So easy, so yummy…dare I say healthy(ish)?! I used all organic ingredients, so I can feel even less guilty about letting my toddler indulge.
The recipe is gluten-free and soy-free. Below are egg-free and dairy-free options.
Bye-bye eggs: Mix 1 teaspoon of chia seeds with 3 teaspoons of water, let it sit for 15 minutes before adding it to the blender.
Bye-bye dairy: Use dairy-free chocolate chips, or skip them altogether. (Then it would be a nut-butter brownie, still delicious!)
If you’re not a huge fan of bananas, no worries, the taste is very subtle. This brownie is super moist and absolutely yummy — good luck not eating the whole plate!
Prepare to have your mind and taste-buds blown!
What you need:
1 cup of nut butter. (I used a combo of pecan butter, chocolate hazelnut spread, peanut butter, and white chocolate spread because I didn’t want an overwhelming nutty flavor.)
1 1/2 cup of grated or chopped zucchini. (I used yellow squash and zucchini, finely grated.)
1 cup steel-cut oats (Granola blends would probably be good, too!)
1 egg (I can’t eat eggs, so I substituted chia seeds — 1 tbsp chia seeds & 3 tbsps water.)
1 tsp of vanilla
1 tsp of baking soda
1 tsp of cinnamon
1 cup of dark chocolate chips.
*optional ingredient = 1/4 cup of raw honey if your nut butter isn’t very sweet. I did NOT use honey in mine & they’re perfect.
What you do:
Preheat oven to 350 degrees.
Combine all the ingredients into a large bowl and mix everything together.
Pour into a greased 9×9 baking pan.
Bake for 35-45 minutes, or until a toothpick comes out clean.