INGREDIENTS
1
medium to large zucchini, plus 2 to 3 tablespoons water
1/2 cup
+ 1 tablespoon (79 g) all purpose gluten free flour (I used Better Batter)
1/4 tsp
xanthan gum (omit if your blend already contains it)
3/4 cup
unsweetened cocoa powder (regular or Dutch-processed)
1/8 tsp
baking soda
1/4 tsp
kosher salt
1/2 cup
granulated sugar
4
egg whites (100 g)
2 tbsp
honey
1 tbsp
neutral oil (canola, vegetable, grapeseed or peanut oil are all fine)
3 oz
miniature chocolate chips, tossed with 1/2 teaspoon cornstarch