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Low Carb Zucchini Brownies Recipe

I made you guys something healthy.. Zucchini Brownies. Sounds weird? Yeah. I hear you.. Let me simply state … these areincredibly wet and fudgy AND flour-less and healthy! All in one bowl! Hello low carbohydrate fans!

Low Carb Zucchini Brownies |

The bonus offer? Kids are eating vegetables with no hint whatsoever (* Insert wicked laugh *) My kids are not precisely fans of Zucchini. They pick it out of their food as if I’m trying to eliminate them … even when I attempt and sneak it in. Low an behold they could.not.taste it in these.

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I will not lie. The entire tray was entered less that 6.2 minutes while viewing trash TELEVISION in our pyjamas. Therefore easy to make my 6 year old could have done it with his eyes closed.

Low Carb Zucchini Brownies |

These are low in carbohydrate however high in flavour; sweetened with Stevia or any other natural sweetener you have on hand. However, you can replace the sweetener for coconut palm sugar to keep them refined sugar-free OR regular granulated sugar of you’re not enjoying your carbohydrate intake.

Low Carb Zucchini Brownies |


These brownies are so addicting it’s perhaps a great thing they’re low carbohydrate. Due to the fact that you WILL wish to eat a whole pan. And no I’m not exaggerating.

Low Carb Zucchini Brownies |

Top with 90% chocolate for additional abundant decadence, or any chocolate chips of your choice.

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And do not hesitate to skip the low carbohydrate ice-cream … No in fact, don’t skip the ice cream.

Low Carb Zucchini Brownies |

More Recipe Ideas & Resources

  • ( use the tiniest blade on a cheese grater. It must appear like a puree).
  • 6 tablespoons butter melted
  • 2 tablespoons.coconut oil.
  • measured in melted state (or sub with any grease you have).
  • 1 large egg.
  • 1/2. cup.natural granulated sweetener.
  • ( or granulated sugar of choice– coconut; white sugar) * See Notes.
  • 1 tablespoon pure vanilla extract.
  • 3/4 cup.peanut flour.
  • 1/3 cup unsweetened cocoa powder.
  • If you do not like them too rich),( or 1/4 cup.1.teaspoon.baking powder.
  • 1/4 teaspoon.sea salt.
  • 4 squares Lindt 90% chocolate.( or chocolate of option), cut into pieces/chunks.
  • Guidelines.Preheat oven to 176 F. Line a 8×8 baking pan with baking?parchment paper, or lightly grease with oil spray.
  • Set aside.In a medium bowl, whisk together the zucchini, butter, oil, egg, sweetener (or sugar), and vanilla until well integrated.
  • Add the peanut flour, cocoa powder, baking powder and salt; folding through slowly till just combined. The batter will be thick but should not be dry. (It depends upon just how much liquid your zucchini has!
  • Add 1-2 tablespoons of water) if too dry. Fold in half of the chocolate chunks; pour batter into prepared pan; sprinkle remaining chocolate pieces over the top.
When carefully touched, bake for 30 minutes or till the brownies spring back. (If testing with a toothpick, they will be really wet in the centre BUT they do set and solidify when removed from the oven.).
  1. Permit to cool completely (about half an hour); cut into squares and chill to semi-set.
  2. If keeping at room temperature level they’re finest consumed within 2 days. They last 3-4 days if refrigerating.
  3. Recipe Notes.
  4. I utilize a sweetener that measures 1:1 with normal sugar. If using a more powerful sweetener, determine the quantity required for 1/3 cup regular sugar.
  5. Do NOT substitute the peanut flour with almond flour! The texture will be changed, dried and wrong!

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