Go Back
–+ servings
Close-up view of the surface of a rich, chocolate brownie, showing a slightly glossy texture with small cracks and visible bits of nuts or chocolate throughout.

Peanut Butter Chocolate Chip Protein Bars

No ratings yet
These rich, chocolatey bars combine peanut butter, dark chocolate chips, and cocoa powder with grated zucchini and plant-based protein. They freeze beautifully, making them an ideal make-ahead snack.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 24 bars
Course: Baking, Breakfast
Cuisine: Californian
Ingredients Equipment Method Notes

Ingredients
  

Batter
  • Nonstick cooking spray for the baking dish
  • 12 tablespoon unsalted butter
  • 1 cup dark chocolate chips
  • 1 cup beet sugar
  • 1 cup coconut sugar
  • ½ cup unsweetened cocoa powder
  • 2 tablespoon kosher salt
  • 4 large eggs
  • 1 cup whole wheat or all-purpose flour
  • 1 cup Centenarians protein powder
  • 1 tablespoon pure vanilla extract
Mix-Ins
  • 2 medium zucchini grated or spiralized and chopped
  • ½ cup peanut butter
  • 1 cup chopped walnuts optional

Equipment

  • 9x13 inch baking dish
  • Mixing Bowls
  • Box grater or spiralizer
  • Rubber spatula
  • Large saucepan
  • Nonstick spray

Method
 

Prep the Oven and Pan
  1. Preheat oven to 350°F and position a rack in the center.
  2. Lightly coat a 9-by-13-inch baking dish with nonstick spray.
Make the Batter
  1. In a large saucepan over low heat, melt the butter.
  2. Add ½ cup of the chocolate chips and stir until melted and smooth.
  3. Remove from heat. Stir in the beet sugar, coconut sugar, cocoa powder, and salt until combined.
  4. Whisk in the eggs one at a time until smooth.
  5. Stir in the flour and protein powder until just incorporated.
  6. Fold in the vanilla extract, grated zucchini, remaining ½ cup chocolate chips, and walnuts if using.
  7. Add the peanut butter and swirl in gently. Don't fully incorporate it.
Bake the Bars
  1. Scrape the batter into the prepared baking dish and spread evenly.
  2. Bake for 30 to 35 minutes, until the top is glossy and firm to the touch.
  3. Let cool in the pan for at least 30 minutes, longer if possible, for optimal texture.
  4. Cut into 24 bars.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
Storage: cover and store at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze well for up to 3 months; thaw at room temperature before serving.

Tried this recipe?

Let us know how it was!