Chocolate Peanut Butter Zucchini Brownies


Before I even start talking about how incredible these bars are, I need to explain the extreme risk I had to take in making them.  My name is Taylor, and I am a peanutbutteraholic.  Sounds benign, but trust me, I have been known to down a whole jar in three days.  I find myself standing in front of my pantry at three in the morning shoveling it into my mouth as I make what can only be described as R rated sounds…God only knows what my neighbors think of me.  Needless to say, peanut butter does not last long in this house and  as much as I love this protein rich spread in moderation, a fresh jar every three days is neither figure or wallet friendly.  I try to only buy it sparingly, otherwise this little chef would not be too little for very long.  Now, you understand the danger of this recipe.  A gluten free, low sugar, veggie filled dessert option is almost impossible to create, that is why I decided to take the risk and grab a jar of my kryptonite to make one of my favorite bedtime and pre workout treats:  Chocolate Peanut Butter Zucchini Brownies!

(and for the record, I have not touched the remaining peanut butter…yet!)

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  • 2 medium zucchini
  • 3/4 cup natural, smooth peanut butter (or your favorite nut butter)
  • 2 tbsp. honey
  • 1 egg
  • 1 1/2 tsp cinnamon
  • 1 tsp baking soda
  • 1/4 cup dark chocolate chips (I used 60% cocoa)
  • Servings: 6
  • Difficulty: easy


  • Grate the zucchini, it should yield a little over a cup
  • Add to a large mixing bowl and combine with the remaining ingredients until a batter forms
  • Pour batter into a greased 8x8 baking dish
  • Bake at 350 degrees for 30 minutes, until a knife inserted comes out clean
  • Let cool for 15 minutes before slicing and serving


  • Calories:  81
  • Carbohydrates:  7 grams
  • Fat:  6 grams
  • Protein:  3 grams

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