Brownies. They’re a glorious thing, aren’t they? I love them so freaking much. Mostly because I love chocolate. I have a huge sweet tooth, and that’s okay! I usually eat chocolate in the form of baked oatmeal or cookies made with oats (basically more oatmeal). But, right now, I’m really into adding zucchini in places where people don’t think it belongs. Like these brownies, for instance.
Honestly, these are like chocolate/nut butter heaven. You can leave the oats out to make an even more gooey brownie, which would be perfect for some nice cream. Or you can add the oats to give them a bit more texture and sturdiness. I like ’em both ways and want them every single day. So there’s that… 😉
OMG you guys. They’re so bomb. Don’t let the veggies fool you – they’re excellent! And the addition of chocolate chips gives them even more sweet chocolate power. So give ’em a shot and let me know what you think. 🙂
Desserts are my jam, so be sure to check out our other dessert recipes like chocolate chip peanut butter cookie bars, no-bake pumpkin pie, chocolate sweet potato mousse, fluffy chocolate cupcakes, and French toast cookies. Or see them all by clicking right here!
Let me know if you try this recipe! Comment below, rate it, or take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. And don’t forget to cultivate some positivity and gratitude today. Tell me in the comments what you’re grateful for if you’d like. Vibe high, my friends!
Fudgy, chocolaty, peanut buttery zucchini brownies made with veggies you can't detect! Which is the best way to eat your vegetables. And they've vegan and gluten-free. Enjoy!
- 3/4 cup natural peanut butter (salted if possible)*
- (optional) 1/4 cup oat flour (you can grind rolled oats)
- 1/3 cup maple syrup (or 1/4 cup if not using oats)
- 1 cup zucchini, peeled and grated
- 1/3 cup cacao powder (or 1/4 cup if not using oats)
- 2 tbsp ground flax/chia (I used a combo of both)
- 1 tsp baking soda
- Pinch of salt (if peanut butter isn't salted)
- (optional) 1/4 tsp turmeric**
- (optional) 2 tbsp coconut sugar
- 1/4 cup chocolate chips (plus more for topping)
Preheat oven to 350 degrees F (176 C) and ready an 8x8 pan with parchment paper or nonstick spray.
In a medium bowl, mix all ingredients (except chocolate chips) together until well combined. Then fold in chocolate chips.
Add batter to pan and smooth out with a spatula. Sprinkle with more chocolate chips if you'd like. Bake for 30 minutes and then allow to cool before cutting and enjoying.
*Peanut butter can be substituted with almond butter or any other nut/seed butter.
**If you haven't noticed, I basically add turmeric to everything. I never add too much so that it won't alter the taste, but you might as well get even more health benefits from your desserts! 🙂
***Inspired by Hummusapien.