Daily food & travel inspiration in your inbox

Coming right up

Made with raw cacao, dark chocolate and swirls of natural peanut butter, you'd never guess it's packed full of zucchini.

Zucchini Brownies with PB Swirls

serving time12


  • 1 zucchini

  • 3/4 cup natural peanut butter

  • 1/4 cup raw cacao

  • 2 Neat Eggs (2 tablespoons Neat Egg powder + 5 tablespoons water)

  • 1/3 cup honey (or sweetener of choice)

  • 3/4 teaspoon baking soda

  • 1/4 cup shredded coconut

  • 1/8 teaspoon vanilla extract

  • 2/3 cup vegan dark chocolate chips

  • Toppings:

  • 1/4 cup peanut butter

  • 1/4 cup vegan dark chocolate chips

  • 3 tablespoons crushed peanuts


  1. Preheat oven to 350 degrees.

  2. Cut off one end of the zucchini. Using the very fine side of a cheese grater, grate zucchini to make 1 cup of zucchini with a paste-like consistency. Place in a mixing bowl along with peanut butter, cacao, Neat Eggs, honey, baking soda, coconut and vanilla. Mix well, then fold in chocolate chips. Transfer to an 8x8 nonstick baking pan and spread evenly.

  3. Add dollops of peanut butter on top of batter, then run a butter knife through to make a marble effect. Top with the chocolate chips and crushed peanuts.

  4. Bake 30 minutes. Let cool for at least 15 minutes before serving.

Zucchini Brownies with PB Swirls




Daily food & travel inspiration in your inbox

Coming right up

Daily food & travel inspiration in your inbox

Coming right up


- Hi y'all, my name's Michel. Today I'm gonna show you how to make peanut butter chocolate brownies that are not only gluten-free, but they're almost as healthy as a salad 'cause there's a hidden vegetable somewhere in there. Let's do it. The first step to these zucchini brownies is the zucchini, obviously. So you could take a cheese grater, a microplane, pick the side that'll make the smallest little pieces, 'cause we don't want this to be too detectable, and we're gonna need a cup. So a cup should be about two zucchinis. And just go to town. Alright, that oughta do it. So, we got our zucchini. Don't wring it out, very important, we need all that liquid. And basically we just dump everything in a bowl and mix it together. Super easy. This is one of my favorite egg substitutes. It's called The Neat Egg. And it's just the powder, you add water. So this is equivalent to two eggs essentially. Gonna give that a mix. The Neat Egg is made from garbanzo bean as one of the main ingredients, along with chia seeds that are ground up. They create a gel that is very similar to the texture of an egg. So after that is nice and mixed, just go ahead and plop that in. I have honey, or sweetener of choice. Some ground coconut. Some raw cacao, you could do cocoa too. Baking soda. Vanilla extract. And then peanut butter. It's good if you get the peanut butter that is extra drippy, the natural peanut butter. You don't need any peanut butter with sugar or added things like that. The drippiness is important to get that consistency we need. Grab a spoon and give this all a good mix. So this is all mixed to one consistency. I have dark chocolate dairy-free chocolate chips. You can use real chocolate chips if you don't care about dairy, but this is vegan. So those go right in, but wait, there's more. Oh, there's a lot more. No such thing as too much chocolate. So I'm gonna fold in these. Make sure they're all evenly dispersed. Beaut-a-mess, alright! I have a baking sheet lined with parchment paper and I'm going to take a spatula and just spoon it in there. All the chocolate chips. Every last one of 'em. And just spread this around. Make sure you get to all the corners, 'cause some people are corner people. Those people are ridiculous. The middle's where it's at, but, let's give them corners to eat. It's fine, we like them because they leave the middles for us. So after this is all spread and pretty and neat, you can even give it a little tap to really spread it out there. We have toppings. More of that same peanut butter we used earlier, more of those same chocolate chips, and some crushed up peanuts. The drippier the better for the peanut butter up here as well. You're gonna take is and drop a few spoonfuls here, there, everywhere. And then take a little knife and swirl that around to the best of your ability. Giving it that marbled look. Cool! I am addicted to chocolate, if you can't tell, so I'm gonna put more on top. Just sprinkle some on top. This is actually a great challenge. If you serve these to picky eaters that don't eat vegetables, I bet you they won't even notice that there is a vegetable in here, much less primarily a vegetable. Which it is. Which is cool. All that's left is some peanuts, for a nice little crunch on top. So this is looking beautiful. I'm happy with it. And now all we have to do is pop it in the oven. They're done! They're looking great. I'm gonna just go ahead and pull these out. There we go. You can smell the chocolate and the peanut butter. I'm gonna cut a couple off for us. Look at how cute they are. Just gonna pop 'em on a plate. Oh I am really excited to eat one of these. I love chocolate. Mm! These are so good. The little peanuts on top is a nice little crispy element that just gives it an extra layer. So if you're lookin' to try to make something sweet and a little bit healthy with some hidden vegetables, give these a try.

Tastemade App

Get The Tastemade App!

Watch new episodes and full seasons of the best shows, recipes, and classes on all your devices.