🍫 Keto Zucchini Brownies
These fudgy Keto Zucchini Brownies are rich, chocolatey, and naturally moist from shredded zucchini. They’re made with almond flour and a keto-friendly sweetener, making them a great low-carb, sugar-free dessert.
🧾 Ingredients
- 2 cups finely shredded zucchini
- ½ cup unsweetened cocoa powder
- 1½ cups powdered erythritol or keto-friendly sweetener
- 3 large eggs
- ½ cup almond flour
- ¼ cup melted coconut oil
- 1 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp salt
- ⅓ cup sugar-free chocolate chips, optional
👩🍳 Detailed Instructions
1. Prepare the oven and pan
Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a little overhang for easy removal. Lightly grease the parchment.
2. Prepare the zucchini
Finely shred the zucchini using the small side of a box grater. Let it sit for a few minutes. If it releases a lot of water, gently squeeze out some excess moisture using your hands or a clean kitchen towel.
Don’t squeeze it completely dry—the remaining moisture helps create soft, fudgy brownies.
3. Mix the wet ingredients
In a large bowl, whisk together the eggs, melted coconut oil, vanilla extract, and powdered sweetener until smooth and well combined.
4. Add the dry ingredients
Add the almond flour, cocoa powder, baking powder, and salt. Stir until you have a thick chocolate batter with no large dry pockets.
5. Fold in the zucchini
Add the shredded zucchini and gently fold it into the batter. The mixture may become slightly looser as the zucchini releases moisture. This is normal.
If using chocolate chips, fold in most of them now, reserving a few for the top.
6. Fill the pan
Spread the batter evenly into the prepared 8×8-inch pan. Sprinkle the remaining sugar-free chocolate chips over the top if desired.
7. Bake
Bake for approximately 25–32 minutes, or until the center is set and a toothpick inserted into the center comes out with a few moist crumbs.
Avoid overbaking—the brownies will continue to firm up as they cool.
8. Cool completely
Allow the brownies to cool in the pan for at least 20–30 minutes. For an especially fudgy texture, refrigerate them for another 30–60 minutes before slicing.
Cut into 9–12 brownies and serve.
💡 Tips for the Best Brownies
- Don’t over-squeeze the zucchini: some moisture is important for the fudgy texture.
- Use powdered erythritol for a smoother batter.
- For deeper chocolate flavor, use unsweetened Dutch-process or dark cocoa powder.
- Sugar-free chocolate chips are optional but make the brownies extra chocolatey.
- Let them cool fully before cutting for cleaner slices.
