Flourless Zucchini Brownies
User Reviews
4.8
Flourless Zucchini Brownies
Description
Flourless Zucchini Brownies combine almond meal, cocoa powder, grated zucchini, egg whites, honey, vanilla extract, and sugar-free chocolate chips. The batter is mixed gently to maintain a light texture and baked in a parchment-lined pan to prevent sticking. The zucchini adds moisture without overpowering the chocolate, resulting in a fudgy brownie with subtle nutty and chocolaty notes. Baking until a toothpick inserted comes out clean ensures the brownies are cooked through yet moist inside. Cooling before cutting helps maintain their shape and texture.
These brownies can be cut into 12 squares, making a convenient portioned treat. They suit those looking for a gluten-free dessert option, utilizing almond meal and vegetable moisture.
If using a smaller pan (8x8 inch), the baking time should be extended to achieve the same doneness. The recipe uses only egg whites to keep the brownies lighter, while honey sweetens naturally. The sugar-free chocolate chips add bursts of melty chocolate throughout.
Ingredients
- cooking spray nonstick
- 2 egg large, whites
- 1 cup almond meal such as Bob’s Red Mill superfine, finely ground
- 1/2 cup cocoa powder unsweetened
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup honey unprocessed, raw
- 2/3 cup zucchini not squeezed, grated, 2 1/2 oz total
- 1 teaspoon vanilla extract
- 3/4 cup sugar-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.
Notes
- If you use an 8 x 8 inch pan instead of 9 x 9, increase baking time slightly to ensure brownies fully cook.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Serving | 1brownie | |
| Calories | 179kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 4.5g | 9% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Sodium | 139mg | 6% |
| Fiber | 2.5g | 10% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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