Vegetarian

Peanut Butter Zucchini Brownies is for Dessert.

Peanut Butter Zucchini Brownies takes several minutes to prepare.

Peanut Butter Zucchini Brownies takes several minutes to cook.

Peanut Butter Zucchini Brownies makes 24 servings.

The ingredients for Peanut Butter Zucchini Brownies are:

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

Here is how you make Peanut Butter Zucchini Brownies:

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: 24Recipe submitted by SparkPeople user FAELFE.

The nutritional information for Peanut Butter Zucchini Brownies is:

• 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