Flourless Zucchini Brownies

Finding a dessert that satisfies your chocolate cravings while staying keto-friendly can feel nearly impossible. After all, most brownies are loaded with sugar and flour, making them off-limits when you’re watching your carbs, and it gets even trickier when you’re trying to sneak some vegetables into your family’s diet without anyone noticing.

Luckily, these keto zucchini brownies check all the boxes: they’re rich and fudgy, packed with hidden veggies that nobody will detect, and simple enough to whip up whenever that chocolate craving hits.

What Kind of Zucchini Should I Use?

For these brownies, medium-sized zucchini work best because they’re easier to shred and have fewer seeds than the really large ones. You don’t need to peel the zucchini – the skin adds moisture and blends right into the brownies, plus you won’t even notice it’s there. When you’re shredding, use the large holes on a box grater or the shredding attachment on your food processor to get the right texture. One important tip: don’t squeeze out the moisture from your shredded zucchini like you might for other recipes – that liquid actually helps keep these brownies nice and fudgy.

Options for Substitutions

These keto brownies are pretty forgiving when it comes to swaps, though a few ingredients are non-negotiable:

• Almond flour: This one’s important to keep as-is for the keto aspect and texture. Coconut flour won’t work here as it absorbs way more liquid and would make your brownies dry and crumbly.
• Granular sweetener: Any keto-friendly granular sweetener works – erythritol, monk fruit blend, or allulose are all good options. Just stick with granular for the brownie batter and powdered for the frosting.
• Avocado oil: You can easily swap this with melted coconut oil, melted butter, or any neutral oil you have on hand.
• Espresso powder: This just deepens the chocolate flavor, so feel free to skip it if you don’t have any. Your brownies will still taste great.
• Walnuts: Not a fan of walnuts? Try pecans, almonds, or sugar-free chocolate chips instead. Or leave them out completely for a smoother texture.
• Heavy whipping cream: For the frosting, you can use full-fat coconut cream as a dairy-free option. Start with less and add more until you reach your desired consistency.

Watch Out for These Mistakes While Baking

The biggest mistake people make with zucchini brownies is squeezing out the moisture from the shredded zucchini, which actually removes the natural liquid that keeps these brownies fudgy and prevents them from turning dry and crumbly.

Overbaking is another common issue – since keto brownies don’t brown like regular ones, pull them from the oven when a toothpick inserted in the center comes out with a few moist crumbs, not completely clean.

Make sure your butter and cream cheese for the frosting are truly softened to room temperature, not melted, or you’ll end up with a runny frosting that slides right off instead of a smooth, spreadable layer.

Finally, don’t skip the chilling time after frosting – those 30 minutes in the fridge help the frosting set properly and make cutting clean squares much easier.

What to Serve With Keto Zucchini Brownies?

These brownies are rich and fudgy enough to stand on their own, but a dollop of whipped cream or a scoop of sugar-free vanilla ice cream takes them to the next level. I love serving them with a hot cup of coffee or espresso since the chocolate flavor pairs so well with a strong brew. If you’re looking for something a bit different, try them with fresh raspberries or strawberries on the side – the tartness of the berries cuts through the richness of the frosting nicely. For a fun dessert board, you can also add some mixed nuts, a few squares of dark chocolate, and maybe some cheese if you’re feeling adventurous with your keto snacks.

Storage Instructions

Store: Keep your zucchini brownies in an airtight container in the fridge for up to 5 days. The frosting stays nice and creamy when chilled, and honestly, I think they taste even better the next day once all the flavors have had time to meld together.

Freeze: These brownies freeze really well for up to 3 months. I like to cut them into individual squares and wrap each one in plastic wrap before putting them in a freezer bag. That way you can grab just one or two whenever a chocolate craving hits without thawing the whole batch.

Serve: Let frozen brownies thaw in the fridge overnight or at room temperature for about 30 minutes. They’re delicious cold straight from the fridge, but if you prefer them warm, just pop one in the microwave for 10-15 seconds to get that fresh-baked texture back.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1850
• Protein: 32-36 g
• Fat: 145-155 g
• Carbohydrates: 70-80 g

Ingredients

For the brownies:

• 1 1/4 cups almond flour
• 1/2 cup sweetener
• 1/3 cup cocoa powder
• 1 tsp baking powder
• 1 tsp espresso powder
• 1/4 tsp salt
• 1/4 tsp ground cinnamon
• 2 eggs
• 1/2 cup avocado oil
• 2 cups zucchini (finely shredded and squeezed dry of all excess moisture)
• 1 1/2 tsp vanilla
• 1/2 cup walnuts

For the frosting:

• 1/4 cup butter
• 2 oz cream cheese (room temperature)
• 1/4 cup cocoa powder
• 1/2 cup sweetener (sifted)
• 1/4 cup heavy cream
• 1/2 tsp vanilla
• 1 pinch fine salt

Step 1: Prepare the Pan and Mise en Place

• 9×9 inch baking pan
• 2 cups zucchini
• 1/2 cup walnuts

Preheat your oven to 325°F and grease a 9×9 inch baking dish (or similar size).

While the oven heats, prepare your ingredients: place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove all excess moisture—this is crucial for preventing wet, dense brownies.

Chop the walnuts into roughly 1/4-inch pieces and set aside.

Step 2: Build the Dry Ingredient Base

• 1 1/4 cups almond flour
• 1/2 cup sweetener
• 1/3 cup cocoa powder
• 1 tsp baking powder
• 1 tsp espresso powder
• 1/4 tsp salt
• 1/4 tsp ground cinnamon

In a medium bowl, whisk together the almond flour, sweetener, cocoa powder, baking powder, espresso powder, salt, and cinnamon.

Whisking is key here—it aerates the dry ingredients and ensures the leavening agent (baking powder) is evenly distributed throughout, which helps the brownies rise uniformly.

Set this mixture aside.

Step 3: Create and Combine the Wet Mixture

• 2 eggs
• 1/2 cup avocado oil
• 1 1/2 tsp vanilla
• dry ingredient mixture from Step 2
• 1/3 cup walnuts

In a large bowl, whisk together the eggs, avocado oil, squeezed dry zucchini, and vanilla extract until well combined.

The oil and eggs emulsify to create a rich, moist crumb structure.

Pour the dry ingredient mixture from Step 2 into the wet ingredients and stir gently until just combined—don’t overmix, as this can lead to tough brownies.

Fold in 1/3 cup of the chopped walnuts.

Step 4: Bake the Brownies

• batter from Step 3
• 1/3 cup walnuts

Transfer the batter from Step 3 into the prepared pan and spread evenly.

Top with the remaining 1/3 cup chopped walnuts, pressing them gently into the surface for texture and flavor.

Bake at 325°F for 18 to 25 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter).

I find that checking at 18 minutes helps prevent overbaking—these brownies are delicate and can dry out quickly.

Step 5: Cool the Brownies Completely

Remove the brownies from the oven and let them cool in the pan on a wire rack for at least 15-20 minutes until they reach room temperature.

This cooling time is essential—the brownies will firm up and be easier to frost without the frosting melting off.

Step 6: Prepare the Cream Cheese Frosting

• 1/4 cup butter
• 2 oz cream cheese
• 1/4 cup cocoa powder
• 1/2 cup sweetener
• 1/4 cup heavy cream
• 1/2 tsp vanilla
• 1 pinch fine salt

While the brownies cool, make the frosting.

In a medium bowl, beat the room-temperature butter and cream cheese together until completely smooth and light, about 2-3 minutes.

Add the cocoa powder and sifted sweetener, beating until combined.

Gradually add the heavy cream and vanilla, beating until the frosting reaches a spreadable consistency.

I like to sift the sweetener before adding it to avoid lumps that can make the frosting gritty.

Step 7: Frost and Chill

• cooled brownies from Step 5
• cream cheese frosting from Step 6

Spread the frosting from Step 6 evenly over the cooled brownies using an offset spatula or the back of a spoon.

Place the pan in the refrigerator and chill for at least 30 minutes to allow the frosting to set and the flavors to meld.

Once chilled, cut into squares and serve.

Flourless Zucchini Brownies

Delicious Flourless Zucchini Brownies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 12 pieces

Calories: 1775

Ingredients Method

Ingredients

  

For the brownies:

• 1 1/4 cups almond flour
• 1/2 cup sweetener
• 1/3 cup cocoa powder
• 1 tsp baking powder
• 1 tsp espresso powder
• 1/4 tsp salt
• 1/4 tsp ground cinnamon
• 2 eggs
• 1/2 cup avocado oil
• 2 cups zucchini (finely shredded and squeezed dry of all excess moisture)
• 1 1/2 tsp vanilla
• 1/2 cup walnuts

For the frosting:

• 1/4 cup butter
• 2 oz cream cheese (room temperature)
• 1/4 cup cocoa powder
• 1/2 cup sweetener (sifted)
• 1/4 cup heavy cream
• 1/2 tsp vanilla
• 1 pinch fine salt

Method

 

1. Preheat your oven to 325°F and grease a 9x9 inch baking dish (or similar size). While the oven heats, prepare your ingredients: place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove all excess moisture—this is crucial for preventing wet, dense brownies. Chop the walnuts into roughly 1/4-inch pieces and set aside.
2. In a medium bowl, whisk together the almond flour, sweetener, cocoa powder, baking powder, espresso powder, salt, and cinnamon. Whisking is key here—it aerates the dry ingredients and ensures the leavening agent (baking powder) is evenly distributed throughout, which helps the brownies rise uniformly. Set this mixture aside.
3. In a large bowl, whisk together the eggs, avocado oil, squeezed dry zucchini, and vanilla extract until well combined. The oil and eggs emulsify to create a rich, moist crumb structure. Pour the dry ingredient mixture from Step 2 into the wet ingredients and stir gently until just combined—don't overmix, as this can lead to tough brownies. Fold in 1/3 cup of the chopped walnuts.
4. Transfer the batter from Step 3 into the prepared pan and spread evenly. Top with the remaining 1/3 cup chopped walnuts, pressing them gently into the surface for texture and flavor. Bake at 325°F for 18 to 25 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). I find that checking at 18 minutes helps prevent overbaking—these brownies are delicate and can dry out quickly.
5. Remove the brownies from the oven and let them cool in the pan on a wire rack for at least 15-20 minutes until they reach room temperature. This cooling time is essential—the brownies will firm up and be easier to frost without the frosting melting off.
6. While the brownies cool, make the frosting. In a medium bowl, beat the room-temperature butter and cream cheese together until completely smooth and light, about 2-3 minutes. Add the cocoa powder and sifted sweetener, beating until combined. Gradually add the heavy cream and vanilla, beating until the frosting reaches a spreadable consistency. I like to sift the sweetener before adding it to avoid lumps that can make the frosting gritty.
7. Spread the frosting from Step 6 evenly over the cooled brownies using an offset spatula or the back of a spoon. Place the pan in the refrigerator and chill for at least 30 minutes to allow the frosting to set and the flavors to meld. Once chilled, cut into squares and serve.