Diabetic-Friendly Zucchini Brownies

These Diabetic-Friendly Zucchini Brownies are the perfect guilt-free indulgence for those craving a chocolatey treat without the added sugars. Packed with nutritious ingredients like almond flour, zucchini, and sugar-free sweeteners, these brownies are moist, fudgy, and rich in flavor, making them suitable for individuals managing their blood sugar. The addition of zucchini not only boosts the fiber and moisture content but also ensures a soft, dense texture without compromising taste.

Brownies have been a classic dessert for decades, but this healthier version retains all the best elements of the traditional treat while making it more accessible to those following a low-carb or diabetic-friendly diet.

Ingredients

  • 1 1/2 cups (180 g) almond flour (or whole wheat flour)
  • 1/2 cup (50 g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (60 ml) coconut oil, melted
  • 1/2 cup (120 ml) unsweetened applesauce
  • 1/2 cup (100 g) granulated erythritol (or any diabetic-friendly sweetener)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (225 g) grated zucchini, squeezed to remove excess moisture
  • 1/2 cup (90 g) sugar-free dark chocolate chips (optional)
  • 1/2 cup (60 g) chopped walnuts (plus extra for topping)

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9×9 inch (23×23 cm) baking pan or line it with parchment paper to ensure the brownies don’t stick, and make it easier to remove them once baked. Parchment paper will also help lift the brownies out without damaging their shape.

2. Prepare the Dry Ingredients

In a large mixing bowl, whisk together the following dry ingredients:

  • Almond flour (or whole wheat flour for a higher fiber option)
  • Unsweetened cocoa powder
  • Baking powder
  • Salt

Make sure the cocoa powder and baking powder are evenly distributed to ensure the brownies rise properly and have a rich chocolate flavor. Almond flour adds a nutty flavor and keeps the recipe gluten-free, while cocoa powder provides the classic chocolate base.

3. Mix the Wet Ingredients

In a separate bowl, combine the melted coconut oil, unsweetened applesauce, granulated erythritol, and vanilla extract. Whisk these ingredients until smooth and well combined. The applesauce acts as a natural sweetener and helps to keep the brownies moist without adding sugar. Erythritol, a low-glycemic sweetener, is perfect for those managing diabetes, providing sweetness without spiking blood sugar.

4. Combine and Fold

Gradually mix the wet ingredients into the bowl of dry ingredients, stirring until fully combined. The batter should be thick and rich at this stage.

Next, fold in the grated zucchini. Before adding the zucchini, ensure that you have squeezed out the excess moisture—this step is crucial to prevent soggy brownies. Zucchini adds moisture and a subtle texture without altering the taste, making it an excellent addition for healthy baking.

If desired, fold in the sugar-free dark chocolate chips at this stage for an extra dose of chocolate. This will enhance the richness of the brownies, providing little pockets of melted chocolate in every bite.

5. Bake

Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Sprinkle chopped walnuts on top for added texture and a nutty flavor. The walnuts also contribute heart-healthy fats and a satisfying crunch to contrast with the soft, fudgy texture of the brownies.

Place the pan in the oven and bake for 25-30 minutes. To check for doneness, insert a toothpick into the center of the brownies. It should come out mostly clean, with just a few moist crumbs attached, which indicates that the brownies will have a fudgy consistency.

6. Cool and Serve

Allow the brownies to cool in the pan for 10 minutes, then carefully transfer them to a wire rack to cool completely. This step helps the brownies firm up and makes them easier to slice.

Once cooled, cut the brownies into squares. These are best served at room temperature or slightly chilled for an even denser texture.

Tips for Perfect Brownies

  • For a cake-like texture: If you prefer brownies that are more cake-like rather than fudgy, increase the baking time by 3-5 minutes. This will help them rise a bit more and give them a lighter, airy crumb.
  • Stronger chocolate flavor: For an even deeper chocolate flavor, consider increasing the amount of unsweetened cocoa powder or using a higher percentage of sugar-free dark chocolate chips.
  • Make ahead: These brownies can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days. They also freeze well for up to 2 months—just thaw them at room temperature or microwave for a quick, delicious treat.

Nutritional Information (per serving)

  • Servings: 12 brownies
  • Calories: 190
  • Total Fat: 14g
  • Saturated Fat: 6g
  • Cholesterol: 0mg
  • Sodium: 100mg
  • Total Carbohydrates: 11g
  • Dietary Fiber: 4g
  • Sugars: 2g (from natural sources in the applesauce and zucchini)
  • Protein: 4g

These Diabetic-Friendly Zucchini Brownies are a healthier alternative to traditional brownies, offering plenty of fiber, healthy fats, and low sugar content. The use of erythritol and applesauce keeps the recipe naturally sweet without affecting blood sugar levels. They are perfect for anyone seeking a healthier dessert that doesn’t compromise on flavor. The brownies are rich, decadent, and will quickly become a staple in your diabetic-friendly dessert repertoire!

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