These gooey keto zucchini brownies are so fudgy, they are the best keto and vegan dessert recipe! Made with no grains, no butter, and no eggs, these chocolate zucchini brownies take less than 45 minutes to make!
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.
* To make flax eggs, prepare 1/4 cup ground flaxseed with 3/4 cup water. Let sit for 15 minutes, for a gel to form. Fudgy Keto Zucchini Brownies should be stored in the fridge in a sealed container or on a plate covered. They will keep this way for 7 days.Brownies are freezer friendly and will keep well frozen for up to 6 months.