These brownies are originally from fastpaleo.com, shared by a user named michelerock. Thanks, Michele! I simplified the recipe for my “kitchen cruiser” (I often “cruise” like a baby using the furniture when I’m in the kitchen) convenience, and made them vegan for kicks. Except for the chocolate chips – I don’t know what’s in mine. If you’re a real vegan you probably already know what kind of chocolate chips to use. It’s time to break ’em out – this recipe is a winner.
VINDICATION. It happened yesterday at around 7pm. Someone Googled “Kate & Leopold, JJ offers Kate bean.” I love the fact that the search did not concern the film’s cultural commentary subtext but focused on the “Edamame?” incident that completely grossed me out. In case you missed reading this post, it’s worth it for the edamame reference, but even if you have no recollection of a movie called Kate & Leopold
I like this post because the obscure pop culture reference morphs into some devotional thoughts on being out of options. Ever been there? Between a rock and a hard place?
Okay, enough gloating over my search engine referrals. On to today’s offering – grain free peanut butter zucchini brownies! I made them vegan by making flax eggs. Do you know how to make a flax egg? Here’s a helpful tutorial: How to make a flax egg (the RIGHT way). I confess I do not grind my own flax seeds so I’m already throwing caution to the wind and doing it the WRONG way. But I’m trying to use up some ground flax seed in my fridge and figured this was a good way to do it, plus I’m trying to experiment with flax eggs for the (semi) vegans in my life, and the best part is that when you bake vegan style you can taste the batter with reckless abandon having bypassed the raw egg dilemma. Win-win, really.
The only other changes I made included replacing the 1/3 cup of raw honey with a squirt of agave. (I don’t think strict vegans eat honey, anyway.) I only used a dash of cinnamon in place of the spices, and perhaps most significantly, I did not grate my zucchinis – I just chunked 2 8-9 inch zucchinis and threw everything into my trusty Vitamix. There was some concern that my method would be too watery and wouldn’t bake well, but grating things scared me in my old life, too, so I figured I’d take my chances. Some reviewers said they had to bake their brownies for an hour, but mine were done in 25 minutes. They were moist and fudgy, and since I love peanut butter, I was thrilled with the flavor. I couldn’t tell there was any zucchini in there, and the lack of flour of any kind was a bonus.
So these were super easy for me – since I just pulverized everything in my blender. I highly recommend that you go make them now: Zucchini Brownies from FastPaleo.com
…okay, I think I changed the recipe enough to show the recipe here.
Peanut Butter Zucchini Brownies [Grain Free and Vegan]
Based on fastpaleo’s recipe by michelerock
Preheat oven to 350, grease a 9×9 or similar sized pan
- 1 cup peanut butter
- 2 8-9 inch zucchini, cut into chunks
- squirt of agave (or a spoonful, depending on the container)
- 1 flax egg
- splash of vanilla
- 1 tsp baking soda
- dash of cinnamon
- 1 cup vegan-friendly chocolate chips
Blend everything in your blender, except the chocolate chips – fold these in at the end. Pour into your greased baking dish and bake for 25-30 minutes at 350.
Fun fact: If you’re British you might prefer the term “courgette” to “zucchini”