These Flourless Zucchini Brownies are so fudgy and rich, loaded with chocolate chips plus zucchini which makes them extra moist!
Nonstick cooking spray
2large egg whites
1cupfinely ground almond meal(such as Bob’s Red Mill superfine)
1/2cupunsweetened cocoa powder
1/2cupunprocessed raw honey
2/3cup(2 1/2 oz total) grated zucchini(not squeezed)
3/4cupsugar-free chocolate chips(such as Lily's, or semi-sweet, 4 1/2 oz total)
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.