slide left slide left


Egg White, Nut Butter & Zucchini Brownies

photo of prepared Egg White, Nut Butter & Zucchini Brownies recipe


  • 1 zucchini grated and water squeezed out
  • 1/3 cup dark chocolate powder
  • 1/3 cup + 1 tbsp fine almond flour
  • 1 tsp baking soda
  • pinch of salt
  • 1/2 cup almond butter
  • 1/3 cup agave
  • 2 egg whites I used  Bob Evans Egg Whites
  • 1/2 cup dark chocolate chips (I used chocolate sweetened with Stevia)


  1. Set oven to 350F
  2. Using a fine grater, grate a zucchini over a cheesecloth or heavy duty paper towel.  Squeeze out all of the excess liquid, a VERY important step.  Set aside.
  3. In a bowl, mix together the dry  ingredients.
  4. In a separate bowl, mix together the wet ingredients.  Then fold in the dry ingredients and the zucchini.  Fold everything together until well mixed. Fold in the chocolate chips but reserve a few for the top of the brownies.
  5. Line a square baking dish with parchment paper, then pour in the batter.  Sprinkle the remaining chocolate chips on top.
  6. Bake for about 22 – 25 minutes, or until you can pierce the brownies with a toothpick and it comes out clean.
  7. Let the brownies cool for about 10-15 minutes before slicing and devouring!

Post Holdings, Inc. (“we”) use cookies to improve our products and your experience on our Sites by evaluating the use of our Site, products and services, to personalize content and ads, to provide social media features and to analyze our traffic. We also share information about your use of our site with our social media, advertising and analytics service providers. By agreeing to the use of cookies on our website, you direct us to disclose your personal information to these service providers for those purposes. For more information, please see our Cookie Policy.