top of page
Writer's pictureKarri Anne Cameron

Flourless Chocolate Zucchini Brownies

Makes 12 servings

Macros: 183 cal, fat 10g, carbs 22g, fibre 4g, protein 6g

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 semisweet chocolate chips

1 scoop Chocolate Protein Powder

Directions:

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 centre comes out clean, about 30 minutes. Let cool about 30 minutes. Cut into 12 squares and serve.


38 views0 comments

Recent Posts

See All

Comentarios


bottom of page