Zucchini Brownies

There’s a big brownie debate, at least in our house.

Guey? Cakey? Moist?

How chocolatey is enough?

What about sweetness?

Does it need flour? 

Where is that zucchini in here? 

The best way to experience this recipe is to make it, and eat it. Preferably with some hot coffee or tea.

With someone you love. Or with yourself.


I made 3 different batches to make sure the recipe works using just ONE zucchini!

This one:

Zucchini Brownies

Recipe Adapted from Hummusapien

Gluten, Dairy, Sugar free


  • ¾ cup unsalted natural peanut butter 
  • ½ cup honey 
  • 1 cup shredded zucchini (don’t squeeze out water)
  • ¼ cup cacao powder
  • 1 egg
  • ¾ tsp baking soda
  • ¼ cup chocolate chips, plus more for sprinkling
  • splash vanilla extract
  • pinch of salt 


  • Preheat oven at 350F
  • In a mixing bowl, combine all ingredients and mix well.
  • Transfer batter to an 8×8 baking pan
  • Bake for 25-30 minutes.
  • Let cool completely before slicing into pieces 
  • Amazing with hot tea or coffee

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