These Ooey-Gooey Fudgy Zucchini Brownies are so incredibly moist and fudgy, while still being light and fluffy, you won’t ever need another brownie recipe again – take my word for it! Plus, they are Paleo and Keto-friendly, meaning they are flourless and sugar-free (but you’d never guess it)!!
When I first heard about putting zucchini in brownies, I’ll admit, I was pretty skeptical. How would the texture be? Would they taste like vegetables? Would anyone notice there’s zucchini in there? Or, would there be so many “other” ingredients – including sugars, flours, etc. – that they were no longer healthy [i.e., Carrot Cake]?
Well after experimenting and coming up with this recipe, I’ll have to admit that I was very pleasantly surprised! Even the batter was ridiculously tasty. Oh, and did I mention they are flourless, low-carb and healthy! Plus, you can make them all in one bowl!
And the best part? I don’t feel the least bit guilty for eating 1/3 of the pan in one sitting! I mean, they do have vegetables in them, right?! 😉
Servings: 16 Brownies
- 1 cup finely shredded Zucchini (use the smallest blade on a cheese grater. It should look like a puree).
- 6 TB. Almond Butter (the runnier the better; it’s easier to mix)
- 2 TB. Coconut Oil, melted (or sub with any vegetable oil you have)
- 1 large Egg (or flaxseed egg, if Vegan)
- ½ cup Erythritol* (or other granulated sugar of choice)*
- 1 TB. Pure Vanilla Extract
- ½ cup Peanut Flour* (1/3 cup of Almond Flour + ¼ cup of Coconut Flour will work too)
- ¼ cup Chocolate Protein Powder (I used Orgain’s Plant Based Protein Powder)
- ½ cup Unsweetened Cacao Powder (Cocoa Powder works too)
- 2 TB. Maca
- 1 TB. Cinnamon
- 1 tsp. Baking Powder
- ¼ tsp. Sea Salt
- Preheat oven to 350°F. Spray an 8×8″ baking pan with non-stick cooking spray. (I used a Coconut Oil spray.) Set aside.
- In a medium bowl, whisk together the Zucchini, Almond Butter, Coconut Oil, Egg, Erythritol, and Vanilla until well combined.
- Add the Peanut Flour, Protein Powder, Cacao Powder, Maca, Cinnamon, Baking Powder and Salt, folding through until just combined.
- Pour the batter into prepared pan and bake for 20-25 minutes, or until the Brownies spring back when gently touched. Testing with a toothpick doesn’t really work with this recipe; they will be very moist.
- Allow to cool completely (about half an hour) before cutting. If you want them to firm up even more, allow them to fully set in the fridge.
- Cut into squares and enjoy!
If storing at room temperature they’re best eaten within 2 days. If refrigerating, they last 4-5 days.
- If you don’t have/like Erythritol, you can always use another sweetener that measures 1:1 with normal sugar. If you don’t like your Brownies as sweet, you can reduce the amount of “sugar” in the recipe to 1/3 cup.
- If you don’t have Peanut Flour, ¼ cup of Almond Flour + ¼ cup of Coconut Flour will work too, or feel free to add additional Protein Powder. However, the texture may be a bit different than the recipe intends, so just be aware of this.