Um yeah….. you heard me right. These brownies are grain-free, vegan, keto, packed with protein, fiber and vitamins. They are so rich and decadent, and chocolatey and delicious. A perfect treat for breakfast, dessert or a mid-day snack. Unlike traditional brownies, these will fill you up and keep you satisfied for hours.

Ingredients

• 1 medium zucchini

• ¾ cup peanut butter (2 tbsp reserved for topping)

• 1/3 cup maple syrup

• 2 tbsp flax meal

• 4 tbsp water

• 1 tsp vanilla

• 2 tbsp almond flour (or protein powder if you prefer)

• 2 tbsp raw cacao powder (or cocoa powder)

• ¾ cup chopped dark chocolate (¼ cup reserved for topping)

Instructions

1. First, make the flax egg by combining the flax meal and the water and allowing it to sit in the refrigerator for 10-15 minutes.

2. Preheat the oven to 350F. Grease a parchment lined baking dish. I used a bread pan because the batter does not fill a large brownie pan. 

3. Next, shred the zucchini by grating it or using the finest setting on your zoodler. Place in a paper towel and squeeze out all the excess water. 

4. In a large bowl, combine the zucchini, peanut butter, maple syrup, flax eggs, and vanilla and stir until combined. 

5. Add in the almond flour, cacao powder, and dark chocolate. Fold together until combined. 

6. Pour into the baking dish, top with extra peanut butter and chocolate chunks and bake for 25-30 minutes.