Peanut Butter Zucchini Brownies
- Number of Servings: 24
Ingredients
100 grams bittersweet dark chocolate, chopped2 tbsp vegetable oil2 tbsp unsweetened applesauce2 egg whites3/4 cup granulated sugar2 teaspoons vanilla extract1 cups all-purpose flour or oat flour, plus 1 tablespoon for flouring the pan1/4 cup unsweetened cocoa powder1 1/2 teaspoons baking soda1/4 teaspoon salt1/4 teaspoon ground cinnamon or pumpkin pie spice1 1/2 cups shredded zucchini, (about 1 large zucchini)3 tbsp smooth peanut butter
Preheat oven to 350F/175C. Coat a 8×8-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.
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.
Nutritional Info 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
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