Secret Ingredient Fudge Brownies

This rich brownie recipe from registered dietitian Tanya Zuckerbrot, of The F-Factor, is made with a secret ingredient — zucchini! Using zucchini keeps the brownies moist and chewy and adds a fiber boost to an otherwise indulgent dessert. It's one of the tasty snacks you can enjoy on The 28-Day Inflammation-Busting Plan.

12 high-fiber crispbread crackers, pulverized or blended into a flour-like consistency
1 cup shredded zucchini
5 egg whites
1/4 cup cocoa powder
1/8 cup dark chocolate baking chips
1/4 cup low-calorie and low-carb syrup and honey alternative
1/2 tsp baking soda
1 tsp coconut oil
1/4 cup non-nutritive sweetener
1 tsp vanilla extract
1/4 cup unsweetened almond milk (or water)
nonstick cooking spray
pinch of salt

1. Preheat oven to 350°F. Coat an 8-inch by 8-inch baking dish with nonstick cooking spray and set aside.


2. In a large bowl, mix together all ingredients until well combined. Pour into prepared pan and bake for 25-30 minutes.


3. Allow brownies to cool and cut into nine square pieces.