Best Low Carb Zucchini Brownies

This Low carb zucchini (courgette) brownies recipe is super delicious and fudgy. It is one of the best low carb zucchini desserts I have ever made.

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

Moreover, 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, they will love these brownie bites; most children do not like eating zucchini, but they will definitely eat these zucchini brownies without even noticing that there is any zucchini in it.

Nutrition Benefits Of Zucchini

Zucchini is an excellent source of vitamin B6, A, C and folic acid. Also, it is high in antioxidants. Also, it has so many health benefits; such as it may help in digestion, decrease blood sugar level and even promote heart health.

Low carb zucchini Brownies Ingredients

• 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: use large eggs
• Vanilla extract
• Pecan (optional): using it adds crunchiness to the least, you can replace it with almond or walnut

How To Make Keto Low carb zucchini Brownies

• In a medium-sized bowl, add vanilla extract to the eggs then whisk using the electric whisk
• Add erythritol and cocoa powdered, whisk
• Then, add the butter to the chocolate chips then microwave for 30 seconds, then using a fork combine them well
• Add the chocolate mixture to the batter and continue whisking
• After that, add almond flour and baking powder, mix
• Then, add the grated zucchini and mix using a spatula
• Line an 8x8 baking dish with parchment paper then pour the batter into the baking dish
• Add the pecan on the top
• Bake for 35 minutes at 180C, or until fully baked
• Allow the brownies to cool before slice and serve

Top Tips!

• Add some chopped pecans to the batter.
• You can replace shredded zucchini with 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.

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.

More Keto Brownie Recipes

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

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