It’s the end of the zucchini season. What’s left after you’ve fed up with the zucchini noodles, zucchini bread and all those other zucchini creations? Zucchini brownies are a great way to use up the rest of your zucchini while sneaking vegetables into your dessert.
Here’s how to make them.
Fudgy Keto Zucchini Brownies Recipe
Time in the kitchen: 30 minutes including 20 minutes of baking time
- ¾ c pressed dry grated zucchini (about 1 medium-sized zucchini)
- ¼ c salted butter
- ? c almond butter
- 50 g dark chocolate (we used 90%)
- 2 TEA SPOONS. Vanilla extract
- 7 tbsp. Coconut sugar (or granulated monk fruit sweetener)
- ? c almond flour
- 5 tbsp. Cocoa powder
- ½ tbsp. Tapioca starch
- 2 large eggs
- 50g dark chocolate, either fries or chopped chocolate (we used 90%)
Using a box grater, rub a zucchini on the side of the grater with small holes. Squeeze the zucchini with paper towels or a small towel until it is fairly dry. Measure the zucchini after squeezing out the liquid.
Melt the butter and chocolate, then mix in the almond butter. Fold in the grated zucchini and vanilla extract.
Add the almond flour, sweetener, cocoa powder and tapioca starch.
Whisk the eggs and mix into the batter. Fold the chopped chocolate / chocolate chips into the batter.
Preheat your oven to 350 degrees Fahrenheit. Line a square baking pan with parchment and add the batter to the pan. If you wish, you can also sprinkle some chopped chocolate over it.
Bake the brownies for 10 minutes, then take them out of the oven and let them rest for 6-8 minutes.
Return the brownies to the oven for an additional 8-10 minutes, or until the center of the brownies reads 180 degrees Fahrenheit with a food thermometer.
Let the brownies cool before removing them from the pan and cutting them into 16 squares.
- Make sure to squeeze the zucchini well after grating.
- The double brownie bake method helps the outside edges of the brownie cook at the same rate as the center of the brownies, so you get fudgy brownies with every bite.
- This version of brownie is dense and fudgy. If you’d rather have a cakier brownie, add ¼-½ teaspoon of baking soda to the batter, then bake according to the directions.
- We used 90% chocolate for both the batter and chunks to make a super rich, but not too sweet, chocolatey brownie, but you can use your favorite chocolate.
Nutritional information (1/16 of the recipe):
Fat: 11 g
Total carbohydrates: 10 g
Net carbohydrates: 7g
Protein: 4 g
About the author
Priscilla is a food blogger, recipe developer, and personal chef based out of Missouri. He specializes in low-carb, paleo-free, gluten-free, keto, vegetarian, and low-FODMAP cuisine. See what she’s cooking on Priscilla Cooks and follow her food adventures on Instagram and Pinterest.
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