Fudgy Keto Zucchini Brownies Recipe

Brownies are the classic bake sale staple that can take you right back to childhood…the ooey-gooey texture, the overwhelming aroma of chocolate, the fudgy middle. Growing up, the absolute best brownies were a treat for special days at school. Dusted with powdered sugar, these dense squares would taste so good (until you were falling asleep at your desk at 3pm, in a full sugar haze). 

Update the nostalgic classic with Fudgy Keto Zucchini Brownies. This delectable treat is the perfect solution for any leftover zucchini lying around after making zoodles or zucchini bread. With just a ¾ cup of shredded zucchini, eggs, chocolate and a handful of pantry staple items, you can whip mouthwatering chocolate zucchini brownies up in just thirty minutes.

Fudgy Keto Zucchini Brownies Recipe

Serves: 6

Time in the kitchen: 30 minutes, including 20 minutes bake time

All of the ingredients are show together to prepare this zucchini brownies recipe

Ingredients:

  • 3/4 cup squeezed dry grated zucchini (about 1 medium zucchini)
  • 1/4 cup salted butter
  • 1/3 cup almond butter
  • 50g dark chocolate (we used 90%)
  • 2 tsp. vanilla extract
  • 7 Tbsp. coconut sugar (or granulated monk fruit sweetener)
  • 1/3 cup almond flour
  • 5 Tbsp. cacao powder
  • 1/2 Tbsp. tapioca starch
  • 2 large eggs
  • 50g dark chocolate, either chips or chopped chocolate (we used 90%)

Directions:

Using a box grater, grate a zucchini using the side of the grater that has small holes. Squeeze the zucchini out using paper towels or a small towel until it is quite dry. Measure out the zucchini after squeezing the liquid out.

This zucchini brownies recipe starts by grating and chopping zucchini, seen here with a grater, knife, and shreds on a cutting board.

Melt the butter and chocolate and then mix in the almond butter. Fold in the grated zucchini and vanilla extract.

Chocolate and zucchini mix in a clear bowl with ingredients and gray tea towel nearby.

Add in the almond flour, sweetener, cacao powder and tapioca starch.

The dry ingredients are mixed in a clear bowl for this zucchini brownies recipeWhisk the eggs and mix them into the batter. Fold the chopped chocolate/chocolate chips into the batter.

Chocolate is stirred into this zucchini brownies recipe.

Preheat your oven to 350 degrees Fahrenheit. Line a square baking pan with parchment and pour the batter into the pan. If desired, you can also sprinkle some extra chopped chocolate on top.

Bake the brownies for 10 minutes, then remove them from the oven and allow them to rest for 6-8 minutes.

Place the brownies back into the oven for an additional 8-10 minutes, or until the center of the brownies reads 180 degrees Fahrenheit with a food thermometer.

Allow the brownies to cool prior to removing them from the pan and slicing them into 16 squares.

Keto zucchini brownies are cut into squares on a gray kitchen counter.

Tips:

  • Make sure to squeeze out the zucchini well after grating it.
  • The double bake method for brownies helps the outside edges of the brownie cook at the same rate as the center of the brownies, so you get fudgy brownies in every bite.
  • This version of brownie is dense and fudgy. If you’d rather have a cakier brownie, add ¼-½ teaspoon of baking soda to the batter and then bake according to the instructions.
  • We used 90% chocolate for both the batter and the chunks for a super rich, but not too sweet, chocolatey brownie, but you can use your favorite dark chocolate.

A closeup shows the dense keto zucchini brownies.

Nutrition Info (1/16th of recipe):

Calories: 145
Fat: 11g
Total Carbs: 10g
Net Carbs: 7g
Protein: 4g

Print
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Keto Zucchini brownies are shown in squares, piled up.

Fudgy Keto Zucchini Brownies Recipe


Description

Update the nostalgic classic with Fudgy Keto Zucchini Brownies. With just a ¾ cup of shredded zucchini, eggs, chocolate and a handful of pantry staple items, you can whip mouthwatering chocolate zucchini brownies up in just thirty minutes. 


Scale

Ingredients

  • 3/4 cup squeezed dry grated zucchini (about 1 medium zucchini)
  • 1/4 cup salted butter
  • 1/3 cup almond butter
  • 50g dark chocolate (we used 90%)
  • 2 tsp. vanilla extract
  • 7 Tbsp. coconut sugar (or granulated monk fruit sweetener)
  • 1/3 cup almond flour
  • 5 Tbsp. cacao powder
  • 1/2 Tbsp. tapioca starch
  • 2 large eggs
  • 50g dark chocolate, either chips or chopped chocolate (we used 90%)

Instructions

  • Using a box grater, grate a zucchini using the side of the grater that has small holes. Squeeze the zucchini out using paper towels or a small towel until it is quite dry. Measure out the zucchini after squeezing the liquid out.
  • Melt the butter and chocolate and then mix in the almond butter. Fold in the grated zucchini and vanilla extract.
  • Add in the almond flour, sweetener, cacao powder and tapioca starch.
  • Whisk the eggs and mix them into the batter. Fold the chopped chocolate/chocolate chips into the batter.
  • Preheat your oven to 350 degrees Fahrenheit. Line a square baking pan with parchment and pour the batter into the pan. If desired, you can also sprinkle some extra chopped chocolate on top.
  • Bake the brownies for 10 minutes, then remove them from the oven and allow them to rest for 6-8 minutes.
  • Place the brownies back into the oven for an additional 8-10 minutes, or until the center of the brownies reads 180 degrees Fahrenheit with a food thermometer.
  • Allow the brownies to cool prior to removing them from the pan and slicing them into 16 squares.

Notes

  • Make sure to squeeze out the zucchini well after grating it.
  • The double bake method for brownies helps the outside edges of the brownie cook at the same rate as the center of the brownies, so you get fudgy brownies in every bite.
  • This version of brownie is dense and fudgy. If you’d rather have a cakier brownie, add ¼-½ teaspoon of baking soda to the batter and then bake according to the instructions.
  • We used 90% chocolate for both the batter and the chunks for a super rich, but not too sweet, chocolatey brownie, but you can use your favorite dark chocolate.
  • Category: Keto Desserts

Nutrition

  • Serving Size: 6
  • Calories: 145
  • Fat: 11g
  • Carbohydrates: 10g
  • Protein: 4g

Keywords: keto, keto zucchini brownies, brownies, desserts, keto desserts

About the Author

A food blogger, recipe developer, and personal chef based in Missouri, Priscilla specializes in low-carb, Paleo, gluten-free, keto, vegetarian, and low FODMAP cooking. See what she’s cooking on Priscilla Cooks, and follow her food adventures on Instagram and Pinterest.

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15 thoughts on “Fudgy Keto Zucchini Brownies Recipe”

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  1. These look interesting, but there don’t seem to be quantities listed for the almond butter and almond flour, only a “?”. I tried on a couple of different browsers, same results.

    1. Hi, it looks like sometimes fractions are ending up as “?” when the posts are formatted. Both the almond butter and almond flour should be 1/3 cup each:
      1/3 cup almond butter
      1/3 cup almond flour

      Thanks!

  2. Where is the “?” on an American keyboard? If directly above a number, that might explain the error.

    1. Hi, for some reason fractions sometimes are ending up as “?” in the posts. The recipe should read 1/3 cup almond butter and 1/3 cup almond flour. Hope that helps!

  3. In the picture, the almond butter is in a measuring cup labeled 1/3. So I suppose that is what the recipe calls for. The almond flour is in a ramekin, so it’s not as clear. Looking at the sugar, 7 tbsp. almost fills the cylinder it’s in, so I’m going to guess its capacity is 1/2 cup. The ramekin is bigger, but the almond flour doesn’t fill it, so I’m going to guess it’s about 2/3 cup almond flour.

    1. Oops I see the author has responded with the correct quantities. Overestimated the almond flour.

  4. The recipe calls for 50g of dark chocolate and then 50g of dark chocolate, either chips or chopped. Are both of these supposed to be chips or chunks? There is no clarification on the first 50g of dark chocolate.

    1. The first 50g of chocolate gets melted into the batter, so it doesn’t matter what form it’s in (I used a bar of dark chocolate and roughly chopped it before melting it with the butter).

  5. I’m confused. If you cant have honey or sugar on keto how is it you can have coconut sugar? It’s still got sucrose in it i think.

    1. Hi Amy! These are keto if you use a sugar substitute like granulated monkfruit sweetener in lieu of coconut sugar. The options are listed in the ingredients and you can make the substitution 1:1. Enjoy!

  6. I just made these brownies and they tasted amazing! Even better than brownies with real sugar and flour! Will definitely be making these again! Thanks for the recipe! Makes keto so much easier with recipes likes these!