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Low Carb Peanut Butter Zucchini Fudge Brownies

These keto peanut butter fudge brownies are fudgy and delicious and guaranteed to be a hit for even the pickiest of eater! 

Course Dessert
Cuisine American
Keyword Keto Dessert Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings 16 Brownies
Author Babbling With Brooke

Ingredients

Brownies

  • 1 Cup Finely shredded Zucchini
  • 6 Tablespoon Melted Butter
  • 2 Tablespoons melted coconut oil
  • 1 Large Egg
  • 1/2 Cup Granulated sweetener (I prefer Swerve)
  • 1 Tablespoon Vanilla Extract
  • 3/4 Cup Peanut Butter Powder (you can us Peanut Butter Flour as a substitute)
  • 1/3 Cup Unsweetened Cocoa Powder
  • 1 Teaspoon Baking Powder
  • 1/4 Teaspoon Sea Salt
  • 1 1/4 Cup Semi-Sweet Chocolate Chips

Peanut Butter Icing

  • 1/2 Tablespoon Melted Butter
  • 1/3 Cup Creamy Peanut Butter
  • 1/4 Teaspoon Vanilla Extract

Instructions

  1. Preheat the oven to 350F. Grease a 8x8" baking pan (or line with parchment paper). Set aside.

  2. Shred the zucchini into very fine pieces. The zucchini should almost look pureed. In a medium bowl, whisk together zucchini, butter, oil, egg, sweetener (or sugar), and vanilla until well combined. Add the peanut butter powder (or flour), cocoa powder, baking powder, and salt; folding through slowly until just combined. The batter will be thick and moist. (If your zucchini isn't moist, then the batter will be dry. If this is the case, simply add 1-2 tablespoons of water). Combine in 1 cup of semi sweet chocolate chips. Pour the mixture into your greased pan. Sprinkle the remaining 1/4 cup of chocolate chips on top of the mixture. 

  3. Bake the brownies for 30 minutes. They should spring back when touched on the top. The middle will be very moist when you test it with a tooth pick but they will set and harden as they cool. 

  4. While the brownies cool, make the peanut butter icing. Mix together the melted butter, peanut butter and vanilla until well combined. Spread over the top of the brownies. 

  5. Enjoy! If you are storing the brownies at room temperature, they will be good for up to two days. If you choose to refrigerate, they will be good for up to four days. 

Recipe Notes

*Do NOT substitute with almond flour! The consistency will not be the same and the texture will be different. Peanut Butter Flour is difficult to find, but Peanut Butter Powder works just as well!* 

*Whatever sweetener you use, make sure it is equivalent to 1:1 of normal sugar. You want equivalent to 1/3 cup of sugar with whichever sweetener you choose!*