Healthy and Satisfying Zucchini Brownie Recipe

Healthy and Satisfying Zucchini Brownie Recipe

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Part 2.5:

Zucchini Protein Brownie

Apologies for the delay! This zucchini brownie recipe was inspired by a post I found on Pinterest for a simple, protein zucchini brownie yummy and healthy enough for breakfast. Bonus, it is vegan, free from added sugars and gluten! I was a little skeptical trying a zucchini brownie recipe, but it fulfilled every desire I had…

  • Crispy Outer Layer
  • Rich and Sweet
  • Soft and Creamy Inside
  • Cake Like Texture (versus a brownie texture)
  • Hearty and Filling

I served this zucchini brownie recipe to my family with success. They don’t eat too much plant based Vegan, Gluten-Free food. They knew what was inside and even that didn’t stop them from enjoying it like a regular sweet treat. They all agree it had more of a cake texture than a brownie.

This zucchini brownie recipe had about 67 grams in the whole thing. When cut into 9 pieces, each piece has 7.4 grams protein. For more protein, you could slice it into 6 for 11.2 grams protein.

I like to eat this zucchini brownie in the morning before a workout. It’s small but heavy in my stomach to keep me full and also has blended plant sugars for natural energy. It’s also great for a post workout bring-to-the-gym snack. I like to consume protein almost immediately when I’m done lifting before I take my 5-10 min ride home. So I always bring some snack like nuts, seeds and protein brownies to boost muscle growth and improve recovery time.

Okay, enough delay… here it is! You will need a food processor for this. I think this would be difficult on a regular high-speed blender unless it had a powerful motor like a Ninja.

Zucchini Protein Brownies

Yield: 1 batch of 6-9 zucchini brownies, in an 8×8 pan, depending on cut

  • 2 Cups Overripe Bananas, mashed (about 5-6 bananas)
  • 1 Cup Smooth Nut Butter (32 grams protein)*
  • 1 Cup Shredded Zucchini, moisture removed (about 1 large zucchini)
  • 1/4 cup- 1/2 cup Cocoa Powder**
  • 1/4 cup or 2-3 Scoops Vegan GF Protein Powder (32 grams protein)***
  • 1 teaspoon vanilla
  • 2 teaspoons chia seeds (3 grams protein, 2.5 grams omega 3)****
  1. Set oven to 350 Fahrenheit
  2. Peel and mash bananas in large bowl, I used a fork and it worked great
  3. Spiralize/shred zucchini with spiralizer or peeler, wrap shredded zucchini in paper towels to absorb extra moisture
  4. Add protein powder, vanilla and chia seeds
  5. Add cocoa powder slowly, see note below
  6. Add nut butter, see note below
  7. Press zucchini between paper towels to really get all extra moisture out then add to bowl
  8. Mix all ingredients then pour into a food processor and blend
  9. Coat bottom of an 8”x8” pan with a light layer of oil to prevent from sticking
  10. Pour in and even top layer
  11. Let bake for 25-30 mins, until top is kinda crispy and inside is clean when you use a toothpick to test
  12. Cool, cut and enjoy!

I stored these zucchini brownies wrapped on the counter for a few days, any more than that I would store these gems in fridge or freezer.

*If nut butter is very thick, melt on stove before use
**I like my brownies rich and dark so I use dark cocoa powder and use a little more than 1/4 cup if you like yours less dark and rich- use less cocoa powder!
***I am using a vanilla pea protein powder by 21 days
**** Chia seeds are not necessary but incredibly helpful for added nutrition like omega 3’s, fiber, carbs, and protein

I hope you make time to try this recipe if you do let me know how you like it in the comments below or tag me on IG @gratefulleats

Namaste, from my hungry heart to yours

Jessa

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