Egg White, Nut Butter & Zucchini Brownies

About the author


My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 184
Protein 7g
Fat 12g
Carbs 18g
Total Time 30 minutes

Egg White, Nut Butter & Zucchini 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


Egg White, Nut Butter & Zucchini Brownies
Ingredients for 9 brownies

  • 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 dark chocolate chips (I used chocolate sweetened with Stevia)
  1. Set oven to 350F.
  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.
  3. In a bowl, mix together the dry  ingredients.
  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.
  5. Line a square baking dish with parchment paper, then pour in the batter.  Sprinkle the remaining chocolate chips on top.
  6. Bake for about 22 – 25 minutes, or until you can pierce the brownies with a toothpick and it comes out clean.
  7. Let the brownies cool for about 10-15 minutes before slicing and devouring!

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