Imagine sinking your teeth into a rich, decadent chocolate brownie that's not only mind-blowingly delicious but also completely keto-friendly and secretly packed with hidden vegetables! These Fudgy Keto Zucchini Brownies are the ultimate dessert hack that will make you question everything you thought you knew about healthy treats. Moist, chocolatey, and incredibly satisfying, these brownies prove that diet-friendly desserts can be just as indulgent as their carb-loaded counterparts.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Keto
Serves: 16 brownies
Ingredients
- 1 cup grated zucchini
- 1/2 cup almond flour
- 1/2 cup cocoa powder
- 1/4 cup erythritol
- 1/4 cup coconut oil, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, ensuring the paper overhangs on two sides for easy removal.
- Using a clean kitchen towel, thoroughly squeeze out excess moisture from the grated zucchini. This is crucial to prevent watery brownies and ensure a dense texture.
- In a large mixing bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and salt until well combined and free of lumps.
- In a separate bowl, beat the eggs with melted coconut oil and vanilla extract until smooth and fully incorporated.
- Gradually fold the wet ingredients into the dry ingredient mixture, stirring gently until just combined. Be careful not to overmix.
- Fold in the drained zucchini, ensuring it's evenly distributed throughout the batter.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula and smoothing the top.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from the oven and let cool completely in the pan for at least 30 minutes before lifting out using the parchment paper overhang.
- Cut into 16 equal squares and store in an airtight container in the refrigerator for up to 5 days.
Tips
- Moisture Matters: The key to perfect zucchini brownies is removing excess water. Use a clean kitchen towel to squeeze out as much liquid from the grated zucchini as possible to prevent soggy brownies.
- Don't Overmix: When combining wet and dry ingredients, mix gently and just until combined. Overmixing can lead to tough, dense brownies.
- Check for Doneness: Look for a few moist crumbs when inserting a toothpick. This ensures your brownies stay fudgy and don't dry out.
- Cooling is Crucial: Allow the brownies to cool completely before cutting. This helps them set and makes for cleaner, more defined squares.
- Storage Tip: Store these brownies in an airtight container in the refrigerator for up to 5 days. For best texture, let them sit at room temperature for 10-15 minutes before serving.
- Optional Enhancements: For extra decadence, consider adding sugar-free chocolate chips or a sprinkle of sea salt on top before baking.
Nutrition Facts
Calories: 95kcal
Carbohydrates: g
Protein: 3g
Fat: g
Saturated Fat: g
Cholesterol: 35mg
