Peanut Butter Chocolate Zucchini Oat Brownies
If you’ve been looking for a healthy way to satisfy your chocolate craving, then you’ve landed in the right place. I promise peanut butter chocolate zucchini oat brownies will hit the spot. Healthy but gooey, moist, and chocolatey.
These brownies are the best not only because of flavor and texture, but they also let you feel good about eating them because you’re eating vegetables. I crave these brownies more than any other brownie recipe I’ve made. There is something beautiful about a dessert that is filled with healthy ingredients. They also taste wonderful with a scoop of vanilla bean ice cream on top. Either way, it’s delicious!
If you have more than two people in your household, I recommend doubling the recipe. My fiance and I gobble these up within two days of making them.
You can omit the chia seeds and coconut flakes if you don’t have them on hand, but all other ingredients are required for a delicious, moist chocolatey brownie.
Make them for yourself or to share with others. This recipe is kid approved, so you can feel good about giving your little ones a healthy treat that they’ll love. I mean who doesn’t love chocolate peanut butter? Enjoy the recipe y’all!
Recommended Equipment
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Peanut Butter Chocolate Zucchini Oat Brownies
Equipment
- Spatula
- Measuring cups and spoons
- 9 x 9 Baking Pan
- Stand mixer
- Food Processor
Ingredients
- ½ cup Creamy Peanut Butter
- ¼ cup Honey
- ½ cup Unsweetened Natural Applesauce
- 2 tsp Vanilla
- ½ cup Unsweetened Cocoa Powder
- ¾ cup Quick Cooking Steel Cut Oats
- 1 tsp Baking Soda
- ½ tsp Salt
- 1½ cups Shredded Zucchini heaping cups
- â…“ cup Dark Chocolate Chips divided
- ¼ cup Unsweetened Coconut Chips optional
- ¼ cup Chia Seeds optional
Instructions
- Apply parchment paper or 1 tsp of coconut oil to the inside of a 9 x 9 baking pan and preheat the oven to 350°F
- Blend oats in the food processor until finely ground and place in a bowl. Shred the zucchini. In the stand mixer, beat the peanut butter, applesauce, honey and vanilla until smooth. Add the zucchini, cocoa powder, ground oats, baking soda and salt into the stand mixer and mix until combined. Gently fold in half the the chocolate chips, coconut chips and chia seed.
- Pour batter into prepared baking pan and evenly place remaining chocolate chips on top. Bake for 25-30 minutes or until toothpick comes out clean.
- Let brownies cool and cut into 16 squares. Gobble up!
Notes
- I do not recommend sweetened shredded coconut for this recipe, only use unsweetened coconut chips.
- If you do not have a food processor, blend the oats in a blender and use a grater to shred the zucchini.
- Baking time varies by your oven, my average cooking time was 27 minutes until the toothpick came out almost clean.
Did you make this recipe? I would LOVE to see how it turned out! Be sure to post and tag @thefoodworthian on instagram and use #thefoodworthian
