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Egg White, Nut Butter & Zucchini Brownies
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Nutrition per serving
BROWNIES!
Confession: I’ve got one of the biggest sweet tooths imaginable – I was the kid who regularly had cavities and could easily eat dessert for breakfast, lunch and dinner. Of course as I started making wiser food choices to better align with my wellness goals, a lot of that changed. But that doesn’t mean I do not indulge classic sweets like brownies — I just enjoy them more in calorie-conscious ways!
That’s why I love this recipe for brownies because they combine many of the staple ingredients I eat on a DAILY basis:
- Egg whites
- Nut butter
- Zucchini
You know I’m all about reimagining food and this recipe is exactly that when you look at these 3 core ingredients.
For the egg whites, I use Bob Evans Egg Whites – they’re easy to quickly incorporate into recipes like this. Plus they help boost the protein without significantly adding calories, just the protein! And that’s a win in my (recipe) book.
WANT MORE RECIPES WITH EGG WHITES?
Try some more of these recipes using Bob Evans Egg Whites:
Egg White, Nut Butter & Zucchini Brownies
Ingredients for 9 brownies
Substitution
Note
- 1 zucchini, grated and water squeezed out
- Dry
- 1/3 cup dark chocolate powder
- 1/3 cup + 1 tablespoon fine almond flour
- 1 teaspoon baking soda
- pinch of salt
- Wet
- 1/2 cup almond butter
- 1/3 cup agave
- 2 egg whites, I used Bob Evans Egg Whites
- 1/2 cup dark chocolate chips (I used chocolate sweetened with Stevia)
Steps
Step 1
Set oven to 350F.
Step 2
Using a fine grater, grate a zucchini over a cheesecloth or heavy duty paper towel. Squeeze out all of the excess liquid, a VERY important step. Set aside.
Step 3
In a bowl, mix together the dry ingredients.
Step 4
In a separate bowl, mix together the wet ingredients. Then fold in the dry ingredients and the zucchini. Fold everything together until well mixed. Fold in the chocolate chips but reserve a few for the top of the brownies.
Step 5
Line a square baking dish with parchment paper, then pour in the batter. Sprinkle the remaining chocolate chips on top.
Step 6
Bake for about 22 – 25 minutes, or until you can pierce the brownies with a toothpick and it comes out clean.
Step 7
Let the brownies cool for about 10-15 minutes before slicing and devouring!
Want more Meal Prep recipes?
Spicy Korean Ground Turkey Recipe
Egg White, Nut Butter & Zucchini Brownies
Kevin Curry
INGREDIENTS
- 1 zucchini, grated and water squeezed out
- Dry
- 1/3 cup dark chocolate powder
- 1/3 cup + 1 tablespoon fine almond flour
- 1 teaspoon baking soda
- pinch of salt
- Wet
- 1/2 cup almond butter
- 1/3 cup agave
- 2 egg whites, I used Bob Evans Egg Whites
- 1/2 cup dark chocolate chips (I used chocolate sweetened with Stevia)
INSTRUCTIONS
-
Set oven to 350F.
-
Using a fine grater, grate a zucchini over a cheesecloth or heavy duty paper towel. Squeeze out all of the excess liquid, a VERY important step. Set aside.
-
In a bowl, mix together the dry ingredients.
-
In a separate bowl, mix together the wet ingredients. Then fold in the dry ingredients and the zucchini. Fold everything together until well mixed. Fold in the chocolate chips but reserve a few for the top of the brownies.
-
Line a square baking dish with parchment paper, then pour in the batter. Sprinkle the remaining chocolate chips on top.
-
Bake for about 22 – 25 minutes, or until you can pierce the brownies with a toothpick and it comes out clean.
-
Let the brownies cool for about 10-15 minutes before slicing and devouring!
Nutrition per serving
