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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.
I admit I was skeptical about zucchini in brownies. But, wow! These are so delicious, fudgey and decadent! It seems they should be sinful but they aren’t! As a confirmed chocoholic, these will be a regular for me!
Hi! I can’t wsit to try these! Can I sub coconut flour for the peanut butter powder? I saw not to use almond flour…thanks!
Hello Gina!
I have not tried to use coconut flour before. Please let me know if you decide to try it and how it turns out. Thanks for following along!
I substituted coconut flour and they turned out fine. They were a lot drier than I would have expected. I think that it probably changes the consistency, but still found them good.
I added an extra egg and a 1/4 cup of flax meal. Came out amazing! Held together a lot better than the original recipe.
Hi! OMG I love the recipe, I’m drawling already. I have only one question, can I use oatmeal flour instead of peanut flour? Thanks a million!
Yes, that will work great! Let me know how it turns out for you!
I have a peanut allergy – what can I substitute peanut flour with?
How would these freeze? I don’t want them to go bad before I’m able to eat them all…
You are welcome to freeze them. They may become crumbly since they don’t have much flour in them to hold them together through the freezing process.
Could I replace the zucchini with pumpkin? IF so, how much? Your site is beyond amazing. I hope you venture more towards the low carb or THM way of recipes. I drool at every recipe!!!!
You are so sweet! Thank you so much! Yes, you are welcome to substitute any ingredient to make it your own. I would use the same amount of measurements as the zucchini. Hope that helps!
Is peanut flour the same as peanut butter powder?
Hi Cora. Yes it is 🙂
Made these tonight. I am new to LCHF, so still have a super dooper sweet tooth. I increased the Swerve to 3/4 cup, otherwise I followed the recipe. I had to bake them for 40 minutes. They are very moist and very fudgy. My hubby (who is not LCHF) LOVED them and couldn’t believe they were zucchini brownies! I did like them, but they were still not sweet enough for me. But that’s me. I don’t care for dark chocolate to begin with, so of course these wouldn’t be quite sweet enough for me. But they are still VERY nummy with a big glass of milk. I will for sure make them again, but will probably up the Swerve a bit more, and might skip the additional dark chocolate squares. Thanks for a great recipe!!! 😀
I don’t believe your carb count is correct.