RECIPE DETAIL
Egg White, Nut Butter & Zucchini Brownies
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
- Set oven to 350F
- 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.
- In a bowl, mix together the dry ingredients.
- 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.
- Line a square baking dish with parchment paper, then pour in the batter. Sprinkle the remaining chocolate chips on top.
- Bake for about 22 – 25 minutes, or until you can pierce the brownies with a toothpick and it comes out clean.
- Let the brownies cool for about 10-15 minutes before slicing and devouring!