Peanut Butter Zucchini Brownies
Ingredients
- 3/4 cup organic peanut butter
- 1/4 cup maple syrup or brown rice syrup
- 1 cup grated zucchini
- 1/4 cup raw cacao powder
- 2 tablespoons freshly ground flaxseed
- 3/4 teaspoon baking soda
- 1 teaspoon vanilla extract
- Pinch of sea salt
- 1/4 cup mini dark chocolate chips
Instructions
- Preheat oven to 350F (180C). Grease 8×8″ square baking dish. Into a large mixing bowl, combine peanut butter, sweetener of choice, shredded zucchini, cacao powder, flaxseed, baking soda, vanilla extract, and salt. Stir until well combined. Add in the chocolate chips.
- Scrape mixture into prepared baking dish, using a spatula to spread evenly. Sprinkle top with additional chocolate chips if desired.
- Bake for 30 minutes, then completely cool before slicing. Store unused portions in the refrigerator.
Notes
Makes 16 brownies. Per brownie (based on using maple syrup):
Calories: 114.6 |
Total Fat: 7.1 g |
Total Carbohydrate: 9 g |
Dietary Fiber: 3.1 g |
Protein: 3.5 g
I made these a few days ago. I just used regular peanut butter and omitted the salt. I didn't have any flaxseed on hand, so just skipped that too. Then once I had the pan in the oven I realized I'd forgotten the vanilla! But in spite of all that these brownies were still super delicious. Because there's no flour they were very soft and probably better put on a plate and eaten with a fork or spoon. As Katrina mentions at the end of the video they would have been really good with a scoop of some sort of whipped cream.
So, do you think 1/4 cup of monkfruit or erithritol sweetener would work fine?
Hi Marci, thank you for your question and interest.
Yes, feel free to adjust the recipe to your liking. The recipe originally calls for 1/4 cup of maple syrup or your favorite sweetener.
Let us know if you decide to recreate it. We'd love to know how it turns out for you.
Thank you so much for being here with us and we hope you have a wonderful day!
I made this using 2 tablespoons of xylitol and 1/2 teaspoon of cinnamon as sweetener. I used hazlenut butter and calculated the whole pan at about 1500 calories.
It was absolutely delicious and quite keto friendly.
I am used to eating dark chocolate and low sugar. A person used to sweetness may need more sweetener, but why do that to yourself.
We're glad you enjoyed putting your own twist to this recipe, Irene! We hope you can recreate some of our other deserts too, we're sure you'll love them as well.
I wish you would supply a picture of the recipe after it is made that could be printed out with the recipe. I am very visual and when looking for a recipe to make I am looking for a picture of it to decide if I want to make it or not. If there is no picture, I tend to just ignore the recipe.
We understand, Maureen. Thank you for the suggestion, we'll see what we can do regarding this concern.
What are the macronutrients of these brownies? I don't see those anywhere??
Thanks.
Our apologies, Wendy, as we do not have that information as of the moment. Thank you for the suggestion, we'll make sure to take this into consideration for our future posts.