Description
These Zucchini Brownies are a deliciously moist and fudgy treat that cleverly incorporates grated zucchini for added moisture and nutrition without compromising on chocolatey richness. Made with almond meal and sweetened with raw honey and sugar-free chocolate chips, they offer a healthier take on classic brownies, perfect for a guilt-free dessert or snack.
Ingredients
Wet Ingredients
- 2 large egg whites
- 1/2 cup unprocessed raw honey
- 2/3 cup (2 1/2 oz total) grated zucchini (not squeezed)
- 1 teaspoon vanilla bean paste
Dry Ingredients
- 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
Other
- 3/4 cup sugar-free chocolate chips (such as Lily’s, or semi-sweet, 4 1/2 oz total)
- Nonstick cooking spray
- 1 sheet parchment paper (about 9 inches wide, long enough to form a sling)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F. Lightly coat a 9 x 9 inch baking pan with nonstick cooking spray. Cut a piece of parchment paper about 9 inches wide and long enough to create a sling, and place it inside the pan to allow easy lifting of the brownies once baked.
- Whisk Egg Whites: In a medium bowl, whisk the two large egg whites until combined and slightly frothy. This will help incorporate some air for a lighter texture.
- Mix Dry Ingredients: In a large bowl, thoroughly whisk together the almond meal, unsweetened cocoa powder, kosher salt, and baking soda to ensure even distribution of leavening and flavor.
- Combine Wet and Dry: Add the grated zucchini and whisked egg whites to the dry ingredients. Stir gently with a spatula to combine the ingredients evenly without overmixing.
- Add Sweeteners and Flavor: Stir in the raw honey and vanilla bean paste until the batter is smooth and uniform in texture.
- Fold in Chocolate Chips: Carefully fold the sugar-free chocolate chips into the batter, distributing them evenly without breaking them up.
- Pour and Bake: Pour the batter into the prepared baking pan, spreading it out evenly. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean indicating that the brownies are cooked through.
- Cool and Serve: Remove the brownies from the oven and allow them to cool in the pan for about 30 minutes. Use the parchment paper sling to lift the brownies out before cutting them into 12 equal squares and serving.
Notes
- Do not squeeze the grated zucchini; keeping the moisture helps keep the brownies fudgy.
- Using egg whites instead of whole eggs reduces fat and cholesterol content.
- Make sure to line the pan with parchment paper to easily lift brownies out and prevent sticking.
- These brownies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a nut-free version, substitute almond meal with finely ground oat flour, but texture may vary.
- If you don’t have vanilla bean paste, pure vanilla extract can be used as a substitute.
