Ingredients:

  • 1.5 cups (130g) Rolled oats
  • 1 cup (120g) Finely shredded zucchini, squeezed dry
  • 0.5 cup (125g) Creamy peanut butter
  • 0.33 cup (110g) Honey
  • 1 tsp (5ml) Pure vanilla extract
  • 0.5 cup (45g) Unsweetened cacao powder
  • 0.5 tsp (3g) Baking soda
  • 0.25 tsp (1.5g) Sea salt
  • 0.5 cup (90g) Dark chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch pan with parchment paper, leaving an overhang for easy removal.
  2. Place the rolled oats into a blender or food processor. Pulse until they reach a fine, sand-like consistency.
  3. Grate the zucchini using the fine side of the grater. Place the shreds in a clean kitchen towel and gently squeeze out excess water until the zucchini is damp but not dripping.
  4. In a large bowl, cream together the nut butter, honey, and vanilla extract until the mixture is smooth and glossy.
  5. Stir in the shredded zucchini until evenly distributed.
  6. Sift in the ground oats, cacao powder, baking soda, and sea salt. Fold the mixture with a spatula until no dry streaks remain.
  7. Fold in the dark chocolate chips.
  8. Spread the batter into the prepared pan and bake for 30 minutes.
  9. Allow brownies to cool in the pan for 30 minutes before slicing.