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Low-Carb Zucchini Brownies

Never added zucchini to your baked goods? Then drop everything you are doing and do it now!

These low-carb zucchini brownies with white chocolate ganache are so fudgy and made healthy with sneaky veggies. If you don’t tell people, they will never know you added a zucchini, trust me!

Low-Carb Zucchini Brownies


  • 60 g butter
  • 100 g dark chocolate (>78%), chopped
  • 23 g erythritol
  • 2 tsp vanilla extract
  • 100 g zucchini, grated
  • 3 eggs
  • 30 ml coconut milk, full-fat
  • 130 g almond flour
  • 25 g cacao powder
  • 200 g sugar-free white chocolate (I used Funky Fat Choc white), chopped
  • 200 ml coconut milk, full-fat



  1. Preheat oven to 180 °C.
  2. Line a baking dish with parchment paper.
  3. Melt butter in a saucepan, and add chocolate, erythritol and vanilla. Stir until melted and well combined.
  4. In a bowl combine zucchini, coconut milk and eggs. Add zucchini.
  5. Add the chocolate mixture to the zucchini. Add almond flour and cacao powder. Stir until smooth.
  6. Pour the mixture into the baking dish and smooth with a spatula.
  7. Bake for 30 to 35 minutes or until just set. It’s important to not overbake to prevent the brownies from being dry.
  8. Let cool for 30 minutes.
  9. In the meantime, place chopped chocolate in a heat-proof bowl. Heat the coconut milk in a small saucepan over medium heat until it begins to gently simmer. Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate.
  10. With a spoon or spatula, very slowly stir until completely combined and chocolate has melted.
  11. Refrigerate ganache for at least 30 min, so that it thickens. Spoon the chocolate ganache over brownie.


Click here for more low-carb recipes from the Nourishing State