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Fudgy Keto Zucchini Brownies that taste like the real thing! Moist, dense, and gooey!
I’m crazy about these zucchini brownies! The center is wonderfully fudgy and the top even has a thin crackly top! They truly taste like high-carb brownies and you will have a hard time stopping after just one!
Don’t be afraid to try them out, even if you hadn’t had much luck with keto brownies in the past that were cakey, dry, or crumbly! I think Imay even like these brownies more than my Keto Almond Butter Brownies (though it is a close race).
Why add zucchini?
I love adding zucchini to my baked goods, like in my delicious Keto Zucchini Bread. It’s a great way to add some vegetables and nutrition to your diet (and your picky kids’ diet!) while making them taste good!
Zucchini works great for providing moisture, especially in these delectable brownies. It’s a low-carb veggie, and once you incorporate it into your batter, you really can’t even tell that they are there.
Not to mention that in the summer, I ALWAYS have too many zucchini and like making something other than zucchini casserole with them!
Watch the recipe video here!
Tips for making the perfect fudgy brownies!
Zucchini. For this recipe, you need 1 cup of FINELY grated zucchini (that’s just about 1 small zucchini). No peeling necessary. Also, don’t worry about draining the zucchini. Just add the grated zucchini straight to your batter.
Please keep in mind that zucchinis can vary in water content. Large zucchinis carry more water and if you do use half or so of a large zucchini, squeeze out some of the liquid before adding to the batter.
Chocolate and cocoa. We use a combination of keto-friendly chocolate chips and unsweetened cocoa powder to give our brownies a chocolate flavor with some depth. Melt the chocolate chips in the hot butter and whisk the cocoa powder in with the dry ingredients. I use Dutch-processed cocoa because of its dark color and rich flavor, but regular cocoa powder works, too.
Moisture absorption. After you poured your batter into your prepared, let the batter sit and absorb the moisture from the zucchini for 5 minutes before baking the brownies.
Baking. Bake the brownies for about 25 minutes, just until the top looks set, but still a little jiggly in the center. Don’t OVERBAKE or the brownies will come out dry.
Cooling. You need to let them cool COMPLETELY before you cut into them. The waiting is the hardest part of the recipe!
Forget dry brownies and try these Fudgy Zucchini Brownies!
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MORE KETO-FRIENDLY ZUCCHINI RECIPES
Fudgy KETO Zucchini Brownies
- Preheat oven to 350 ℉. Line 8×8-inch baking pan with parchment paper.
- In a medium bowl, whisk together almond flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, use hand mixer to whisk eggs with vanilla extract until frothy. Set aside.
- Over medium-low heat, heat butter and erythritol while whisking until butter is completely melted and hot. Turn off heat, add chocolate chips, and stir until they are completely melted.
- Add butter mixture to egg mixture and stir until smooth. Then add dry mixture and grated zucchini* and stir JUST until well combined. Pour batter into prepared pan and let sit for 5 minutes.
- Bake for 25 minutes, just until top looks set (don't overbake!). Remove from oven and let cool down completely before cutting.