Chocolate and peanut butter. Do I have your attention yet? I am probably a bit biased…but these are SO amazingly good! These blondies are made from zucchini, garbanzo beans, oats, and PB2 Powdered Peanut Butter so they are relatively healthy and packed with protein. If you use dairy free chips such as Enjoy Life brand these blondies are vegan too!
I am going to call these blondies healthy-ish. Using PB2 helps keeps the fat content low. They are loaded with protein and healthy ingredients. There is some sugar from pure maple syrup and the chocolate. You can change up what type of chocolate chips you use to regulate the sugar and dairy.
I have a bit of a sweet tooth from time to time and these are the perfect treat. They are sweet, fudgy, and taste rich like a blondie or brownie but aren’t overly indulgent. Again…the peanut butter and chocolate combo…so hard to beat.
One of the best things about these blondies is how easy they are to make. You just dump everything (besides the chocolate chips) into the food processor, process until it is smooth, then add in the chocolate and bake!
You can enjoy yummy and relatively healthy dessert in no time!
- 1 can garbanzo beans, drained and rinsed
- 1 cup shredded zucchini, excess moisture squeezed out
- ½ tsp baking soda
- ½ tsp cinnamon
- ⅛ tsp salt
- 1 tsp vanilla extract
- ¼ cup pure maple syrup
- ½ cup gluten free rolled oats
- ½ cup PB2 powdered peanut butter
- ½ cup + 2 tbsp mini semi-sweet chocolate chips
- Preheat the oven to 350 degrees.
- Drain and rinse the can of garbanzo beans and add the the bowl of the food processor.
- Grate zucchini, squeeze out excess moisture and add the the food processor.
- Add the baking soda, cinnamon, salt, vanilla, maple syrup, oats, and peanut butter powder to the food processor.
- Process the mixture for about 2 minutes until it is smooth.
- Pulse in ¼ cup of chocolate chips.
- Line an 8x8 square baking dish with parchment and spray with cooking spray.
- Spread the batter into the pan and sprinkle on the remaining chocolate chips.
- Bake for 20 minutes.
- Let cool and then use the parchment paper to carefully remove the blondies from the pan.