These ultra-fudgy Keto Zucchini Brownies are the perfect summer indulgence. The finely shredded zucchini keeps them moist and tender, while still sneaking in a little extra nutrition too!
I kid you not when I say that these might just be the best keto brownies I have ever made. Given the vast array of low carb brownie recipes I have created over the years, that’s a bold statement indeed. But I stand by it.
And while the brownies are ridiculously good on their own, topping them with some creamy keto chocolate frosting takes them above and beyond. Because that, my friends, is the ADIDAF way!
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If you need ways to use your abundance of summer produce, these keto zucchini brownies are for you. Made with shredded zucchini and almond flour, they have the perfect fudgy, rich texture and a deep chocolate flavor. You won’t miss the sugar!
And you won’t believe how easy they are to make—all in one bowl with everyday keto ingredients!
Why you will love this recipe
- Rich, fudgy texture: The shredded zucchini makes them ultra-moist without a ton of butter or oil.
- Deep chocolate flavor: A good brownie should always be insanely chocolatey!
- Sugar-free chocolate frosting: What’s more delectable than a frosted brownie?
- Easy to make: There’s no need to salt and drain the zucchini, so this recipe saves time and effort.
- Gluten and grain-free: Made with almond flour so you can indulge without worry.
- Perfect way to use up extra summer zucchini!
- Make them ahead: These zucchini brownies store well in the fridge or the freezer.
- Fabulous macros: With only 4 grams of carbs per serving, they are a wonderful keto-friendly treat.
Ingredient Notes
- Almond flour:Â Make sure you are using a finely ground almond flour for the best consistency. You can also use sunflower seed flour, if you need to be nut-free.
- Sweetener: Use a granular sweetener for the brownies and a powdered sweetener for the frosting. See Tips for Success for more info about sweeteners.
- Cocoa powder:Â I prefer Dutch process cocoa powder when baking keto brownies. It has a deeper, richer chocolate flavor and mixes with the other ingredients better.
- Espresso powder: This is optional, but it does help enhance the chocolate flavor.
- Oil: Almost any oil or melted butter will work for the brownie base.
- Zucchini: You will need to shred the zucchini first, but do not drain out the extra moisture.
- Chopped nuts: You don’t have to add chopped nuts but they give the brownies a little crunch. Use walnuts or pecans.
- Butter and cream cheese: The frosting uses both of these to create a dreamy chocolate frosting. Make sure both are well softened prior to mixing.
- Heavy whipping cream: This helps thin out the frosting so it is creamy and easy to spread.
- Baking staples: Eggs, vanilla extract, baking powder and salt.
Overview: How to Make Zucchini Brownies
- Prepare the batter: Whisk the dry ingredients, then add all of the west ingredients and stir to combine well.
- Add the chopped nuts: If you choose to add the nuts, stir about 1/3 cup into the batter and reserve the remaining nuts for the top.
- Bake the brownies: Spread the mixture in a greased 9×9 pan and bake until they are puffed on top and just firm to the touch. Let them cool completely.
- Prepare the frosting: Beat the frosting ingredients together until smooth and creamy. It helps to beat the butter and cream cheese together first, until they are well combined and smooth.
- Assemble and chill: Spread the frosting over the cooled brownies and refrigerate to help firm up before cutting into bars.
Tips for Success
I highly recommend using a metal pan for these keto zucchini brownies, preferably 9×9 inches (like this one). Metal conducts heat better than glass or ceramic, and far better than silicone. The zucchini adds a lot of moisture and metal pans will ensure that the brownies bake through properly.
For most of my brownie recipes, I recommend taking them out before the center is fully baked through, to make them extra fudgy. In this recipe, I don’t recommend that approach. They need to be fully baked through the center so that they aren’t mushy. Once the top of the brownies seems firm in the center, they are done.
If you choose not to frost the brownies, add more sweetener (another 1/4 cup). I keep the brownies themselves light on sweetener because I knew it would balance out nicely with the sweet frosting.
Sweetener Options
The brownies work well with any kind of granular sweetener. I used mostly allulose for mine. Do keep in mind that different sweeteners bake a little differently so keep a close eye on them in the oven.
The frosting should be made with powdered sweetener. I used a mix of erythritol and allulose.
Frequently Asked Questions
Finely shredded zucchini is a wonderful way to add moisture to baked goods like cakes, brownies, and muffins. It helps reduce the need for a lot of oil or butter, and it adds some nutrition to the treats. It also tastes great! That’s why recipes like keto zucchini bread are so popular.
Because they are so moist and have a creamy frosting, I recommend storing the bars in a covered container in the fridge. You can also freeze the bars for up to 2 months.
This keto zucchini brownie recipe has 4.1g of carbs and 1.8g of fiber per serving. If you count net carbs, that comes to 2.3g carbs per bar.
More recipes you’ll love!
Keto Zucchini Brownies Recipe
Servings: 16 brownies
These ultra-fudgy Keto Zucchini Brownies are the perfect summer indulgence. The finely shredded zucchini keeps them moist and tender, while still sneaking in a little extra nutrition too!
Frosting
- 1/4 cup (56.75 g) butter, well softened
- 2 ounces (56.7 g) cream cheese, well softened
- 3 tbsp (15.22 g) cocoa powder
- 1/2 cup (95 g) powdered sweetener
- 1/4 cup (59.15 ml) heavy whipping cream, room temperature, (more as needed)
- 1/2 tsp vanilla extract
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Brownies
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Preheat the oven to 325ºF and lightly grease a 9×9 inch metal baking pan.
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In a large bowl, whisk together the almond flour, sweetener, cocoa powder, baking powder, espresso powder, and salt.
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Add the eggs, oil, zucchini, and vanilla extract and stir until well combined. Stir in about 1/3 cup of the chopped walnuts, if using.
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Spread the mixture in the pan and sprinkle with the remaining chopped walnuts. Bake 18 to 25 minutes, or until the brownies are puffed on top and just firm to the touch.
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Remove and let cool completely in the pan.
Frosting
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In a medium bowl, beat the butter and cream cheese together until very smooth. Beat in the cocoa powder and sweetener.
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Add the heavy cream a little at a time, beating after each addition. Beat in the vanilla extract, and more cream as needed to achieve a spreadable consistency.
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Spread over the cooled brownies and refrigerate 30 minutes to help firm up both the brownies and the frosting before cutting into bars.
Serving: 1brownie | Calories: 142kcal | Carbohydrates: 4.1g | Protein: 3.6g | Fat: 14.9g | Saturated Fat: 4.7g | Fiber: 1.8g
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Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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