Fudgy Keto Zucchini Brownies Recipe

It’s the tail end of zucchini season. After you’ve grown tired of zucchini noodles, zucchini bread, and all the other zucchini creations, what’s left? Zucchini brownies are a great way to use up the last of your zucchini, while sneaking in some veggies into your dessert.

Here’s how to make them.

Fudgy Keto Zucchini Brownies Recipe

Serves: 6

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

zucchini brownies recipe

Ingredients:

  • 3/4 c squeezed dry grated zucchini (about 1 medium zucchini)
  • 1/4 c salted butter
  • 1/3 c almond butter
  • 50g dark chocolate (we used 90%)
  • 2 tsp. vanilla extract
  • 7 Tbsp. coconut sugar (or granulated monkfruit sweetener)
  • 1/3 c 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.

zucchini brownies recipe

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.

zucchini brownies recipeWhisk the eggs and mix them into the batter. Fold the chopped chocolate/chocolate chips into the batter.

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.

zucchini brownies recipe

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.

zucchini brownies recipe

Nutrition Info (1/16th of recipe):

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

About the Author

Priscilla Chamessian

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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12 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).