Everyone loves these super moist low carb chocolate zucchini brownies. Topped with a sugar-free chocolate frosting, these zucchini brownies are a winner.”Low Carb Chocolate Zucchini Brownies – You must try this recipe.
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Ingredients
Brownies:
- 1 cup grated zucchini
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup powdered erythritol or Swerve
- 1/4 teaspoon stevia concentrated powder
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1/4 cup cocoa
- 1/4 cup sugar-free chocolate chips
- 1 teaspoon vanilla extract
- 1/4 cup oil
- 1 egg beaten
Frosting:
- 3 tablespoons butter softened
- 5 tablespoons unsweetened cocoa powder
- 1/2 cup powdered erythritol or Swerve Confectioners Powder
- 1/4 teaspoon stevia concentrated powder
Directions
Brownies:
- Preheat oven to 350 degrees. Grease an 8×8 inch baking pan.
- Mix erythritol, stevia, oil, vanilla and eggs in large bowl.
- Mix dry ingredients together then stir into to wet mixture. Mixture will be very thick.
- Fold in zucchini and chocolate chips.
- Spread into greased pan.
- Bake 20 minutes or until toothpick inserted in center comes out clean.
Frosting:
- Place all frosting ingredients in a medium bowl and beat with electric mixer until well blended.
- If desired, top brownies with frosting after they are cool.
- Enjoy! 🙂
Note
- The almond flour and coconut flour blend can be replaced with 1 cup Carbquik.
- Serving size is one large square.
Nutrition Facts
Per Serving: 229 calories; 17 g fat; 9.8 g carbohydrates; 6 g protein.
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