Description
Easy Healthy Zucchini Brownies made with peanut butter, freshly grated zucchini, and sweetened with maple syrup are gooey, decadent, and low in sugar! You only need 10 minutes to whip up these Hummusapien community favorite brownies (check out the 5-star reviews in the comments!). Flourless, vegan, grain free and gluten free. One of the only ways my kiddos will eat veggies!
Ingredients
Units
Scale
- 3/4 cup natural salted peanut butter
- 1/3 cup pure maple syrup (or 1/2 cup for sweeter brownies)
- 1 tsp vanilla extract
- 1 cup shredded zucchini (don't squeeze out water)
- 1/4 cup cacao powder
- 2 tbsp ground flaxseed*
- 3/4 tsp baking soda
- 1/4 tsp fine sea salt (optional, I prefer the extra salt)
- 1/3-1/2 cup chocolate chips, plus more for sprinkling
Instructions
- Preheat oven to 350F. Grease a loaf pan or 8x8inch baking dish with cooking spray. Brownies will be thicker with a loaf pan.
- Place all ingredients except chocolate chips in a large bowl. If your nut butter is unsalted, add an additional 1/4 tsp salt. Whisk until well combined. Fold in chocolate chips. The batter is very thick.
- Spoon mixture into loaf pan and use a rubber spatula to spread evenly in pan. Sprinkle with a handful of chocolate chips and a pinch of flaky salt. Bake for 25-30 minutes, or until brownies are set and a knife comes out almost clean. If your peanut butter wasn't liquidy/drippy, they will take less time.
- Sprinkle brownies with flaky salt. Allow to completely cool before slicing. Slice into 9 bars for a square pan or 10 bars for a loaf pan. I like these best after they've chilled overnight in the fridge!
Notes
STORE: I like storing these in the fridge; they get even fudgier overnight.
*If you don't have ground flaxseed and you're not vegan, you can substitute one egg.