Zucchini Brownies
These Flourless Zucchini Brownies are fudgy, rich, and moist. A decadent treat that doesn't taste healthy at all!
Foto: SkinnytasteIngredients
- 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)
Steps
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.
In a medium bowl, whisk the egg whites.
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.
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.
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