Zucchini Brownies

About This Recipe

These Flourless Zucchini Brownies are fudgy, rich, and moist. A decadent treat that doesn't taste healthy at all!

Ingredients

• Nonstick cooking spray
• 2 large egg whites
• 1 cup finely ground almond meal (such as Bob’s Red Mill superfine)
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 cup unprocessed raw honey
• 2/3 cup (2 1/2 oz total) grated zucchini (not squeezed)
• 1 teaspoon vanilla extract
• 3/4 cup sugar-free chocolate chips (such as Lily's, or semi-sweet, 4 1/2 oz total)

Instructions

1. Preheat the oven to 325°F. Prepare a nonstick 9 x 9 inch baking pan with cooking spray. Cut a sheet of parchment paper about 9 inches wide, and long enough to form a sling so you can easily remove the brownies once cooked. Place into the baking pan.
2. In a medium bowl, whisk the egg whites.
3. In a large bowl, whisk together the almond flour, cocoa powder, salt, and baking soda. Add the zucchini and egg whites and stir with a spatula. Add the honey and vanilla and stir with the spatula until combined. Fold in the chocolate chips. Pour the batter into the prepared baking pan.
4. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool about 30 minutes. Cut into 12 squares and serve.