Name: Fudgy Keto Zucchini Brownies: Healthy & Delicious!
Cook time: 15 min
Total time: 15 min
Ingredients: 1 1/4 cup almond flour; 1/2 cup granular sweetener; 1/4 cup cocoa powder; 1 tsp baking powder; 1 tsp espresso powder; 1/4 tsp salt; 2 large eggs; 1/3 cup avocado oil; 2 cups shredded zucchini (not drained); 1 tsp vanilla extract

The secret to truly fudgy keto zucchini brownies lies in not overbaking them; they should still be slightly wobbly in the center when removed from the oven. This recipe delivers a rich, chocolatey experience while keeping carbs low and incorporating a healthy vegetable. These keto zucchini brownies are for anyone seeking a guilt-free dessert that doesn’t compromise on taste or texture. Finely shredded, undrained zucchini is key here; it provides essential moisture without making the brownies watery. Brownies baked a few minutes too long, until fully firm, lose their fudginess. Pulling them out earlier made all the difference.

⏱ Time: 15 min

👥 Servings: 9

📊 Level: Easy

🥗 10 ingredients

Fudgy Keto Zucchini Brownies: Healthy & Delicious!

Keto Zucchini Brownies: bake these incredibly fudgy and moist treats. A secretly healthy dessert that’s low-carb and gluten-free, perfect for any occasion.

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Cook Time 15

Total Time 15

Course Dessert

Cuisine American

Servings 9

Calories 210 kcal

Ingredients

1 1/4 cup almond flour
1/2 cup granular sweetener
1/4 cup cocoa powder
1 tsp baking powder
1 tsp espresso powder
1/4 tsp salt
2 large eggs
1/3 cup avocado oil
2 cups shredded zucchini (not drained)
1 tsp vanilla extract

Instructions

Preheat oven to 325°F (160°C). Grease and line an 8×8 inch baking pan with parchment paper.
In a large bowl, whisk together the almond flour, sweetener, cocoa powder, baking powder, espresso powder, and salt.
In a separate medium bowl, whisk the eggs, avocado oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry and mix until just combined.
Gently fold in the shredded zucchini until evenly distributed.
Pour the batter into the prepared pan and spread evenly.
Bake for 25-30 minutes, or until the edges are set but the center is slightly soft.
Let the brownies cool completely in the pan on a wire rack before cutting.

Notes

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

Don’t drain the zucchini: The moisture from the shredded zucchini is vital for achieving that desirable fudgy texture. Keep it all in!
Avoid overmixing: Once the wet and dry ingredients are combined, mix only until no streaks of flour remain. Overmixing can develop gluten in the almond flour, leading to a tougher brownie.
The toothpick test: For the fudgiest brownies, pull them from the oven when a toothpick inserted comes out with moist crumbs, not liquid batter, and definitely not completely clean. The residual heat will continue to cook them.

These keto zucchini brownies are a delightful way to enjoy a rich, chocolatey dessert without the guilt. Experiment with adding sugar-free chocolate chips or a sprinkle of flaky sea salt for an extra touch. Enjoy!