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
Recipe by Gluten Free Jess at https://glutenfreejess.com/2015/08/26/flourless-peanut-butter-chocolate-chip-zucchini-blondies-gluten-free-vegan-option/