This Zucchini Brownies w/Peanut Butter Chocolate recipe is proof that there are a billion ways to make brownies. There is a brownie recipe for every taste and pleasure and I want to try them all.
The same is true for vegan brownies. I have become a person that goes looking for unique and delicious vegan brownie recipes so I can try them all. I don’t eat large amounts of vegan dessert, but I do try a lot of them. I like to nibble!
There are low fat healthy vegan foods and then there are sinfully decadent vegan treats! This would be the latter. You wouldn’t want to eat these every day. While they are Vegan and nutritious they do have a high fat content.
For an occasional treat they are super yummy, completely Vegan and you can be eating them in less than one hour.I really like everything about this brownies recipe but it’s the peanut butter that really sets it off.
How in the world do you make amazing brownies out of zucchini? As my dad used to say all the time when he was being funny, “very carefully.” I miss my dad sometimes when I think of his sayings. Isn’t funny how food can bring back memories like that?
Zucchini Brownies w/Peanut Butter Chocolate
Vegan Brownie Ingredients
- 1/2 cup medjool dates, pitted and chopped
- 3/4 cup hot water
- 1/3 cup applesauce
- 1 tsp vanilla extract
- 1 cup whole wheat pastry flour
- 1/3 cup cocoa powder
- 1/4 cup oraganic sugar
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 cup zucchini finely chopped in a food processor (about 1/2 zucchini)
- 1/4 cup walnut halves
- 1/2 cup vegan chocolate chips
- 3 tablespoons soy milk
- 1 tbsp organic peanut butter
Pour into baking dish.
Bake for 20 to 25 minutes until toothpick comes out dry.
To make the frosting, mix the chocolate, milk, and peanut butter together and microwave in 30 second burst, stirring in between.
This recipe was adapted from a recipe at Fat Free Vegan.