Flourless Peanut Butter Chocolate Chip Zucchini Blondies {Gluten Free + Vegan Option}

Flourless Peanut Butter Chocolate Chip Zucchini Blondies {Gluten Free + Vegan Option}

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!




Flourless Peanut Butter Chocolate Chip Zucchini Blondies {Gluten Free + Vegan Option}
Prep time
Cook time
Total time
Serves: 9 bars
  • 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
  1. Preheat the oven to 350 degrees.
  2. Drain and rinse the can of garbanzo beans and add the the bowl of the food processor.
  3. Grate zucchini, squeeze out excess moisture and add the the food processor.
  4. Add the baking soda, cinnamon, salt, vanilla, maple syrup, oats, and peanut butter powder to the food processor.
  5. Process the mixture for about 2 minutes until it is smooth.
  6. Pulse in ¼ cup of chocolate chips.
  7. Line an 8x8 square baking dish with parchment and spray with cooking spray.
  8. Spread the batter into the pan and sprinkle on the remaining chocolate chips.
  9. Bake for 20 minutes.
  10. Let cool and then use the parchment paper to carefully remove the blondies from the pan.
This recipe can be made vegan by using dairy free chocolate chips.
Nutrition Information
Serving size: 1 bar (1/9) Calories: 161 Fat: 4.9 Saturated fat: 1.7 Carbohydrates: 26.6 Sugar: 13.3 Fiber: 4.6 Protein: 6.2


22 thoughts on “Flourless Peanut Butter Chocolate Chip Zucchini Blondies {Gluten Free + Vegan Option}”

    • I am not for sure on this because I haven’t tried it. I think it would work but the batter might not hold up as well due to it being a creamy ingredient rather than the powder. If you try it, please let me know how it turns out!! You can message me back on here or tag me on IG @glutenfreejessblog

      • I made it tonight using smooth peanut butter, it turned out well. Mine ended up looking a little darker than the ones in the photos. I also found them to break apart a bit easier probably as you stated from the peanut butter being creamy versus the powder. I also did not have pure maple syrup on hand so I substituted it with Agave syrup. Will try making them again with the proper ingredients!

  • My calorie count comes out closer to 200 for 1/9..so 360 calories are missing somewhere. One can of beans is 360 – is it possible you didnt add that in to the calorie count?

    • Hello- My calculations are an estimate as they are based on the specific brands and ingredients that I used. I did include garbanzo beans and the can I used is actually 420 calories. Are you using regular peanut butter instead of powdered? Or maybe a different type of chocolate than I used?

  • I’m going to try this tonight…but what do you mean by shredded squash? I know it’s a dumb question but am I supposed to shred it raw?

    • Not a dumb question! Thanks for asking. Yes, grate a raw zucchini. I leave the skin on mine as well. Hope you enjoy these!

  • These look amazing!! Wondering what could substitute the garbanzo beans with? My daughter is ultra allergic.

    Thanks!! 🙂

  • How do you recommend storing these after they are baked? How long do they last? I have made them twice now. Both times they turned out delicious! However, the second batch lasted for 3 days before mold started to grow on them….

    • Katy- They never last long in my house so I have not experienced that. There is a lot of moisture in them so mu suggestion would be to try the fridge. However, with the zucchini in them I wouldn’t expect them to last much longer

Leave a Reply

Your email address will not be published.