I have a bounty of a zucchini. Lots, lots and lots. It seems like we eat one, harvest two every day. I’ve been shredding and freezing some for winter, using them in smoothies, and sauteing them with onion and garlic as a side dish. Still there’s tons to use and I’m getting creative, creative as in Chickpea Zucchini Brownies creative. I know it sounds strange, but they’re yummy and grain-free. They’re also refined sugar-free and vegan. With all of that in mind they’d be good to serve to a multitude of guests with various diets and most importantly they’re super yummy and no one, not even the kids would know that these brownies are full of vegetables.
- 1 1/2 Cups Shredded Zucchini
- 1 Can of Chickpeas (15 oz), drained & rinsed
- 1/3 Cup Maple Syrup
- 1/4 Cup Peanut Butter
- 1/3 Cup Cocoa Powder
- 1 teaspoon Baking Powder
- 1 Cup Walnuts, Chopped
- Preheat oven to 350 degrees.
- Grease a 9" square cake pan.
- In a blender or food processor, combine the maple syrup, zucchini, peanut butter, and chickpeas. Puree until smooth. Stir in the cocoa powder, baking powder, and walnuts.
- Spread into the prepared pan and bake for 20 minutes. An inserted toothpick will come out clean. Allow to cool in the pan on a wire rack for 20 minutes until cutting.
- These are soft, somewhere between fudge and brownies but oh so good. You could add chocolate chips or bits of dried fruits instead of or in addition to the walnuts if you so desire.
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