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keto zucchini brownies

Flourless Zucchini Brownies

Delicious Flourless Zucchini Brownies recipe with step-by-step instructions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.