Flourless Peanut Butter Zucchini Brownies

• Vegan
• Gluten free

• Produce

  • 1 cup Zucchini

• Condiments

  • 1/4 cup Maple syrup, pure
  • 3/4 cup Peanut butter* (i used, natural salted

• Baking & Spices

  • 3/4 tsp Baking soda
  • 1/4 cup Chocolate chips
  • 1/4 cup Cocoa powder

• Nuts & Seeds

  • 2 tbsp Flaxseed, ground

Found on hummusapien.com

Description

Ingredients

• ¾ cup natural peanut butter* (I used salted)
• ¼ cup pure maple syrup
• 1 cup shredded zucchini (dont squeeze out water)
• ¼ cup cocoa powder
• 2 tbsp ground flaxseed**
• ¾ tsp baking soda
• ¼ cup chocolate chips (I like mini), plus more for sprinkling
• Optional: splash vanilla extract, pinch of salt if using unsalted peanut butter

Directions

• Preheat oven to 350F. Grease a loaf pan with cooking spray (I used a disposable aluminum loaf pan thats a bit smaller).
• Place all ingredients except chocolate chips in a large bowl. Stir until well combined. Fold in chocolate chips.
• Dump mixture into loaf pan and use a spatula to spread evenly in pan (you can also wet your hands and pat it down). Sprinkle top with a handful of chocolate chips, if desired. Bake for 30 minutes.
• Allow brownies to completely cool (I like to refrigerate mine overnight in the pan once cool) before slicing.
• Store in an air-tight container in the refrigerator or freezer. Microwave for a few seconds before eating for those melty chocolate chips!

Nutrition