The best recipes come to me when I’m out of all the ingredients, ya know? And no paper towels were harmed in the process! I decided my Chocolate Zucchini Cake and Healthy Pumpkin Brownies most definitely need another chocolate cousin, and here we are. Life is so much better for it! You’re not going to believe these are made with peanut butter and legit no flour. The fluff! The fudge! I mean it’s on the verge of insane how fudgy and decadent these are.
The low down on ingredients
Natural peanut butter: We want the drippy kind with peanuts and salt as the ingredients. (The kind where there’s a pool of oil at the top that either nauseates or excites you.) You could also use crunchy peanut butter for extra texture. I’ve tested this with almond butter and they’re great! I do not recommend sunflower seed butter here as they turned out more cakey and not as yummy. Pure maple syrup: My favorite unrefined liquid sweetener. Honey or agave would also work. You can reduce it to ¼ cup to make them even lower in sugar. Ground flax: This helps bind the brownies. You can replace with an egg if you’re not vegan. Shredded zucchini: Like my Chocolate Zucchini Bread, we’re using plenty of shredded zucchini for moisture. Don’t squeeze the water out! Cocoa powder: I like to use cacao, a more nutrient-dense version of cocoa powder, but any 100% unsweetened baking cocoa is great. Vanilla extract: To enhance the chocolate flavor. Baking soda: For a little rise! These brownies are still way more fudgy versus cakey. Chocolate chips: Semi-sweet chocolate chips for extra chocolate flavor. Costco and Trader Joe’s have my favorite affordable chocolate chips.
Let’s make them!
These come together super easily in 10 minutes flat, just like my Banana Brownies. Minimal work, maximum results.
Grate zucchini like a boss
Storage tips
Store leftovers in an air-tight container in the refrigerator for up to a week. Microwave for a few seconds before eating for those melty chocolate chips! I actually love these out of the freezer. They freeze well for up to 3 months. You can thaw them overnight in the fridge or defrost in the microwave. Please let me know how this flourless peanut butter zucchini brownies recipe turns out for you by leaving a star rating and/or comment! Your house is about to smell soooooo good. “The best brownies ever! I’ve been making them for several years and everybody loves them. I use Guittard extra dark cacao and chips and like them best chilled overnight in the refrigerator. Thanks for the delicious and healthier recipe.” -Shannon “They are a HUGE hit each and every time I make them. I make DOUBLE batch each time. Ann LOVES them and I am about to make a batch for her birthday.” -Wilma “These are so delicious! And we made them for a bunch of very picky kids- they approved too! You can’t taste the zucchini at all.” -Erin *If you don’t have ground flaxseed and you’re not vegan, you can substitute one egg.
