Zucchini Brownies with Protein

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350 degrees F (177 degrees C). Line an 8x8” baking pan with parchment paper.

Step 2

Shred the zucchini into fine shreds using a box grater. Wrap tightly in several layers of paper towel or a cheesecloth and squeeze to wring out as much moisture as possible. (This is very important!) Measure 1 cup of the zucchini to use in the recipe after squeezing out the water. Set aside.

Step 3

In a large bowl, mix together the almond flour, chocolate protein powder, baking powder, and salt.

Step 4

In a medium bowl, whisk together the maple syrup, melted coconut oil, eggs, and vanilla.

Step 5

Stir the dry ingredients into the wet ingredients until well combined. Fold in the zucchini and chocolate chips.

Step 6

Transfer the batter to the lined pan and smooth into an even layer. Optional: Top with a handful of chocolate chips.

Step 7

Bake zucchini brownies for 25-30 minutes. For fudgy brownies, a toothpick inserted into the center should come out with just a tiny bit of batter on it (but it should not be wet). For cakey brownies, a toothpick inserted into the center should come out clean.

Step 8

Let the brownies cool completely before slicing.

Step 9

Serving size: 1 brownie