Ingredients
1 1/2 cups almond flour
1/2 cup unsweetened cocoa powder
1/2 cup erythritol
2 large eggs
1/2 cup melted butter or coconut oil
1 cup shredded zucchini (squeezed dry)
1 tsp vanilla extract
1 tsp baking powder
1/4 tsp salt
1/2 cup sugar-free chocolate chips
Instructions
Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
In a large bowl, combine almond flour, cocoa powder, erythritol, baking powder, and salt.
Add melted butter or oil, eggs, vanilla extract, and shredded zucchini. Mix until smooth.
Fold in sugar-free chocolate chips. Pour batter into prepared pan.
Bake for 25 minutes, or until a toothpick inserted into the center comes out mostly clean.
Cool completely before cutting into 12 pieces.
Notes
Ensure zucchini is thoroughly squeezed dry to avoid a wet batter.
Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Coconut oil gives a subtle tropical flavor; butter provides a richer finish.
For best results, use high-quality unsweetened cocoa powder for deep chocolate flavor.
- Prep Time: 20
- Cook Time: 25
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Low Carb Gluten-Free Diabetic-Friendly
Nutrition
- Serving Size: 1 brownie
- Calories: 150
- Sugar: 1g
- Sodium: 140mg
- Fat: 11g
- Saturated Fat: 5g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg