When my sweet tooth hits, brownies always provide me with satisfaction.  These Coffee Flour Peanut Butter Zucchini Brownies (what a mouth full!!) pair a classic combo, PB and chocolate, with some non-traditional brownie items, coffee flour and zucchini, that really make these sweet treats fantastic!

Happy Monday friends!

I’m feeling a tad bit sleepy after a fun and family-filled weekend in Michigan.

Friday morning, Brian and I drove up to Fort Wayne to caravan with my parents up to the Cadillac, MI area for our biennial family reunion.  The last time Brian and I were able to attend was four years ago right after our wedding, so it was great to get back into a family tradition that has been occurring every two years for my entire life!

This year was particularly special because my brother, sister and her boyfriend were able to attend which made this the first time all siblings and significant others were together with parents and grandparents.  It was seriously a blast!

We camped together, spent Saturday morning kayaking (Brian showed off his skills on the stand up paddle board) and just soaked up all of the family time.  Now, I can’t wait until our next get together 🙂

I hope your weekend was great too! Whether it’s a productive weekend at home, or jam-packed with events I find both types of weekends pretty satisfying.

Now, can I tell you about these Coffee Flour Peanut Butter Zucchini Brownies!?

These brownies came to mind when I saw a bag of Coffee Flour at Trader Joe’s a while back.  Impulsively, I put the bag into my cart…but I honestly didn’t even know what it was!

After a little research, I discovered that the process of harvesting coffee beans left tons of waste.  Typically, only the bean was used leaving the coffee fruit itself as excess that was being unused.

Coffee flour is a product made from the traditionally unused fruit.  By utilizing more of the plant, botanical waste is removed from soil and water sources and jobs are created in the coffee growing communities.

The only ingredient in the flour is the coffee fruit itself, making it a gluten free flour alternative (although it is not a direct 1:1 replacement and it has a slightly sweet and earthy flavor to it, making it a great pair with cocoa!)

For more information, I found a couple of sites:  CoffeeFlour and Trader Joe’s Coffee Flour

Questions you may be thinking:

• Does coffee flour taste like coffee – no, it has a subtly sweet flavor
• Does coffee flour provide any nutritional benefit – through my internet search, it appeared to be high in antioxidants and potassium
• Does coffee flour have caffeine – it may have around the same amount as a portion of dark chocolate

After reading about the coffee flour, I knew that chocolate peanut butter brownies would pair wonderfully with it!  I also had an abundance of zucchini (seriously, I can’t believe how much zucchini is coming from the garden!) and I love sneaking fruits and veggies into just about anything…and this recipe was born.

The first attempt of this recipe was not a winner.  I prefer subtly sweet when it comes to treats, but the initial recipe needed a touch more sweetener and a few other adjustments.

After making the second batch, Brian gave the brownies a test (best taste tester around!) and we knew we had a winner!

If you give this recipe a try, tag #trebleinthekitchen or @trebleinthekchn on instagram! I love seeing your creations.

Coffee Flour Peanut Butter Zucchini Brownies

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Tara | Treble in the Kitchen
• Total Time: 40 mins
• Yield: 16 brownies 1x

Print Recipe

Pin Recipe

Description

When my sweet tooth hits, brownies always provide me with satisfaction. These Coffee Flour Peanut Butter Zucchini Brownies (what a mouth full!!) pair a classic combo, PB and chocolate, with some non-traditional brownie items, coffee flour and zucchini, that really make these sweet treats fantastic!

---

Ingredients

Scale 1x2x3x

• 3/4 cup peanut butter (I prefer the natural kind with peanuts and salt as the only ingredients)
• 1/2 cup maple syrup
• 1 cup grated zucchini
• 1/4 cup unsweetened cocoa powder
• 1/4 cup coffee flour
• 2 Tbsp flax meal
• 1 tsp vanilla extract
• 3/4 tsp baking soda
• 1/4 cup chocolate chips (I use Enjoy Life)
• Optional Topping: 1 Tbsp peanut butter and 1 Tbsp chocolate chips

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Line an 8×8 pan with parchment paper or lightly grease.
2. Place the peanut butter, maple syrup, zucchini, cocoa powder, coffee flour, flax, vanilla, and baking soda (all ingredients minus the chocolate chips) in a large bowl. Stir until combined.
3. Gently fold in the chocolate chips.
4. Dump the brownie batter into the prepared baking pan and flatten the top with the back of a spatula.
5. Bake at 350 for 30 minutes.
6. Allow to cool completely.
7. Just before serving, add the optional topping by melting 1 Tbsp of peanut butter with 1 Tbsp of chocolate chips either in the microwave by 20 second intervals (stirring between each) or on the stove over medium heat stirring constantly.
8. Drizzle the topping over the brownies.

• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: dessert, gluten free, vegan, dairy free, brownies
• Cuisine: American

Nutrition

• Serving Size: 1 brownie
• Calories: 154
• Sugar: 10 g
• Sodium: 100 mg
• Fat: 8 g
• Carbohydrates: 15 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 0 mg

Question of the Day:

• What did you do this weekend for fun?