Zucchini Nut Butter Brownies

What could be better than the peanut butter and chocolate combo? Throw in some zucchini and almond butter for a quick sweet treat that’ll be the perfect pick me up for an after dinner dessert, a 2 o’clock distraction or, let’s be real, pretty much any time of day. So, make a batch (or two) of these indulgent, cakey, not super sweet Zucchini Nut Butter Brownies.

Delicious Zucchini Nut Butter Brownies for an easy dessert!
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If you’re anything like me, I try to avoid turning on my oven between June and mid-September. However, I have a weakness for baked, sweet goodness and a love of chocolate and nut butter. Although I don’t shy away from straight up spoonfuls of nut butter from time to time, I figured these guys warranted a little more love and for me to turn on the oven. No regrets!

Now we all know what chocolate and peanut butter is heaven on earth…duh! Hands down my favorite! But why stop at peanut butter? I swear, every time I go to the store or explore a bloggers’ recipe, there is another type of ‘butter’ popping up. While I think peanut butter will always be my favorite, I’m starting to use almond butter, cashew butter and sun butter more and more! All of these are such a blessing and a curse – the more nut/seed butters, the better! For this recipe, I stuck with peanut butter (obviously) and almond butter. I love the subtle nuttiness that almond butter brings to the brownies. It’s not overpowering but still makes its presence known when you take a bite.

So zucchini…not unheard of in brownies but not always expected either. Don’t tell your kiddos and they’ll never know! Since these don’t have any eggs or dairy in them (yes, they’re completely vegan), the zucchini allows the batter to stay fluffy and moist while it’s baking. Shredded zucchini is the perfect way to hide an extra serving of veggies into something that’s not so healthy. Every little bit counts, right? At least, that’s what I’m telling myself. I’m always sneaking them into breads, muffins, breakfast cookies and so much more during the summer months. I’ve even started to see some people (like the dessert goddess herself, Rachel Mansfield) put them into her smoothies. Haven’t tried that yet but you best believe it’s on my to-do list.

Let’s talk chocolate for a hot second because what’s a brownie without a little cocoa love! The first time I tried this recipe, I used dark cocoa powder. Everyone knows the antioxidants from the dark stuff are great for you but sometimes, you need to go light to get it juusssttt right. And that’s exactly what I did. I didn’t want an overly rich or sweet brownie so Nestle Toll House Cocoa was where it’s at. Long story short, the 2nd time around with this recipe and swapping out the cocoa, it tastes 10 times better! So much better that I ate almost half the pan in a day. Not an accident either. But again, it had zucchini in it so it’s pretty much a vegetable. At least, that’s my story and I’m sticking to it. I know I’m not the only one out there…

Anyways, these Zucchini Nut Butter Brownies came out as a perfect dessert. The right amount of sweetness, thick and cakey, and just plain YUM! Depending on your preference, use either an 8×8 pan or 8×13 pan. For a thinker, more cake like consistency, go with the 8×8 pan. For a thinner, crisper brownie, opt for the 9×13. Baker’s choice!

Enough talking about them, it’s your turn to make these delicious Zucchini Nut Butter Brownies! Hope you love them

Zucchini Nut Butter Brownies

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Ingredients

• 1/2 cup unsweetened applesauce
• 1/2 cup sugar
• 1/3 cup coconut oil, melted
• 1 cup flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/3 cup almond milk
• 1/2 tsp vanilla
• 1/2 cup shredded zucchini
• 3 tbsp cocoa powder
• 3-4 tbsp of your favorite nut butters (I used 2 tbsp peanut butter and 2 tbsp almond butter for this one)

Instructions

1. Preheat oven to 350 degrees.
2. Take the shredded zucchini and press the extra water out. Set aside.
3. In a bowl, mix the sugar and applesauce together. Once mixed, stir in the melted coconut oil and vanilla.
4. To the wet ingredients, add in the flour, baking powder, baking soda cocoa powder. Once that's combined, slowly add in the almond milk until the batter in smooth.
5. Once everything is combined, add in the shredded zucchini and mix well.
6. Pour the brownie batter into an 8x8 plan lined with parchment paper.
7. Drizzle 3-4 tablespoons of the nut butters over top and swirl with a knife.
8. Bake at 350 degree for 30-35 minutes (depending on your oven) until a toothpick comes out clean.
9. Enjoy!

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Your Turn

What’s your favorite type of chocolate?

Do you have sneaky ways to hide veggies in desserts?

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