this is a page for

Daily Archives: November 14, 2014

Peanut Butter Zucchini Bars


Peanut Butter Zucchini Bars
¬†These Peanut Butter Zucchini Bars are light, moist, a little gooey and protein packed! They are made with chickpeas and include lighter version of peanut butter, PB2. PB2 is just a powder formed a peanut butter with less calories. You can make these as plain or as fancy as you want. These bars contain no flour, so they are gluten free! Enjoy as a quick snack, breakfast, or even dessert! If you don’t have zucchini try substituting shredded apple or another vegetable in these fabulous Peanut Butter Zucchini Bars.
Peanut Butter Zucchini Bars
Peanut Butter Zucchini Bars

Peanut Butter Zucchini Bars


Peanut Butter Zucchini Bars

Servings 9 servings


  • 1 c . chickpeas *See NOTE cooked or drained and rinsed
  • 1/4 c . PB2 Powder *See NOTE
  • 1 tsp ground cinnamon
  • 1 tsp vanilla
  • 1/2 tsp baking powder
  • dash of finely ground sea salt
  • 1/4 and 1/8 c. powdered stevia sweetener
  • 1-2 Tbs ground flax seed optional
  • 2/3 c . shredded zucchini
  • 1/2 c . applesauce
  • Caramel bits and chocolate chips optional
  • 1/8-1/4 c . Peanut butter or other nut butter optional


  1. Preheat oven to 350 F.
  2. Place chickpeas in food processor and process until finely ground. Should have a drier coarse texture almost like a wetter flour and be able to stick together when squished between the fingers. To get this texture you can try to dry chickpeas either with a paper towel or with heat in a sauce pan, but the extra liquid if present shouldn't affect the recipe that much.
  3. Mix all dry ingredients together with the ground up chickpeas.
  4. Stir in zucchini and apple sauce.
  5. Spray either a bread loaf pan (one that isn't narrow) or a 8 inch square baking dish with cooking spray. You can also line the bottom if you want with parchment paper, but it isn't necessary. If
  6. Transfer batter to prepared pan and sprinkle caramel bits and/or chocolate chips on top if desired.
  7. Bake for 30 min or until golden brown on top.
  8. When you take them out of the oven the top may look dry and the bars may look underdone. This is OK! The bars will set up as they cool.
  9. May want to let set up further in fridge.
  10. Optional: after the bars have cooled and set up, melt the peanut butter or nut butter in a microwave safe container and drizzle over the top of the bars.
  11. When cutting and pulling apart the bars the zucchini may be a little stringy depending upon how you shredded it. Just ignore the zucchini and enjoy these delicious bars which can get a little messy too!

Recipe Notes

If using dried chickpeas, make sure to measure after cooking. To prepare the chickpeas soak them for at least 8 hours. Place them in a saucepan with water and bring boil. Cook until tender. Instead of PB2 powder try using regular flour or even peanut butter flavored protein powder, but I cannot vouch for the results. If you substituent only flour the bars will not taste like peanut butter. You may ay also just want to try straight up peanut or other nut butter, if using this option try using 2-3 Tbs. nut butter and 1/4 c. flour (any). Keep in mind I have not tried these suggestions, but am going off of my own knowledge of trial and error. For a more intense peanut butter flavor add in more PB2 powder, probably about another 1/8-1/4 c. The bars may turn out more dense. Instead of sprinkling the chocolate and caramel on top,mix it into the batter.


Peanut Butter Zucchini Bars