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Crunchy Peanut Butter & Chocolate Zucchini Brownies (Gluten Free)

From the kitchen of Nicki Schroeder
Recipes For a Joy-Filled Life

• 1 cup organic peanut butter (No sugar added, just pure peanut butter. Don’t use creamy, it will make them runny.)
• 1.5 cups zucchini. Which equals one small zucchini thinly sliced and diced. Use a potato peeler to take off the skin, then set your mandolin slicer at its thinnest setting. Once shredded, dice the zucchini “pillow” pile into tiny pieces.
• 1/3 cup honey
• 1 egg
• 1 tsp. of vanilla
• 1 tsp. of baking soda
• 1 tsp. of cinnamon
• 1 tsp. of nutmeg
• 1.5 cups chocolate chips

• Preheat oven to 350 degrees
• Combine all ingredients and mix together with beaters
• Pour into 8x8 baking pan (greased)
• Bake for about 45 minutes

IMPORTANT note from Nicki: The brownies are a bit squishy when they first come out of the oven, so let them sit overnight to “cool” and dry out a bit before you eat them. They are amazing brownies; you can’t even tell they have zucchini in them! Plus, they're gluten free, which is perfect for our family! Makes an 8x8 pan of chocolate peanut butter goodness.


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