Everyone loves these super moist keto chocolate zucchini brownies. Topped with a sugar-free frosting, these low carb brownies are sure to be a hit with friends and family.
My daughter asked me to make some brownies for her. So I created this recipe to see if she noticed that it was a low carb treat.
She went nuts over the frosting and licked the beaters clean. After she found out it was keto friendly, she told me to post the recipe on this blog because it was excellent.
In fact, everyone who ate one of these chocolate zucchini brownies were shocked to find out it had no sugar added. This recipe is a keeper and it's perfect for when you have a garden full of summer squash.
How to make the brownies
These moist keto brownies are so easy to prepare. Just combine the batter ingredients, spread into a pan, then bake. For extra decadence, you can top them off with an optional low carb chocolate frosting.
Preparing the batter
- Mix almond flour, coconut flour, salt, baking soda, and unsweetened cocoa powder together in a large bowl.
- Combine low carb sweetener, oil, vanilla, and eggs together in a separate mixing bowl.
- Add the dry mix into the wet mixture.
- Fold in drained grated zucchini and keto chocolate chips.
Baking and frosting
- Spread the batter into a pan and bake at 350°F for 20 minutes or until done.
- Prepare the frosting by beating together butter, sweeteners, cocoa powder, heavy cream, and vanilla extract.
- Spread the frosting onto cooled brownies.
- Slice and serve!
Carbs per serving
If you make these chocolate zucchini brownies in a square pan, you'll get 9 squares. Each frosted square has about 4g net carbs each. Omitting the frosting will reduce the carbs to just 2g net carbs or 6g total.
In comparison, regular frosted brownies typically have 50 to 65 grams of net carbs. That's a huge difference!
More sweet zucchini recipes
If you'd like to try a few more low carb sweets featuring zucchini, check out some of these other recipes:
- Chocolate Zucchini Bread can be whipped up quickly when you want an easy snack.
- Low Carb Chocolate Cake is a moist and delicious cake made with coconut flour.
- Apple Fritter Bread uses the green summer squash as a mock apple to keep carbs low.
- Keto Apple Crisp is another delicious dessert that uses zucchini instead of apples.
- Chocolate Zucchini Cookies are a great way to sneak in this versatile vegetable into a sweet snack.
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Chocolate Zucchini Low Carb Brownies
Video
Ingredients
Brownies
- 1 cup grated zucchini excess liquid removed
- ¾ cup almond flour
- ¼ cup coconut flour
- ½ cup low carb sugar substitute
- ¼ teaspoon salt
- ¾ teaspoon baking soda
- ¼ cup cocoa
- ¼ cup sugar-free chocolate chips
- 1 teaspoon vanilla extract
- ¼ cup coconut oil melted
- 1 egg beaten (use 2 eggs for more cake-like texture)
Frosting
- ½ cup butter softened
- ½ cup Swerve Confectioners Powdered Sweetener
- 5 tablespoons unsweetened cocoa powder
- 2 tablespoons heavy cream or more as needed to thin consistency
- 1 teaspoon vanilla extract
- ¼ teaspoon stevia extract powder
Instructions
Brownies
- Preheat oven to 350 degrees. Grease an 8×8 inch baking pan or similar sized pan.
- Mix low carb sweetener, oil, vanilla and eggs in large bowl.
- Mix dry ingredients together then stir into to wet mixture. Mixture will be very thick.
- Fold in zucchini and chocolate chips.
- Spread into greased pan.
- Bake 20 minutes or until toothpick inserted in center comes out clean.
Frosting
- Place all frosting ingredients in a medium bowl and beat with electric mixer until well blended.
- If desired, top brownies with frosting after they are cool.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First Published: July 18, 2010... Last Updated: May 13, 2020
Sallyjojo
SO good! used 1 egg and zucchini from the freezer well drained. For frosting only used 1/2 cup of swerve powdered, no stevia and used strong instant coffee instead of cream. Will make again!
Rebecca Wright
This was a delicious recipe! And that was after I made several mistakes. I didn’t drain The grated zucchini, and although while I melted the oil, I forgot to add it to the recipe! It still came out moist and delicious! I am sending the recipes to some who are also eating keto foods. Thank you for such a wonderful new addition to our list of well liked keto foods!
MonaLisa
I used the Pampered Chef individual brownie pan which netted 12 brownies. I used 2 eggs, Monkfruit sweetener, and my zucchini shredded was just over a cup. The smell amazing - just like real brownies! These were delicious but crumbly. I like them straight from the fridge (cold). I did not add frosting, chocolate chips or nuts. I think I'll melt some sugar free chocolate chips next time and add them to the batter. I'll also be using my silicone cupcake mold next time. They were a little difficult to remove from the metal pan, even after spraying with Pam. Thanks for a yummy recipe.
Sherry
I made these and they turned out very salty, I followed the recipe exactly, I’m a bit confused. I did use stevia for the sweetener, would you use more than 1/2 cup or just a different sugar substitute?
Lisa MarcAurele
You could try leaving out the salt as there's sodium in baking soda. I find sweetener amounts vary by taste. I used about half cup of sugar substitute but if it wasn't sweet enough for you, feel free to adjust to taste.
Rebecca
I always add instant coffee granules to any chocolate recipe. Also added some SF applesauce to counteract the coconut flour which tends to soak up liquids. Didn’t need icing but tastes great served with whipping cream. Thank you for the recipe.
Nancy George
Do you need to use the bit of coconut flour? What about all almond flour? I'm adding it to my grocery list but wondered whats the difference in it?
Lisa MarcAurele
All almond flour should work. You may need a little xanthan gum to prevent crumbling.
Jennifer
What kind of low carb sweetener do you use?
Lisa MarcAurele
I prefer Lakanto white classic, but you can use any sweetener you prefer.
suzanne davidson
This recipe is excellent ...moist and just scrumptious!!! I put in Lilly's chocolate buds ...a real treat!!!
Nanci
I made these just now. Brownie yummy, frosting awful. Try brownie before adding frosting. You really don’t need it. Whip up some HWC instead. Will make brownie again.
Lisa MarcAurele
The flavor of the frosting really depends on the sweetener used. But I agree, it's really not needed!
Tanya Stuart
I made this tonight with some zucchini my friend gave me from her garden. They were so good! Thank you for the awesome recipe!!
Giovanna toledano
Spectacularly moist.... delicious... i could not stop eating them.... did not put the icing on top. Superb!
Rhea
Your zucchini brownies are SOOOO good!! I use the one egg instead of two and they are better than any other sugared brownies. What a great thing to be able to enjoy something so decadent and good for you!! Thank you so much for all your recipes!
Cathy
I made the brownies yesterday and they are delicious, I did have to use 2 eggs because it was really to thick of a batter .
Chandra
Made tonight. Delicious!!!! How do you store the leftovers?
Lisa MarcAurele
I keep the leftovers in the refrigerator or freezer.
Roxie
I just made these. Absolutely wasted my time and ingredients. Followed exactly. Brownies did not rise a bit. Gaggy, dry, awful. Frosting was so bitter it made me pucker. Extremely disappointed. This is my 1st and last.
Lisa MarcAurele
I’m sorry these didn’t work out for you. The brownies should be moist from the grated zucchini as they contain a lot of natural liquid. You don’t want to squeeze too much of that liquid out. Coconut flour can also vary in absorbency so your coconut flour may have been more absorbent than others. As for the bitter taste, you can add in more sweetener if needed or it could have been the stevia. Some stevia can be bitter, especially if too much is used.
Ada
OMG!!!!!! very delicious. I used two eggs and it turned out moist. I liked it so much. Thank you for share this recipe. Thumbs up!!!
Sonia Sharp
It was delicious! I used 2 eggs and I didn’t bother with making the frosting because I wanted to save on the carbs. I think I grated my zucchini to large because the zucchini showed up noticeably after baking. Nonetheless, it still tasted great and my husband said that it did taste like a brownie. I was very satisfied with the results. It was slightly crumbly but it think it will change once I refrigerate them overnight. What I liked best is that for the one serving you get a good size portion!
Patty
By far the best low carb dessert I made! My family LOVED it! Frosting was delicious and brownie not dry. Used all coconut flour cause all I had. Yum
Cherie
Been doing a lot of fun healthy baking while on a very tight strict lock down with the COVID-19 pandemic. We loved these brownies and so did my daughter. Fresh out of the oven (after cooling & icing) I walked them down to her house and we had a little 6+ feet apart visit while she tried them. She was like "wow, holy cow mom these are awesome"!!
Thank you so much for this tasty recipe! I look forward to trying more of your recipies.
Stay safe & healthy & enjoy lots of fun baking !
Lisa MarcAurele
Thanks for sharing the story Cherie! I'm glad you and your daughter were able to enjoy the brownies together during this time of social distancing.
Sierra Schultz
After reading comments about this being too dry, I decided to use 2 eggs instead of 1. These turned out very moist and delicious! I also added walnuts and sprinkled coconut flakes on top.
Freda
So delicious! ????
Kathy Derrick
Made these last night for dessert and the flavor was great. The brownies were moist but crumbly at the same time. I topped with ice cream. Did I have too much flour?
Lisa MarcAurele
I find baked goods can sometimes be crumbly shortly after baking, but they hold together better later (like after a night in the refrigerator). Since cup measurements aren't accurate, it could be a slight variation there.
Lisa
Those look delicious!
Leah
Very taste but mine is crumbly. It is super moist but does not hold together at all. It’s weird because it is so moist. Any idea what I could have done wrong? I did use xylitol for my sweetener but that’s the only difference.
Lisa MarcAurele
Your zucchini may have just had too much liquid. It may have needed to be squeezed in a towel first.
Dolly Rump
This recipe was delish. I actually spread the icing on the cake while it was warm. So it had the texture of a chocolate molten lava cake.
Lisa
Yum! Love the melty icing.
Lauren
Any thoughts on using Granulated swerve or powder stevia in place of the concentrated stevia? Or Xyilitol perhaps?
Lisa
You can sub out the concentrated stevia if desired. 1/4 teaspoon is equivalent to about 1/4 cup or less of sugar.
Renee
I love these brownies, I followed the recipe with minor changes such as, adding 2 tbsp egg whites and Truvia Cane Sugar Blend. I will not use the Truvia again; the texture was a bit gritty but did not distract from the texture or the taste. I will try cinnamon and instant coffee the next time I make it; I really love those flavors. The brownies were moist and delicious even with the small changes. Thank you for a great chocolate recipe that I can enjoy without the issues that I suffer from eating wheat.
Lisa
You're welcome! Thanks for sharing the add of egg whites. I've never used that sweetener blend, but cinnamon and coffee are great flavors to add.
Nicki
Oil is listed as an ingredient....wht kind of oil? Thanks!
Lisa
You can use any fat like coconut oil or avocado oil. Butter should work too.
Lisa
Wondering what the icing in general is carb count wise?
Lisa
It depends on the thickness. But it shouldn't add more than a gram if spread thinly.
Leslie
Don’t waste the ingredients! It was very dry, and crumbled out of the pan. Read the ingredients again to see if I missed something. Followed to a tee ...but noticed asked for one egg but in directions it mentioned eggs(pl).
Don’t think that would have made a big difference.
Lisa
The zucchini makes it moist so it shouldn't have been dry if the zucchini was fresh,
Oli
Any idea what the carb count is without the frosting? Thanks!
Lisa
Here's what My Fitness Pal gives:
Nutrition Facts
Servings 9.0
Amount Per Serving
calories 88
% Daily Value *
Total Fat 6 g 9 %
Saturated Fat 3 g 14 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 21 mg 7 %
Sodium 1229 mg 51 %
Potassium 44 mg 1 %
Total Carbohydrate 4 g 1 %
Dietary Fiber 2 g 6 %
Sugars 1 g
Protein 2 g 5 %
Vitamin A 1 %
Vitamin C 4 %
Calcium 1 %
Iron 4 %
Julie
I am new to the low-carb diet and have a sensitivity to dairy products (primarily whole milk/cream, cheese ok). Do you have any suggestions for a substitute for "heavy cream" in recipes like this one?
Lisa
I use coconut cream when subbing out heavy cream.
Tosha
The fat content--- 229g???.....
Lisa
Fixed. That was the calorie number.
Megan
Just made these tonight. This is my first dessert baking or making since being on Keto for 3 months. My texture of the brownie was not dry as the other reviewer mentioned, it was great, but I just don't know if I'm a fan of the "non-sugar" substitutes. I used the Stevia drops and then the powdered Swerve. Was my 1st time trying that as well. I think the recipe itself was great. But in general for me, I typically have 1 day a month where I slightly indulge on what I want and I think I'll wait for that day before making all these low carb desserts. Thanks a bunch for the recipe though. If your mixture is thick at first once you get the zucchini in, it gets some moisture back.
Lisa
You may want to try blending in monk fruit drops which really helps round out the sweetness. My favorite low carb sweetener is a blend of stevia drops and monk fruit drops. Even my 4 year old loves the taste of the sweetener blend.
joanna schupp
These are so delicious!! I had to use a loaf pan because the batter amount was way too thin for an 8x8 pan. I baked them for 22 minutes and they are great!! Definitely a nice fudgy texture. I plan on adding some walnuts next time for some crunch.
Lisa
I think I may have used a 9x9. Good to know that the loaf worked!
Yvonne
I made this recipe twice and it nevrr turned out. I had to throw it out. It was so dry??
Lisa
The moisture comes from the zucchini so I've never had an issue with dryness. Maybe cut back on the coconut flour as it's the ingredient that absorbs moisture.
Mary Manello
Is the carb content at the end, the result of deducting "fiber", or is that the actual carbohydrate number? I've never been quite sold on that net carb math. Thanks!
Lisa
Those are net carbs. Each frosted brownie has about 7.1g total carbs which doesn't include the erythritol.
Dinki
Hi,
While I love the sound of your recipes and the pretty pictures, I find the idea of making them almost impossible given that these alternative brands (like Swerve) are not available in other parts of the world. Is it possible to use something universal, like xylitol, which will make your recipes much more feasible to make?
Thank you.
Lisa
Any sugar substitute can be used in place of Swerve. I've used Natvia, Sukrin, Pyure and others interchangeably with Swerve. Both erythritol and xylitol can be used in place of Swerve. I like to add a bit of stevia if using xylitol and/or erythritol because I find it enhances the flavor.
Christine
I made these for a bbq and didn't take them the texture was very yuck, nut flour became very grainy. Maybe I did something wrong. It was like the nut swelled up. However, The frosting was to die for!
Lisa
Did you use a fine nut flour?