An easy recipe for flourless paleo vegan zucchini brownies that are better than any boxed mix and super fudgy! No sugar, low calorie and low carb, they are the best keto brownies ready in minutes! Keto, Low Carb, Sugar Free.
Healthy Flourless Paleo Vegan Zucchini Brownies
I’m all about hiding veggies in desserts, especially if you can’t taste them. When it comes to paleo and vegan brownies, you’d assume that they would need coconut flour or almond flour to hold up. I’m here to tell you otherwise- these flourless brownies are made with neither!
The flourless zucchini brownies are made with 6 EASY ingredients, and I dare you to even spot a smidge of green in them. They are the best way to trick others that they are secretly eating veggies…oops!
When I say these are better and easier than any boxed mix, I ain’t kidding!
Not only are these flourless brownies vegan and paleo friendly, they are also secretly low carb and keto friendly. I’ve been sharing more keto brownies on here (these 3 ingredient low carb brownies are a HUGE hit!) but none with zucchini yet!
Gooey, fudgy and secretly healthy, these flourless zucchini brownies fit the bill! Now, let’s get those zucchinis ready!
Do you shred zucchini with the skin on or off?
I shred zucchini with the skin off, as I don’t want to run the risk of any green showing through. Shredding zucchini with the skin on will make no noticeable difference.
How to shred zucchini for brownies
I have used both a cheese grater and a veggie peeler and I must say, using a cheese grater provides better results. You’ll have thinner, even zucchini shreds, which will become even more condensed, once the liquid is squeezed out of it.
To squeeze the moisture from the shredded zucchini, I simply used a paper towel, but moist cloth can also be used.
Difference between chocolate and baking chocolate
Generally, there is no difference between chocolate and baking chocolate. It can be assumed that baking chocolate is less sweet (and is often the case in the chocolate I use!), but I also find that it melts with a better consistency. It also bakes easily in brownies too!
The best healthy baking chocolate
To keep my flourless zucchini brownies healthy and refined sugar free, I use several types of chocolate.
100% Baking chocolate– As the name suggests, this chocolate is pure cocoa and has ZERO sweetness. Be VERY wary of what brand you choose- I prefer the Ghiradelli baking chocolate as several other brands yielded dense brownies.
Stevia Sweetened Chocolate Chips– A ketogenic and low carb chocolate chip option, these baking chips have no bitter aftertaste and melt beautifully.
Dairy Free Paleo Vegan Chocolate Chips– My favorite chocolate chips to use, these are suitable for a paleo and vegan diet!
If chocolate isn’t an issue, any baking chocolate works. Try to stick to the darker varieties, as there is already sweetness from the granulated sweetener used.
The best healthy Sugar Substitutes to use
These healthy flourless zucchini brownies can be 100% sugar free, thanks to the granulated sweetener used. I always granulated monk fruit sweetener or swerve, as they both have the taste and consistency of white sugar.
For a refined sugar free option, I love using coconut palm sugar.
My father, who suffers from diabetes, can tolerate artificial sweeteners like sucralose or aspartame. I have made him these using sucralose, and they work well but are VERY sweet.
If sugar isn’t an issue, white or brown sugar works fine.
Tips and Tricks for perfect flourless zucchini brownies
- Line your pan with parchment paper or aluminum tin foil, for easy removal. I also find that this cooks the brownies more evenly
- Melt your coconut oil and chocolate chips before adding the other ingredients- This will ensure the coconut oil doesn’t separate in the middle of baking
- Different chocolate chip brands differ, so cooking time may vary- Remove from oven when JUST cooked in the center, as it will continue firming up once cooling in the pan
- For ultra gooey, fudgy flourless brownies, remove from the oven when ‘just’ cooked, and chill overnight before cutting into bars
- For THICKER brownies, use a small loaf pan
Flourless Paleo Vegan Zucchini Brownies (Keto, Low Carb)
- 1/3 cup coconut oil
- 225 grams chocolate chips of choice Just over 1 1/4 cups
- 3/4 cup granulated sweetener of choice * See notes
- 1/4 cup zucchini, grated, with moisture removed approximately 1 small zucchini
- 2 large eggs ** See notes for tested vegan options
- 2 tbsp cocoa powder
- 3 tbsp arrowroot powder Can substitute for corn starch
- Preheat the oven to 350F/180C. Line an 8 x 8-inch pan or small loaf pan with parchment paper or tin foil. Lightly grease and set aside.
- In a microwave-safe bowl or stovetop, combine your coconut oil and chocolate and melt until combined and smooth.
- Transfer the mixture to a large mixing bowl. Add your eggs (or applesauce/banana), zucchini and granulated sweetener of choice and mix well. Add your cocoa powder and arrowroot powder and whisk very well, until smooth and combined.
- Pour into the lined pan and spread it out evenly. Bake for 20-25 minutes, or until a toothpick comes out the center 'just' clean. Remove from oven and allow brownies to cool in the pan for 15 minutes, before transferring to a wire rack to cool completely.
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