Chocolate Chip-Peanut Butter Blondie (S)

Summer abounds with zucchini, but it's fairly easy to find all year around.  Trim Healthy Mamas know how awesome it is to sneak veggies into our goodies at home.  The family barely notices that we are adding nutrition to their treats and it adds an amazing moisture that makes the recipe divine!  Most of you know if you've been around my blog at all, that I love Peanut Butter and Peanut Flour.  This blondie/cake or whatever you'd like to call it is a new favorite of mine.  It was so moist and yummy!  My husband gave it two thumbs up as well. It is grain and gluten free and if you leave out the chocolate chips it would be dairy free as well.  It's good without them, but I'm a chocolate chip lover. Chocolate Chip-Peanut Butter Blondie (S) Ingredients:
  • 1/2 cup almond flour
  • 1 cup sugar free, all natural peanut butter
  • 2 cups grated zucchini
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1/2 cup Lily's chocolate chips
  • 1/4 cup Truvia or 1/8 cup THM Super Sweet
Directions: Preheat the oven to 350.  I lightly sprayed a 9 by 9 pan with cooking spray. Mix all the ingredients in a bowl,  minus the chocolate chips.  After you get the ingredients well incorporated, then add the chips and stir well.  You can add more if you want, but I use my Lily's sparingly. Pour it into the pan and bake for about 25-30 minutes.  Oven times vary. I cut my blondie into 9 servings. I keep these in the refrigerator after they cool. *Note- If you are not grain free, you could use THM Baking Blend in the recipe if you don't have almond flour on hand.  If you want to use Gentle Sweet or stevia, please just use THM's Conversion Chart to figure out the exchange. I enjoyed my blondie without any frosting.  I thought it was delightful!  If you MUST have frosting, you can't go wrong with my go to Peanut Butter Fudge as frosting.  It's amazing! I'm sure you can find some other wonderful frosting recipes in your Trim Healthy Mama Cookbook or I know Briana has a few.  Either way, it is a lovely addition to my Trim Healthy Kitchen!
Chocolate Chip-Peanut Butter Blondie (S)
Author: Jennifer Griffin
Prep time:
Cook time:
Total time:
Serves: 9
Easy dessert with all easy to find ingredients!
Ingredients
  • 1/2 cup almond flour
  • 1 cup sugar free, all natural peanut butter
  • 2 cups grated zucchini
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1/2 cup Lily's chocolate chips
  • 1/4 cup Truvia or 1/8 cup THM Super Sweet
Instructions
  1. Preheat the oven to 350. I lightly sprayed a 9 by 9 pan with cooking spray.
  2. Mix all the ingredients in a bowl, minus the chocolate chips. After you get the ingredients well incorporated, then add the chips and stir well. You can add more if you want, but I use my Lily's sparingly.
  3. Pour it into the pan and bake for about 25-30 minutes. Oven times vary.
  4. I cut my blondie into 9 servings.
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About Jennifer

Hello there! I’m Jennifer and Welcome to my website – A Home with Purpose. My passion is sharing Christ’s Love and recipes with my Trim Healthy Mama friends. Learn more about me here...

9 Responses to “Chocolate Chip-Peanut Butter Blondie (S)”

  1. Sherri

    Hi, Jen. I’m looking forward to trying this recipe. Thanks for sharing. I think at some point I will try making it, omitting the choc chips and adding a choc frosting or drizzle.

    Question, do you think using some peanut flour to replace some of the peanut butter could work?

    • godzgaljen@gmail.com

      I did have a friend who did this. I’ll see what her measurements were.

  2. Christina

    Sounds awesome! Btw, you can use a GFCF chocolate chip, such as Enjoy Life, so you still get the chocolate with the peanut butter. (Two of my basic food groups, after all, are chocolate and peanut butter!) Another option I have not tried is cacao chips.

    • godzgaljen@gmail.com

      I need to edit my post because I found out the Lily’s are also dairy free! Oops!

    • godzgaljen@gmail.com

      I didn’t have to with mine this time. Before I’ve put them in a strainer and just pressed it out.

  4. Sue

    I’d like to know if the peanut flour works as well. Because I have that but don’t have any no sugar pb. This looks great!

  5. Stacia Talkington

    Hi Jen! What is the conversion for almond flour verses baking blend? Love your recipes and post. I am looking forward to trying this tomorrow. I love that you only use 1/2 cup of Lilly’s. I bought my first bag and won’t to use sparingly too 😊
    Loved your stereotype post. My best friend is a 00 but I am so much healthier than her. I don’t want to be a 00 but sometime it’s frustrating when you know you eat good and exercise. She had to be monitored as prediabetic and is a very picky eater. Thanks for shedding light on how hurtful “we” can be to out sister’s in Christ

    • godzgaljen@gmail.com

      Stacia, I’m not positive on the conversion, but I’d try equal amounts. 🙂 I guess if you do a bit less you can see how the consistency is. If it’s too runny, add a bit more! Thank you! <3

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