Low Carb Zucchini Brownies (2024)

You are here:Home / Dessert / Cakes, Blondies and Brownies / Low Carb Zucchini Brownies

BY Karina | 87 Comments

Jump to Recipe Print Recipe

Low Carb Zucchini Brownies

I made you guys something healthy. FINALLY. Zucchini Brownies. Sounds weird, right? Yeah. I hear you. But. Let me just say…these are so incredibly moist and fudgy AND flour-less and healthy!All in one bowl! Hello low carb lovers!

The bonus? Kids are eating vegetables without any clue whatsoever (*Insert evil laugh*) My kids are not exactly fans of Zucchini. They pick it out of their food as if I’m trying to kill them…even whenI try and sneak it in. But low an behold they couldnottaste it in these.

ME – 1 | KIDS – 0

I won’t lie. The whole tray was gone in less that 6.2 minutes while watching trash TVin our pyjamas. And so easyto make my 6 year old could have done it with his eyes closed.

These are low in carb but high in flavour;sweetened with Stevia or any other natural sweetener you have on hand. However, you can substitute the sweetener for coconut palm sugar to keep them refined sugar-free OR normal granulated sugar of you’re not watching your carb intake.

These brownies are so addictive it’s possibly a good thing they’re low carb. Because you WILL want to eat an entire pan. And no I’m not exaggerating.

Top with 90% chocolatefor extra rich decadence, or any chocolate chips of your choice.

And feel free to skip the low carb ice-cream… No actually, don’t skip theice cream.

Ingredients

1 cup finely shredded zucchini (use the smallest blade on a cheese grater. It should look like a puree).
6 tablespoons butter , melted
2 tablespoons coconut oil , measured in melted state (or sub with any vegetable oil you have)
1 large egg
1/2 cup natural granulated sweetener (or granulated sugar of choice -- coconut; white sugar) *See Notes
1 tablespoon pure vanilla extract
3/4 cup peanut flour
1/3 cup unsweetened cocoa powder (or 1/4 cup if you don't like them too rich)
1 teaspoon baking powder
1/4 teaspoon sea salt
4 squares Lindt 90% chocolate (or chocolate of choice), cut into pieces/chunks

Instructions

Preheat oven to 176°C | 350°F. Line a 8x8" baking pan with baking?parchment paper, or lightly grease with oil spray. Set aside.
In a medium bowl, whisk together the zucchini, butter, oil, egg, sweetener (or sugar), and vanilla until well combined. Add the peanut flour, cocoa powder, baking powder and salt; folding through slowly until just combined. The batter will be thick but shouldn't be dry. (It depends on how much liquid your zucchini has! If too dry, add 1-2 tablespoons of water). Fold in half of the chocolate chunks; pour batter into prepared pan; sprinkle remaining chocolate chunks over the top.
Bake for 30 minutes or until the brownies spring back when gently touched. (If testing with a toothpick, they will be very moist in the centre BUT they do set and harden when removed from the oven.)
Allow to cool completely (about half an hour); cut into squares and chill to semi-set.
If storing at room temperature they're best eaten within 2 days. If refrigerating, they last 3-4 days.

Notes

I use a sweetener that measures 1:1 with normal sugar. If using a stronger sweetener, measure the amount needed for 1/3 cup normal sugar.
Do NOT substitute the peanut flour with almond flour! The texture will be altered, dried out and wrong! Please, FOLLOW THE RECIPE.

Nutrition

« Slow Cooker Steak and Gravy Pies

Creamy Kahlua Raspberry Cheesecake Parfaits »

Subscribe to Cafe Delites FOR FREE and Receive Recipes Straight Into Your Inbox!

Reader Interactions

Comments

Frankie says
November 07, 2023 at 6:24 am

You add “squares” of 90% dark chocolate. What does that equate to in oz, grams etc?
Reply
Shelby says
April 25, 2020 at 3:24 pm

I am SOO glad I found these! These are absolutely the best low carb brownies I’ve ever made. I’ve been eating keto for awhile now and these are everything I’ve been needing. I only had a 9×9 pan and cooked for 20 minutes and it was perfect. They are definitely the type of brownie that you have to wait to cool before eating but when you do, it’s worth it! Thanks for sharing
Reply
Laurence Cote-Vallee says
April 22, 2020 at 3:19 am

Ooops, I only read the note about NOT swapping the peanut flour after the brownies were baked. I used regular flour.
They turned out more cake-like than brownie-like but still tasted very good. Will make them again, with peanut flour if I can find some.
Reply
Paulette says
January 28, 2020 at 1:41 pm

These were very good. I used lakanto monkfruit with etherytol blend sweetener, almond flour and coconut flour. I also added chopped pecans to mine to add crunch. We enjoyed them and will mane them again. Thank you for the great recipe.
Reply

« Older Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.