Black Bean Zucchini Brownie Bars | Easy Kid Snack
Soft, fudgy, chocolatey, and made with black beans, zucchini, and dates, these Black Bean Zucchini Brownie Bars are such a fun way to add a little extra protein, fiber, and veggies to snack time. Everything comes together right in the food processor, making these an easy make-ahead snack for kids and grown-ups!
If your little one is always asking for something chocolatey, you have to try these Black Bean Zucchini Brownie Bars!
They look and taste like a fun chocolate treat, but they’re made with black beans, zucchini, oats, dates, and peanut butter. The dates add natural sweetness, while the black beans, peanut butter, and oats provide some plant-based protein and fiber.
And don’t worry—the zucchini doesn’t make these taste like vegetables! Once everything is blended together with the cocoa, dates, peanut butter, and vanilla, it pretty much disappears into the chocolate batter.
They’re soft and fudgy rather than cakey, which makes them such a yummy little snack straight from the fridge.
And don’t let the kids have all the fun! Warm up a brownie bar, add a scoop of vanilla ice cream on top, and you’ve got a pretty delicious grown-up dessert too.
Black Bean Zucchini Brownie Bars
8
servings15
minutes25
minutesIngredients
1 (15 oz) can black beans, drained and rinsed very well
8 soft Medjool dates, pitted
½ cup creamy peanut butter or almond butter
½ cup finely grated zucchini, squeezed very well
½ cup quick oats
¼ cup unsweetened cocoa powder
1 teaspoon vanilla extract
2–3 tablespoons mini chocolate chips, optional (use dairy-free if needed)
Directions
- Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
- If your dates aren’t very soft, place them in a bowl and cover them with hot water. Let them soak for about 10 minutes, then drain them well.
- Finely grate the zucchini. Place it in a clean kitchen towel or between paper towels and squeeze out as much excess moisture as possible. This is important for getting that soft, fudgy texture without making the brownies gummy.
- Add the black beans, dates, peanut butter, zucchini, quick oats, cocoa powder, and vanilla extract to a food processor.
- Blend until the mixture is very smooth, stopping to scrape down the sides as needed. You shouldn’t be able to see noticeable pieces of black beans or dates.
- Check the consistency of your batter. It should be very thick, smooth, and fudgy, almost like thick hummus or a very soft cookie dough. It should not pour.
- If the mixture is so thick that your food processor is struggling to blend it smoothly, add 1 tablespoon of milk and blend again. Don’t add extra liquid unless you really need it.
- Fold in the mini chocolate chips, if using, reserving a few for the top.
- Transfer the brownie batter to your prepared baking pan. Use a spatula to spread and press it into an even layer.
- Sprinkle the remaining chocolate chips over the top.
- Bake for 20–24 minutes, or until the edges are set and the center looks just cooked. Be careful not to overbake them—you want these brownie bars to stay soft and fudgy.
- Allow the brownies to cool completely in the pan before slicing. They will be quite soft while they’re warm and will firm up considerably as they cool.
- Cut into 8 brownie bars and enjoy!
Tips for the Best Black Bean Zucchini Brownie Bars
- Squeeze the Zucchini Really Well
This might be the most important step in the recipe!
Zucchini contains a lot of water, and too much moisture can make the brownie bars gummy. After grating it, squeeze it really well before measuring and adding it to the food processor.
Rinse the Black Beans Well
Drain and rinse your black beans thoroughly before using them. This helps keep their flavor subtle once they’re blended into the chocolate batter.
Blend Until Completely Smooth
Don’t stop blending too early. You want the black beans and dates completely broken down so the finished brownies have a smooth, fudgy texture.
Stop your food processor and scrape down the sides a couple of times if needed.
Use Soft Medjool Dates
Soft, sticky Medjool dates blend much more easily and help give the brownie bars their fudgy texture.
If your dates are a little dry or firm, soak them in hot water for about 10 minutes before using them. Just make sure to drain them well afterward.
Don’t Overbake
These brownie bars aren’t supposed to be cakey.
Take them out once the edges are set and the center looks just cooked. Overbaking can make them dry instead of soft and fudgy.
Let Them Cool Completely
They’ll be very soft when they first come out of the oven. That’s normal!
Let the brownie bars cool completely before cutting them. They’ll continue to set and become firmer and fudgier as they cool. - Storage
Store your Black Bean Zucchini Brownie Bars in an airtight container in the refrigerator for up to 4–5 days.
I actually love the texture after they’ve been refrigerated. They become firmer and even fudgier!
A Note for Little Ones
Always serve foods in a size and texture appropriate for your child’s age and eating abilities.
If you’re using peanut butter or another nut butter, make sure that allergen has already been safely introduced to your child.
