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Coffee Flour Peanut Butter Zucchini Brownies - vegan, dairy free, low fodmap

Coffee Flour Peanut Butter Zucchini Brownies

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


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!


  • 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


  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


  • 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