Zucchini Brownie Bites
Yields 48
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  1. 1/4 c. unsweetened applesauce
  2. 1/4 c. natural peanut butter
  3. 1 egg yolk
  4. 1/2 c. sugar
  5. 1/4 c. honey
  6. 1 1/2 c. finely shredded zucchini
  7. 1 tsp. vanilla
  8. 3 egg whites
  9. 1 c. whole-wheat flour
  10. 1/2 c. cocoa powder
  11. 1 tsp. baking soda
  12. 1/4 tsp. baking powder
  13. 1 tsp. cinnamon
  14. pinch of salt
  15. 1/4 c. chocolate chips (optional)
  1. In the bowl of an electric mixer, mix together the applesauce, peanut butter, egg yolk, shredded zucchini and vanilla.
  2. In a separate bowl, whip the egg whites together with a handheld mixer or wire whisk and set aside.
  3. In a separate bowl, combine whole-wheat flour, cocoa powder, baking soda, baking powder, cinnamon and salt.
  4. Alternately add the egg whites and flour mixture to the zucchini mixture. Mix in optional chocolate chips.
  5. Scoop batter into oiled, or lined, mini muffin tins. Bake at 350˚F for 15 minutes. If you’re using regular muffin tins, bake for 20 minutes.
  1. If you’re really trying to cut back on sugar, try using a mashed ripe banana, agave nectar, coconut sugar or pure maple syrup instead. Also, you can substitute the whole wheat flour with Spelt four. I don’t recommend using chocolate chips if you’re going to be somewhere where these zucchini brownie bites have the potential to melt.
  1. Splet flour is higher in protein than whole wheat flour. I substitute all my recipes with Spelt.
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