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Thursday, July 28, 2016

Thursday Recipe - Flourless Peanut Butter Zucchini Brownies

Yeah, you read that right. Flourless peanut butter zucchini brownies. I have zucchini because I planted some and it grew. I'm still proud of my green thumb. I've been known as the zucchini killer for quite a few years now. Nice to know that a change of location also changed my black thumb green.

I was making zucchini brownies (and banana brownies with this recipe) because I had a pile of zucchini and a pile of overripe bananas. My youngest is allergic to wheat but she loves brownies and chocolate, too, so when I stumbled across this recipe, I knew I had to try it out. But since this is me cooking, I couldn't do it the way it was written. What I came up with is very tasty, not vegan, but wheat-free. This is my version.

Flourless Peanut Butter Zucchini Brownies

3/4 c. peanut butter (I used chunky)
1/4 c. honey
1/3 c. sugar (because I like it sweeter, you can leave it out if you want)
1 c. finely shredded zucchini (don't squeeze out the water! You need it)
1/4 c. cocoa
1 egg
3/4 t. baking soda
Chocolate chips (I used milk chocolate to help boost the sweetness)

Mix everything except chocolate chips in a bowl until well blended. Spread into a greased loaf pan (I used an 8 inch loaf pan). Sprinkle chocolate chips generously over the top. Bake at 350° for 30 minutes.

Let cool completely in the pan. Refrigerating overnight is best. Cut into bars and keep what you don't devour immediately in the refrigerator.