Keto-Friendly Zucchini and Chocolate Brownies

These keto-friendly brownies are fudgy, moist, and have a hint of zucchini that adds a touch of sweetness and moisture. They're made with almond flour, cocoa powder, and erythritol, and sweetened with a touch of vanilla extract. The chocolate chips are optional, but they add a nice richness to the brownies.

Once upon a time, a woman named Sarah was trying to find a way to make brownies that were both keto-friendly and delicious. She experimented with different ingredients and techniques, but nothing seemed to work quite right. One day, she decided to try adding zucchini to her brownie batter. To her surprise, the zucchini added a touch of sweetness and moisture to the brownies, without making them too dense or heavy. Sarah was so happy with the results that she decided to share her recipe with the world.

Prep time: 15 | Cook time: 30 | Serves: 9

Ingredients

• 1 cup shredded zucchini
• 1/2 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup erythritol or other keto-friendly sweetener
• 1/4 cup melted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chocolate chips (optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease an 8x8 inch baking dish.
2. In a large bowl, combine the zucchini, almond flour, cocoa powder, sweetener, melted butter, eggs, vanilla extract, baking powder, and salt.
3. Stir until well combined.
4. Fold in the chocolate chips, if desired.
5. Pour the batter into the prepared baking dish.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool completely before cutting into squares.
8. Enjoy!

Why It Works

• The zucchini adds a touch of sweetness and moisture to the brownies, without making them too dense or heavy.
• The almond flour gives the brownies a rich, nutty flavor.
• The cocoa powder gives the brownies a deep, chocolatey flavor.
• The erythritol adds a touch of sweetness without adding any carbs.