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Keto Zucchini Brownies

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Deliciously moist and fudgy brownies, perfect for satisfying your sweet tooth while keeping it low-carb.

Ingredients

Scale
  • 1 cup finely shredded zucchini
  • 1/2 cup almond flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup erythritol or keto-friendly sweetener
  • 1/2 cup unsweetened apple sauce
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sugar-free chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Prepare the baking dish by greasing it with coconut oil or lining it with parchment paper.
  3. Shred the zucchini and squeeze out excess moisture using a kitchen towel.
  4. Mix the wet ingredients: melted coconut oil, unsweetened apple sauce, and vanilla extract.
  5. Incorporate the dry ingredients: almond flour, cocoa powder, erythritol, baking powder, and salt.
  6. Fold in the shredded zucchini and chocolate chips (if using) until evenly distributed.
  7. Spread the batter into the prepared baking dish.
  8. Bake for 25-30 minutes, until edges are firm but center remains soft.
  9. Let cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Be sure to squeeze out excess moisture from the zucchini for the best texture.

Nutrition

Keywords: keto, brownies, zucchini, low-carb, dessert

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