Remember that quick bread recipe for all your overgrown zucchini that is too huge to be cooked anymore? This is another recipe perfect for that. In case you have zucchinis being dropped off on your porch, mid-November. You know.
Idk, maybe you could sub in carrots or cucumbers or something. Potatoes? You jist try making some potato brownies. Just googled it. You can do it. Kind of like these mashed potato cinnamon rolls, which were fab.
This recipe is also one that falls under the category of baked goods termed “healthy but not unpalatable.” I mean, I won’t be making these every time I’m craving a real brownie, but honestly, they were pretty fudgy, especially topped with frosting from a can. #noapologies. Plus, they stayed good in the fridge for a long time. I preferred them chilled, actually.
Also, just admitting that the addition of the crushed pretzels was weird and messed with the bake time on these. I think they were more absorbent than the oat flour Ambitious Kitchen used. I had pretzels in the cupboard, the bag that sits for months after you use half a bag for raspberry pretzel salad, because let’s be honest, pretzels are mostly boring.
Filing that away under “Woops, said that out loud.” Like I should have filed this.
Indulge yaself, bro,
Zucchini Peanut Butter Pretzel Brownies
Adapted from Ambitious Kitchen
1/2 cup all natural peanut butter
1/4 cup honey
1/2 cup unsweetened applesauce
1 teaspoon vanilla
1/2 cup unsweetened cocoa powder
3/4 cup finely ground pretzels (I used a food processor)
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups shredded zucchini
1/2 can store-bought frosting
Preheat oven to 350 degrees F. Line an 8 x 8 baking pan with parchment. Spray the parchment with nonstick cooking spray.
Place pretzels in blender or food processor and process until finely ground, a few minutes.
In a large bowl, mix the peanut butter, applesauce, honey and vanilla until smooth. Add in the zucchini, cocoa powder, ground pretzels, baking soda, and salt; mix until well combined. Pour batter into prepared baking pan and smooth out as well as possible. Bake for 25-30 minutes or until tooth pick inserted into middle comes out almost clean.
Remove from the pan, and cool the brownies completely on a wire rack, then top with frosting. For best results, chill in the fridge prior to slicing with a sharp knife.