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RECIPE DETAIL

Egg White, Nut Butter & Zucchini Brownies

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

Ingredients

  • 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)

Instructions

  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!

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