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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!
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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 8×8″ 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.
Have you doubled this recipe before? Could it be done?
Best brownies I’ve ever had! I’ve been making these for the several months and they’ve turned out amazing each time! Even people who aren’t into gluten-free baking and healthier alternatives LOVE these! I use Pamela’s gluten-free pancake and baking mix instead of peanut flour. For sweetener I use maple syrup and sometimes a little bit of Stevia. I also add extra cocoa!
These are amazing. Fudgy and rich!
I made this and it tastes like a real brownie!!!!!! AMAZING!!!!!
These are hands down the best low-carb chocolate desert of any kind that I’ve made. I sub almond flour for the peanut flour because it’s what I have on hand, use erythritol as the sweetener, and add a little more cocoa because I like them to be super rich- and they are! Have made them four times- they’re officially a keto staple!. Thank you SO so much for the recipe.
I made these brownies with pea protein powder and they turned out perfect. I also replaced the 1/2 cup of sweetener with liquid Splenda which has no carbs, as well as the 4 squares Lindt 90% chocolate with 4 Lindt Lindor milk chocolate truffles. 4 squares of Lindt Chocolate is 40g and 3 truffles are 36g. Altogether 1 brownie is 4.0 carbs.
Did you use this instead of the peanut flour?
Do you think that I could replace peanut flour with some type of protein powder? Maybe pea?
Hi Sydney. I’m not sure as I haven’t tried it with protein powder 🙂
These are truly delicious! I feel like I’m cheating when I eat them, they are that good! Thanks so much for the recipe! Kids and hubby are afraid to try them because they have zucchini in them – yay! More for me! Haha 🙂 down 42 lbs and still losing even when I eat this for a late night snack. Woohoo!
Hello, can you make these without the sweetener? Do you have sweetener free recipes?
I cut out all sugar and sweeteners and I taste flavours so much more intensely…. It’s very hard to find recipes that work without it!!
Hi Julie. If that’s something you’re used too now, you can definitely try it! I can’t say though, as I haven’t tried that myself 🙂
These look amazing. My question is when you make them with Stevia, how much do you use? It’s so much sweeter than natural sugar, I just don’t know what the measurement would be.
Hi Wendi. I haven’t tried these with Stevia. I use a Sweetener that contains both Stevia and Erythritol that measures 1:1 cup for sugar.