2/3cup(2 1/2 oz total) grated zucchini(not squeezed)
1teaspoonvanilla extract
3/4cupsugar-free chocolate chips(such as Lily's, or semi-sweet, 4 1/2 oz total)
Instructions
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.
Video
Notes
Note: If using an 8 x 8 inch baking pan, you will need to cook the brownies a little longer.