PREP TIME: 15 mins | COOK TIME: 30 mins | COOL TIME: 30 mins | TOTAL TIME: 1 hr 15 mins | YIELD: 12
You will love these amazingly fudgy and rich brownies loaded with chocolate chips. Every bite is heaven because of the extra moist batter thanks to zucchini. And these are so much lighter, nutritious because of the unique ingredients used.
Nonstick cooking spray
2 large Egg whites
1 c finely ground almond meal (Bob’s Red Mill superfine or similar)
½ c unsweetened cocoa powder
1 tsp baking soda
¼ tsp kosher salt
½ c unprocessed raw honey
⅔ c (2 ½ ounces in total) grated zucchini, not squeezed
1 tsp vanilla extract
¾ c semisweet chocolate chips
HOW TO MAKE FLOURLESS ZUCCHINI BROWNIES
Step 1: Prepare the oven. Preheat it to 325 degrees F.
Step 2: Grease with cooking spray a 9 x 9-inch nonstick baking pan. And line with 9-inches wide parchment paper long enough to make a sling, to easily take the brownies out when cooked.
Step 3: Add the egg whites in a medium bowl, then whisk.
Step 4: Combine the almond flour, cocoa powder, salt, and baking soda in a large bowl. Stir in the zucchini and egg whites with a spatula. Add honey and vanilla to the bowl and stir some more. Lastly, fold in the chocolate chips.
Step 5: Transfer the batter into the prepared baking pan.
Step 6: Place inside the preheated oven and bake for about 30 minutes or until a toothpick inserted in the middle of the brownie comes out clean.
Step 7: Once done, remove from the oven and allow the brownie to cool for at least 30 minutes before cutting into 12 squares.
When using an 8 x 8-inch baking pan, bake the brownies a bit longer.
Serving: 1brownie, Calories: 179kcal | Carbohydrates: 25g | Protein: 4.5g | Fat: 9g | Saturated Fat: 3g | Sodium: 139mg | Fiber: 2.5g | Sugar: 20g | Blue Smart Points: 7 | Green Smart Points: 7 | Purple Smart Points: 7