Zucchini Blondies

The zucchini added to these blondies make them so moist, removing the need to butters and oils. With a soft and gooey texture and super affordable macros, these squares will make you wish you’d doubled the recipe. Makes 16 squares. 1 Fiber Notes Add chocolate chips or other toppings to fit your macros 230g of regular peanut butter can be used for a higher fat content 120g of regular sugar can be used for higher carb content

Instructions

1. Preheat oven to 350F
2. Prepare an 8-inch square pan with cooking spray
3. Mix the PB2 with water to the same consistency of normal peanut butter – not too watery and not too stiff
4. In a medium bowl, mix PB2 mixture with zucchini and vanilla and set aside
5. In a separate bowl, stir together the flour, salt, baking soda and no calorie sweetener
6. Pour dry ingredients into wet ingredients and stir until you reach a cookie dough-like batter
7. Pour batter into prepared pan and smooth out evenly
8. Bake for 10-12 minutes, until brown on top
9. Let sit in the pan to cool for at least 20 minutes before slicing