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