Flourless Zucchini Brownies

Yield: 12

4.82 from 72 votes

Prep Time: 15 mins

Cook Time: 30 mins

cool time: 30 mins

Total Time: 1 hr 15 mins

Course: Dessert

Cuisine: American

These Flourless Zucchini Brownies are so fudgy and rich, loaded with chocolate chips plus zucchini which makes them extra moist!

Nonstick cooking spray
2 large egg whites
1 cup finely ground almond meal (such as Bob’s Red Mill superfine)
1/2 cup unsweetened cocoa powder
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 (not squeezed)
1 teaspoon vanilla extract
3/4 cup sugar-free chocolate chips (such as Lily's, or semi-sweet, 4 1/2 oz total)

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Preheat the oven to 325°F. Prepare a nonstick 9 x 9 inch baking pan with cooking spray. Cut a sheet of parchment paper about 9 inches wide, and long enough to form a sling so you can easily remove the brownies once cooked. Place into the baking pan.
In a medium bowl, whisk the egg whites.
In a large bowl, whisk together the almond flour, cocoa powder, salt, and baking soda. Add the zucchini and egg whites and stir with a spatula. Add the honey and vanilla and stir with the spatula until combined. Fold in the chocolate chips. Pour the batter into the prepared baking pan.
Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool about 30 minutes. Cut into 12 squares and serve.

Note: If using an 8 x 8 inch baking pan, you will need to cook the brownies a little longer.

Serving: 1brownie, Calories: 179kcal, Carbohydrates: 25g, Protein: 4.5g, Fat: 9g, Saturated Fat: 3g, Sodium: 139mg, Fiber: 2.5g, Sugar: 20g