These Fudgy Zucchini Protein Brownies are rich, chocolatey and secretly healthy. Only 75 calories and 5g protein per slice with a sugar-free chocolate ganache.
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Why You’ll Love These Fudgy Zucchini Protein Brownies
• Only 75 calories per slice
• 5g of protein per brownie
• Super fudgy and rich
• A great way to use up extra zucchini
• Sugar free chocolate ganache topping
• Easy to make with simple ingredients
• Perfect for healthy dessert or snack meal prep
Macros for Fudgy Zucchini Protein Brownies
Per Slice (16):
Calories: 75
Carbohydrates: 7g
Protein: 5g
Fat: 3g
Baking Tips for Fudgy Zucchini Protein Brownies
• Squeeze the zucchini well– Removing excess moisture keeps the brownies fudgy instead of wet.
• Don’t overbake– Slightly underbaking keeps the brownies soft and fudgy.
• Let them cool before slicing– This helps the brownies firm up and keeps them from falling apart. It also ensures the ganache has set.
• If your batter feels too thick, add a splash more milk.
How to Store
Store these brownies in an airtight container in the fridge for up to 5 days. They actually become even more fudgy and delicious the next day.
You can enjoy them cold, or warm them slightly in the microwave for a softer brownie texture.
How to Freeze
These brownies freeze really well.
Slice them first, then store in an airtight container or freezer bag for up to 2 months.
To eat, simply let thaw in the fridge or microwave for 20–30 seconds.
Why Zucchini Works in Brownies
Zucchini is one of the best secret ingredients for baking. It adds moisture and softness to baked goods, which makes these low calorie zucchini brownies incredibly fudgy without needing lots of butter or oil.
Once baked, you won’t taste the zucchini at all! It simply helps create the perfect brownie texture.
Fudgy Zucchini Protein Brownies
Ingredients
Method
- Preheat oven to 180°C and line a small baking tin with baking paper.
- In a mixing bowl, whisk together the egg and sweetener until smooth.
- Add the melted sugar free chocolate, yogurt, vanilla extract and light milk, mixing until well combined.
- Stir in the shredded zucchini, making sure the excess moisture has been squeezed out first.
- Add the flour, chocolate protein powder, cocoa powder, baking soda, baking powder and salt. Mix until a thick brownie batter forms.
- Pour the batter into the lined baking tin and spread evenly.
- Bake for 18–22 minutes, until the centre is just set but still slightly soft for a fudgy texture.
- Allow the brownies to cool completely before adding the ganache.
- Melt the sugar free chocolate in the microwave in 20 second intervals, stirring between each.
- Add 1–2 tablespoons of light milk and stir until smooth and glossy.
- Pour over the cooled brownies and spread evenly.
- Allow the ganache to set slightly before slicing.
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