These zucchini brownies are a healthy way to sneak veggies into fudgy brownies! Made in just one bowl, these keto zucchini brownies are made without eggs or sugar, but you would never tell.
Adding zucchini to keto brownies has been a game changer. It adds extra moisture, that in turn, makes the brownies extra fudgy and gooey. It also gives some added nutrition, without even knowing there are any hidden veggies in them! You can’t taste it- They are loaded with chocolate flavor in every bite.
Made with no grains and no sugar, you are left with rich and delicious chocolate zucchini brownies. They are also made without eggs, so suitable for a gluten free and vegan diet!
How to make keto zucchini brownies
- Almond Flour– Almond flour is a fantastic low carb and keto friendly flour, which provides a light and airy texture. Although it is made from ground almonds, they do not have a strong almond flavor. You can use either blanched almond flour or superfine almond flour for these brownies. You can use almond meal, but the texture will be more gritty.
- Flax eggs– You need the equivalent of 4 flax eggs. To make 4 flax eggs, you’ll add 1/2 cup water to the ground flaxseed and let sit for 15 minutes, for a gel to form. You can use whole eggs if you prefer, however, they will no longer be vegan zucchini brownies.
- Cocoa powder– A good quality cocoa powder provides a delicious, rich, and decadent chocolate flavor. Dutch-processed cocoa powder is used, but for a richer and darker flavor, use dark cocoa powder.
- Granulated Sweetener– Granulated monk fruit sweetener is a keto, low carb and paleo sweetener that is 100% sugar free and contains zero calories. This particular brand also ensures a glossy, crinkly top on the brownies, which we adore! You can also use erythritol.
- Almond Butter– Adding a nut or seed butter replaces butter and oil, typically found in brownies. Smooth almond butter and sunflower seed butter are my favorites, as they have a mild flavor. Peanut butter can also be used, but it will no longer be paleo zucchini brownies.
- Vanilla Extract– Adding vanilla extract really helps bring out the rich, chocolate flavor. You can substitute this for almond extract but use half the amount.
- Shredded Zucchini– Adds a little extra moisture and of course, some nutrition. Be sure to remove any excess moisture from the zucchini, otherwise, the brownies will fall apart and be soggy in the center.
- Chocolate Chips– Optional, but highly recommended.
- Step 1: Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
- Step 2: Prepare your flax eggs by combining your ground flaxseed with your water. Allow sitting for 15 minutes, until a gel forms.
- Step 3: In a large mixing bowl, combine your dry ingredients and mix well. In a separate mixing bowl, add your flax egg, vanilla extract, almond butter, and mix well. Combine your wet and dry ingredients and mix until combined. Gently fold in your shredded zucchini until fully incorporated.
- Step 4: Transfer your brownie batter into the lined pan. Bake for 35-40 minutes, or until a skewer comes out ‘just’ clean.
- Step 5: Allow zucchini chocolate brownies to cool in the pan completely, before slicing into pieces.
Zucchini Brownies Tips
- Do not overbake the zucchini brownies as they continue to cook as they cool down. Remove them from the oven when they are ‘just’ done, and a skewer comes out clean.
- Add chocolate chips or a chopped up keto chocolate bar, for an extra boost of chocolate.
- Avoid using peanut butter (as opposed to almond butter) as the flavor can be overpowering.
- I only tried a flax egg as an egg substitute. I cannot vouch for other egg substitutes. If you don’t follow a vegan/eggless diet, you can replace it with 4 large eggs.
Storing and Freezing Zucchini Brownies
- To store: Zucchini brownies are super fudgy and moist and need to be stored in the refrigerator. Either place them in a sealed container or on a plate covered in plastic wrap. They will keep well for up to 1 week.
- To freeze: Ensure each brownie is individually wrapped in parchment paper, and placed in a ziplock bag or shallow container. Frozen brownies will keep well for up to 6 months.
- To thaw: To enjoy brownies from the freezer, allow to thaw at room temperature completely, or overnight in the fridge.
More Easy Keto Desserts
Zucchini Brownies (Keto + Vegan!)
- 4 flax eggs or 4 large eggs * See notes
- 1 cup almond flour
- 3/4 cup cocoa powder
- 1 1/2 cups granulated sweetener of choice
- 1 tsp baking powder
- 1/2 cup almond butter can sub for almond butter or another nut/seed butter
- 1 tsp vanilla extract
- 1/4 cup zucchini shredded and excess moisture removed
- 1/2 cup chocolate chips of choice optional
- Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
- Prepare your flax eggs by combining 1/4 cup ground flaxseed with 3/4 cup water. Let it sit for 15 minutes for a gel to form.
- In a large bowl, combine your almond flour, cocoa powder, sweetener, and baking powder and mix well. In a separate mixing bowl, add your almond butter, vanilla extract, and flax eggs and mix well. Combine your wet and dry ingredients and mix until fully incorporated. Fold in your shredded zucchini. If using chocolate chips, add them here too.
- Transfer your brownie batter to the lined pan and bake for 35-40 minutes, or until a toothpick comes out just clean from the center.
- Allow brownies to cool in the pan completely before slicing into pieces.