Flourless Zucchini Brownies
Indulge in these decadent Flourless Zucchini Brownies, where fudgy goodness meets a delightful richness. Packed with chocolate chips and infused with zucchini, they achieve an irresistible moistness that will leave you craving more!
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Ingredients
- Nonstick cooking spray
- 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
- 1 teaspoon vanilla extract
- 3/4 cup sugar-free chocolate chips
- 2 large egg whites
- 1 cup finely ground almond meal
- 1/2 cup unsweetened cocoa powder
Instructions
- 1
Begin by heating your oven to 325°F. Take a nonstick 9 x 9 inch baking dish and coat it with cooking spray. Cut a piece of parchment paper approximately 9 inches wide and long enough to create a sling, making it easier to lift the brownies out after baking. Place this parchment into the prepared dish.
- 2
In a medium-sized bowl, beat the egg whites until they are frothy.
- 3
In a larger bowl, combine the almond flour, cocoa powder, salt, and baking soda, whisking them together thoroughly. Incorporate the grated zucchini and the beaten egg whites, mixing with a spatula until well blended. Then, add the honey and vanilla extract, stirring again with the spatula until everything is evenly combined. Gently fold in the chocolate chips. Transfer the batter into the lined baking dish.
- 4
Bake the mixture in the preheated oven until a toothpick inserted in the center comes out clean, which should take around 30 minutes. Allow the brownies to cool for approximately 30 minutes before slicing them into 12 squares for serving.
Nutrition Information
Notes & Tips
- Note: If using an 8 x 8 inch baking pan, you will need to cook the brownies a little longer.