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
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.