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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 88.9
  • Total Fat: 3.6 g
  • Cholesterol: 0.2 mg
  • Sodium: 117.8 mg
  • Total Carbs: 14.2 g
  • Dietary Fiber: 1.6 g
  • Protein: 2.1 g

View full nutritional breakdown of Peanut Butter Zucchini Brownies calories by ingredient
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Peanut Butter Zucchini Brownies

Submitted by: FAELFE

Introduction

Yum! These brownies are made moist by the zucchini and have a more cakelike consistency. They're not too rich or sweet, and the peanut butter adds a nice touch. Modified from www.skinnychef.com Yum! These brownies are made moist by the zucchini and have a more cakelike consistency. They're not too rich or sweet, and the peanut butter adds a nice touch. Modified from www.skinnychef.com
Number of Servings: 24

Ingredients

    100 grams bittersweet dark chocolate, chopped
    2 tbsp vegetable oil
    2 tbsp unsweetened applesauce
    2 egg whites
    3/4 cup granulated sugar
    2 teaspoons vanilla extract
    1 cups all-purpose flour or oat flour, plus 1 tablespoon for flouring the pan
    1/4 cup unsweetened cocoa powder
    1 1/2 teaspoons baking soda
    1/4 teaspoon salt
    1/4 teaspoon ground cinnamon or pumpkin pie spice
    1 1/2 cups shredded zucchini, (about 1 large zucchini)
    3 tbsp smooth peanut butter

Directions

Preheat oven to 350F/175C. Coat a 88-inch baking pan with cooking spray and sprinkle with the one tablespoon of flour. Shake the pan until the flour evenly coats the inside of the pan. Place chocolate in an ovenproof dish and place in the oven, 5-6 minutes until just melted. Or place chocolate in microwave (30 seconds to 1 minute) until melted. Cool slightly.

In a large bowl, mix together the oil, egg white, sugar, vanilla and melted chocolate until well blended. Stir in the flour, cocoa, baking soda, salt, cinnamon or pumpkin pie spice. Fold in the zucchini. Spread evenly into the prepared pan. Heat the peanut butter and swirl over the top of the brownies.

Bake for 25-30 minutes, until toothpick comes out clean when inserted in the center of the pan. Cool completely in the pan and cut into squares. Store in an air-tight container for up to 3 days.

Number of Servings: 24

Recipe submitted by SparkPeople user FAELFE.






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