Best Low Carb Zucchini Brownies

This Low carb zucchini (courgette) brownies recipe is rich, fudgy and easy to make. It is one of the best low carb zucchini desserts I have ever made.

These brownies are made with almond flour, chocolate, butter and zucchini; adding zucchini to this keto brownie recipe makes it so moist and delicious.

I love to have a piece of these moist zucchini brownies with a cup of Homemade Oat Milk Hot Chocolate as an afternoon dessert.

Low Carb Zucchini Brownies Recipe

These keto zucchini brownies have an intense chocolate flavour; if you are a chocolate fan like me, you will adore them. Also, adding pecan on top of these brownie bites gives them crunchiness, which will make it impossible for you to resist having another one.

If you have children like me, I promise you they love these brownie bites. My children do not like eating zucchini, but they love eating these brownies without even noticing any zucchini in them.

Also This is a good way to use any leftover summer zucchini.

Ingredients

Here are all the ingredients I used to make this recipe:

• Almond flour: Sift almond flour.
• Zucchini peeled and grated: I like to peel the zucchini before grating it only when I use it in baking.
• Erythritol: You can replace erythritol by pure maple syrup.
• Cocoa powder: Use unsweetened cocoa powder.
• Baking powder, don't skip it
• Sugar free dark chocolate chips
• Butter: Use it softened or patchily melted.
• Eggs: I prefer large eggs.
• Vanilla extract: to flavor.
• Pecan (optional): I use it to add some crunchiness; you can replace it with almond or walnut.

“See the recipe card for full information on ingredients and quantities.”

How To Make Keto Low Carb Zucchini Brownies

Before starting, preheat the oven to 180C / 350F and line an 8x8 baking pan with parchment paper.

One: In a medium-sized bowl, add vanilla extract to the eggs and whisk using the electric whisk until fluffy. Add erythritol and cocoa powdered, whisk again.

Two: Then, add the butter to the chocolate chips in a small bowl and microwave for 10 seconds, then use a fork to combine them well.

Three: Add the chocolate mixture to the egg mixture and continue whisking. After that, add almond flour and baking powder, mix.

Four: Fold in the grated zucchini using a spatula.

Five: Pour the batter into the baking pan.

Six: Add the pecan on the top and bake for 30-35 minutes. Allow the brownies to cool before slice and serve.

Top Tips!

• Add some chopped pecans to the batter.
• You can replace shredded zucchini with shredded carrots.
• Don't overbake; as soon as a skewer inserted in the centre of the cake comes out clean. It is done.
• Top it with dried fruits.
• I like to use fresh zucchini; however, if you only have frozen zucchini, don't worry; you still can use them. But first, you need to thaw them and squeeze out any excess moisture.

Storage

To store: Keep leftovers in a container in the fridge for 2-3 days.

Freeze: These brownies freeze beautifully; just wrap them twice in plastic wrap or in foil and keep them in the freezer for 1-2 months.

To Thaw: Let them thaw at the kitchen counter at room temperature.

Keto Brownie Recipes

Check out my other low carb brownie recipes:

• Fudgy Low Carb Brownies Using Almond Flour
• Keto Avocado Brownies (Low-carb and Sugar-Free)

More Low Carb Recipes

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Recipe Card