Zucchini Fudge Brownies
We have produced so many zucchinis this summer in our backyard garden and I REALLY needed to come up with some recipes. I also wanted something sweet, so I decided to make some healthy brownies using our zucchini.
These took less than ten minutes to put together and you’ll have a delicious sweet healthy treat in no time!
Here is what you will need:
- Baking dish
- Mini food processor or blender
- Zucchini
- Peanut butter (I made my own with PB Fit)
- Vanilla paste or extract
- Date syrup or maple syrup
- Cane sugar or coconut sugar
- Unsweetened cocoa powder
- Almond flour
- Baking soda
- Baking powder
- Salt
This is the Nutri Bullet, I used this to blend up the zucchini a little bit so that the zucchini was more blended into the batter.
Here are the MANY zucchinis that came out of our garden this year, and many more still coming in.
I LOVE vanilla bean paste; the flavor is so much more intense than extract. If you do not have paste, then use extract.
I love being able to make my own peanut butter for less calories with the same great taste. This PB Fit brand is my favorite.
I love this date syrup from Tahini Goddess. It is so amazing, and the taste is delicious! If interested in purchasing anything from Tahini Goddess use CODE:CHEFALLIE for 10% off
Instead of regular sugar I decided to use cane sugar.
Unsweetened cocoa makes great for brownies obviously and this is something that is always on hand in this household.
Rather than using regular flour, I decided to use almond flour. I love the taste of almond flour plus it is gluten free option.
Dak’s Spices are always in my cabinets, and I love the addition of the Chocolate Crave. It gives a little cinnamon chocolate spice to the brownies. CODE:CHEFALLIE10 at Daksspices.com
How to make them:
- Preheat oven to 350 degrees
- Using a grater, take the zucchini and grate over a bowl and then place into a clean towel or cheesecloth. To get finer zucchini, blend in a mini food processor or mini blender.
- Squeeze ALL of the water, or as much as you can out of the zucchini. Place back into the bowl
- Add the peanut butter, vanilla, date syrup, sugar, cocoa powder, almond flour, baking soda, baking powder and salt
- Mix until combine
- Pour out batter into a parchment lined baking dish. I used a 9×9 pan
- Bake for 30 minutes
- Once done, let cool for about 20-30 minutes before cutting and enjoying
Zucchini Fudge Brownies
Equipment
- Baking dish
- Grater
- Mixing bowl
Ingredients
- 1 1/2 Cups Zucchini Shredded & strained
- 1/2 Cup Peanut Butter powder *See notes*
- 2-3 TBSP Water
- 1/2 tsp Vanilla bean paste or extract
- 2 TBSP Tahini Goddess Date syrup or pure maple syrup
- 1/2 Cup Cane sugar
- 1/2 Cup Unsweetened cocoa powder
- 1/2 Cup Almond flour
- 1/2 tsp baking powder
- 1/2 tsp Baking soda
- 1 tsp Salt
- Dak's Chocolate Crave optional
Instructions
- Preheat the oven to 350 degrees
- Take the zucchini and shred with a small grater. If you would want a more blended brownie place in a food processor to get super fine.
- Place the zucchini in a clean towel and squeeze all of the water out of the zucchini
- Place the zucchini in a bowl
- In a small bowl add the peanut butter powder and slowly add water until it has the consistency of peanut butter
- Add the peanut butter, vanilla, date syrup, sugar, cocoa powder, almond flour, baking soda, baking powder, salt and Dak's Chocolate Crave
- Mix until combine
- Pour the batter into a greased pan (I used a 9x9 pan lined with parchment paper)
- Bake for 30 minutes
- Let cool on the counter for about 20-30 minutes before cutting
