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.
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.
Notes
* Sugar free granulated sweeteners include monk fruit sweetener (I used this!) or swerve. See post for other options. For a refined sugar free sweetener, use coconut palm sugar.** For a vegan substitution, I used a scant 1/2 cup applesauce. Flax eggs work but are VERY oily on the exterior. Banana works too but is overpowering in taste. Flourless Paleo Vegan Zucchini Brownies (Keto, Low Carb) are best kept refrigerated for the best texture. They are freezer friendly too.For ultra gooey, fudgy brownies, underbake them and allow to cool overnight in the refrigerator.