Updated: May 26
Let me tell you, the first time I made this recipe I took a risk. I wanted to bake something for my friends that had a new baby, but I didn't have the ingredients for my Scrounge CCC's which is what I thought I would bake for them. It was time to Scrounge!
I was excited for the challenge, but also nervous making something that I had never made before for other people....risky.
I quickly flipped through some of my cookbooks to generate some ideas of what I could make based on what I had in my kitchen. I didn't have eggs which I know is a key ingredient in most baking recipes so I had to figure out what I could substitute for eggs. After some research the answer was Greek yogurt, I had that at home.
I ended up finding a recipe for almond butter zucchini blondies and substituted the egg for Greek yogurt and I didn't have enough almond butter so I did half almond butter and half peanut butter. They turned out so delicious! They are very moist and "ooey gooey" so I like to eat them with a fork but they have the perfect sweet and savory mix. I store mine in the fridge to let them settle even more and get a bit more solid.
T h e S c r o u n g e
If you don't have these exact ingredients, Scrounge with the things you have at home and you may end up creating something even better!
If you don't have Greek yogurt or can't eat dairy, use 1 egg, apple sauce, or dairy free Greek style yogurt.
If you don't have dark chocolate chips, use a chocolate bar with a grater or use semi sweet chocolate chips.
If you don't have vanilla extract, use almond extract.
If you don't have peanut butter or almond butter, use cashew butter.
I n g r e d i e n t s
1/2 cup almond butter
1/2 cup peanut butter
4 tbsp plain Greek yogurt
1/2 tsp pink Himalayan sea salt or regular sea salt
1/2 tsp baking soda
1/2 cup coconut sugar
1/2 tsp pure vanilla extract
1/2 cup dark chocolate chips - these are my favorite
1/2 -1 cup zucchini - the more zucchini the more moist they will be
D i r e c t i o n s
Preheat oven to 350˚F .
Line an 8x8 baking pan with parchment paper.
In a large bowl mix together, almond butter, peanut butter, Greek yogurt, salt, baking soda, coconut sugar and vanilla.
Fold in the chocolate chips and zucchini.
Pour into the prepared baking dish pressing down to spread evenly.
Bake for 25-30 minutes, or until golden brown and a toothpick comes out clean.
Let cool before serving. They will be very moist which is why I called them "ooey gooey blondies". That said, I prefer to let them cool in the refrigerator before serving because they get a little more solid.
Store in refrigerator.