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I made you guys something healthy. FINALLY. Low Carb 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 when I try and sneak it in. But low an behold they could not taste 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 TV in our pyjamas. And so easy to 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% chocolate for 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 the ice cream.
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Low Carb Zucchini Brownies
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
Do NOT substitute the peanut flour with almond flour! The texture will be altered, dried out and wrong! Please, FOLLOW THE RECIPE.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You add “squares” of 90% dark chocolate. What does that equate to in oz, grams etc?
Thanks for this recipe!
Some substitutions i tried:
* ½ can pumpkin, instead of 1 c. grated zucchini
* ½ c almond flour (despite warning in recipe) + ¼ c white flour, instead of ¾ c peanut flour
* ¼ tsp baking soda + 1 tsp white vinegar, instead of 1 tsp baking powder
* didn’t include chocolate chunks
Turned out great! Probably a little more cakey than intended due to flour type, but still pretty darn fudgey!
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
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.
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.