CRUNCHY PEANUT BUTTER

CRUNCHY PEANUT BUTTER
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From the kitchen of Nicki Schroeder Recipes For a Joy-Filled Life
  • CourseDessert
CRUNCHY PEANUT BUTTER
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
From the kitchen of Nicki Schroeder Recipes For a Joy-Filled Life
  • CourseDessert
Ingredients
  • 1 cup organic peanut butter (No sugar added just pure peanut butter. Don’t use creamy, it will make them runny.)
  • 1.5 cups zucchini. Which equals one small zucchini thinly sliced and diced. Use a potato peeler to take off the skin then set your mandolin slicer at its thinnest setting. Once shredded, dice the zucchini “pillow” pile into tiny pieces.
  • 1/3 cup honey
  • 1 egg
  • 1 tsp. of vanilla
  • 1 tsp. of baking soda
  • 1 tsp. of cinnamon
  • 1 tsp. of nutmeg
  • 1.5 cups chocolate chips
Instructions
  1. • Preheat oven to 350 degrees
  2. • Combine all ingredients and mix together with beaters
  3. • Pour into 8x8 baking pan (greased)
  4. • Bake for about 45 minutes
Terri's Notes

The brownies are a bit squishy when they first come out of the oven, so let them sit overnight to “cool” and dry out a bit before you eat them. They are amazing brownies; you can’t even tell they have zucchini in them! Plus, they're gluten free, which is perfect for our family! Makes an 8x8 pan of chocolate peanut butter goodness.

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