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


  • 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


  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
  • teamwag
  • recipes
  • 20 days of zucchini
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