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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


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.

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