Best Low Carb Chocolate Frosted Zucchini Brownies
There is healthy zucchini buried into this moist low carb brownie topped with a sugar-free chocolate buttercream frosting and toasted hazelnuts. Nobody will even know it's there.
Recipe type: Low Carb Dessert
Serves: 12
  • ½ large zucchini shredded (2 cups shredded) drained and sat overnight covered in cheesecloth or paper towel.
  • ½ cup coconut flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon salt
  • ½ cup 100% cocoa powder unsweetened
  • 5 large eggs
  • ¾ cup melted coconut oil
  • 2 tablespoons 15% sour cream
  • ½ cup of ground erythritol or 10 packets of ground Splenda
  • 2 tablespoons butter to grease baking pan
  • Chocolate Buttercream Frosting
  • ½ cup softened butter
  • 1 teaspoon pure vanilla extract
  • ½ cup 100% unsweetened cocoa powder
  • ½ cup ground erythritol to an icing sugar consistency or ground Splenda or other sugar substitutes
  • Unsweetened Almond Milk or 35% whipping cream as needed to desired consistency
  1. Pre-heat oven to 350 degrees
  2. Butter a 9-inch square baking pan
  3. In a bowl add all of your dry ingredients and mix
  4. Add vanilla extract, sour cream, coconut oil and your eggs one by one and mix with a hand mixer
  5. Fold in your shredded zucchini
  6. Pour into prepared baking pan and bake for 20-30 minutes or until a toothpick comes out clean. Do not over-bake or it will become dry.
  7. The cake is best after one day when all the flavours come together
  8. Sugar-Free Chocolate Buttercream Frosting
  9. Add your butter and cocoa to a bowl and with your hand mixer blend together
  10. Add in your ground erythritol and vanilla extract
  11. Add unsweetened almond milk by the tablespoon and mix until you get a fluffy thick consistency. Taste for sweetness or adjust to taste.
  12. Frost your zucchini brownies once they are 100% cooled
  13. Store in the refrigerator for up to 3 days or in the freezer for 3 months.
  14. Always de-frost for about an hour before serving.
Recipe by Canadian Budget Binder at