Healthy Fudgy Zucchini Brownies

• servings: 2

Ingredients

¾ cup (90g) white whole wheat flour or gluten-free* flour

¾ cup (60g) unsweetened cocoa powder

½ tsp ground cinnamon

¼ tsp baking powder

¼ tsp salt

1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly

2 large egg whites, room temperature

1 tsp vanilla extract

¼ cup (60g) plain nonfat Greek yogurt

½ cup (96g) Erythritol

6 tbsp (90mL) nonfat milk

1 cup (90g) freshly grated zucchini (see Notes!)

Directions

Preheat the oven to 300°F, and lightly coat an 8”-square baking pan with nonstick cooking spray.

In a medium bowl, whisk together the flour, cocoa powder, cinnamon, baking powder, and salt. In a separate bowl, whisk together the butter, egg whites, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the erythritol sugar. Stir in the milk. Add in the flour mixture, stirring until just incorporated. Gently fold in the grated zucchini.

Spread the batter into the prepared pan. Bake at 300°F for 15-19 minutes (15 minutes yields the fudgiest brownies; 19 minutes yields slightly cakier brownies). Cool completely to room temperature in the pan, and let the brownies sit for at least 6 hours at room temperature for the fudgiest texture before serving.

Nutrition

• Calories: 400
• Total Fat: 17g
• Total Carbohydrate: 103
• Protein: 23g