  unsweetened cocoa powder
• 1 1⁄2 teaspoons baking soda
• 1  teaspoon salt
• 2  cups zucchini, shredded
• 1⁄2 cup peanuts, chopped (optional)
• 1 (8 ounce) package low-fat cream cheese
• 1  cup peanut butter
• 1⁄4 cup  French vanilla flavored coffee creamer

Directions

1. Preheat oven to 350 degrees F. Grease and flour 9x13 inch baking pan.
2. Prepare the filling by creaming the cream cheese and peanut butter together. ( I used chunky peanut butter.) Add the creamer (You could use regular milk instead), until a soft spreading consistancy. Set aside.
3. Mix oil, sugar, applesauce and vanilla in a large bowl until blended. Sift together the flour, cocoa, flax seed, baking soda and salt. Stir into the wet mix. Add zucchini and chopped nuts.
4. Spread one half the zucchini mix in prepared pan. Spread the filling evenly over the top of zucchini mix. Top with remaining zucchini mixture evenly.
5. Bake in preheated 350 degree F oven for 35- 45 minutes or until brownies spring back when gently touched. Allow to cool completely before cutting.