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
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.
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.
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.
Nutrition Info (1/16th of recipe):
Calories: 145
Fat: 11g
Total Carbs: 10g
Net Carbs: 7g
Protein: 4g
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.
Ingredients
Scale
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.
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.
Whisk the eggs and mix them into the batter. Fold the chopped chocolate/chocolate chips into the batter.
