These No Yolking™ Protein Packed Zucchini brownies are for when you are craving a chocolatey comfort treat without the guilt! Psyllium Husks will provide you with fibre and improve satiety. The avocado and coconut oil will supply you with those good fats to fuel your day. The nutrient dense zucchini has many benefits that helps with circulation, digestion, and energy to name a few. Of course, we can’t forget about the No Yolking™ for protein. This recipe can double for chocolate cake too!
You will want your food processor for this one!
INGREDIENTS:
1 Avocado
2 cups zucchini (approx. 2 zucchini)
2 eggs
¼ cup of coconut milk
1 tbsp grass-fed butter
½ cup of coconut oil
2 tbsp of almond butter
¼ cup of 75-80% dark chocolate chunks
Dry Ingredients:
1 ½ cup of almond flour
2 tbsp coconut flour
½ cup No Yolking™ egg white protein powder, divided
½ cup cacao powder
¼ cup of powdered stevia
¼ cup of monk fruit/erythritol sweetener or ½ – ¾ cup of swerve sweetener
2 tbsp psyllium husk
2 tbsp of baking powder (aluminum free)
1 teaspoon of cinnamon
¼ tsp of sea salt
INSTRUCTIONS:
Mix the avocado, zucchini, eggs and coconut milk in the food processor and blend. Sprinkle with ¼ cup No Yolking; pulse to combined. Let stand for 5 minutes.
Meanwhile, in a glass bowl placed over pot of boiling water melt the grass fed butter, coconut oil, almond butter and dark chocolate chunks. When melted add to food processor and continue mixing until smooth.
In a separate bowl, mix the dry ingredients together. Combine wet and dry ingredients and mix until there are no lumps left. Pour mixture into a greased pan and bake for 22 minutes at 350°. Let them cool for a bit and then enjoy them while warm, or chill and serve them cold.
Optional chocolate glaze:
1/8 cup of coconut milk and large handful of chocolate chunks melt in separate pouring pot over boiling water. Add 2 tbsp of raspberry liquor for an extra treat for your sweetheart!
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