Healthy Zucchini Brownies
Fudgy brownies packed with hidden zucchini and sweetened with maple syrup. No flour needed and they taste like regular brownies but way healthier.
Ingredients
- ¾ cup natural salted peanut butter
- ⅓ cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini don't squeeze
- ¼ cup cacao powder
- 2 tablespoons ground flaxseed
- ¾ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ⅓ cup chocolate chips plus extra for topping
Instructions
- Preheat oven: Set temperature to 350°F and grease 8x8 inch baking pan with cooking spray for easy brownie removal.
- Mix wet ingredients: Combine ¾ cup peanut butter, ⅓ cup maple syrup, 1 teaspoon vanilla, and 1 cup zucchini until smooth.
- Add dry ingredients: Whisk in ¼ cup cacao powder, 2 tablespoons flaxseed, ¾ teaspoon baking soda, and ¼ teaspoon salt.
- Fold chocolate chips: Gently stir in ⅓ cup chocolate chips, reserving extra for topping the batter before baking.
- Bake brownies: Transfer to prepared pan, sprinkle with chips, and bake 25-30 minutes until knife comes out almost clean.
Notes
- Store brownies in the fridge for up to one week for the best texture and flavor.
- Don't squeeze moisture from zucchini as it provides essential fudginess to the final product.
- Natural drippy peanut butter works best; thick peanut butter may need a longer baking time.
- Brownies taste even better after chilling overnight in the refrigerator for the ultimate fudgy texture.
- Freeze brownies for up to three months; thaw overnight or microwave briefly before serving.