Zucchini Blondies
Easy
Difficulty
0h 0m
Total Time
7
Ingredients
9
Steps
Calories
41
Fat
1g
Carbs
5g
Protein
3g
Serves
16
Ingredients
- 50g All Purpose Flour
- 100g PB2
- 120g Finely Grated Zucchini
- Sweetener to taste (Pure Via)
- 1tsp Vanilla extract
- 1 tsp Baking Soda
- 1/2 tsp Salt
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
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