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.
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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
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.