Prep Time: 15 minutes | Cook Time: 22-25 minutes | Total Time: 40 minutes
Intensity: Easy | Yield: 9 Squares
If you are looking for a way to use up that summer zucchini while sticking to your low-carb goals, these Keto Zucchini Almond Blondies are the answer. They have the dense, buttery, and chewy texture of a classic blondie, but they are completely grain-free, gluten-free, and refined sugar-free.
The magic of this recipe is that the zucchini melts into the batter as it bakes. You won’t see any green flecks, and you certainly won’t taste it. Instead, it adds incredible moisture, allowing the almond flour to create a tender, rich crumb. The combination of vanilla and almond extract gives these blondies a delightful “bakery” flavor, while the optional chocolate chips add a burst of sweetness in every bite.
Perfect for meal prep, a healthy dessert, or even a coffee break treat, these blondies prove that keto baking doesn’t have to be complicated or dry.
Why You’ll Love This Recipe
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Hidden Veggies: A great way to get extra nutrients without the veggie taste.
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Perfect Texture: Thanks to the zucchini, these are incredibly moist and chewy, not dry or crumbly like some keto baked goods.
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Simple Ingredients: Uses basic keto pantry staples like almond flour and a granulated sweetener.
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Meal Prep Friendly: They store well and taste even better the next day!
Ingredients
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1 cup (about 150g) shredded zucchini, tightly packed
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1 ½ cups (150g) super-fine almond flour
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½ cup (100g) granulated keto-friendly sweetener (such as Erythritol, Monk Fruit, or Allulose)
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1 teaspoon baking powder
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¼ teaspoon salt
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1 large egg, room temperature
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⅓ cup (75g) unsalted butter, melted and slightly cooled (or coconut oil for dairy-free)
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1 teaspoon vanilla extract
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½ teaspoon almond extract (optional, but recommended)
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⅓ cup (60g) sugar-free chocolate chips (plus extra for sprinkling on top)
Instructions
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Line an 8×8 inch (20×20 cm) square baking pan with parchment paper, leaving some overhang on the sides to easily lift the blondies out later.
2. Prepare the Zucchini
Wash the zucchini and trim off the ends. Using a box grater, shred the zucchini (you do not need to peel it first). Place the shredded zucchini in the center of a clean kitchen towel or a few layers of paper towels. Gather the edges and squeeze firmly over the sink to remove as much excess liquid as possible. This step is crucial; too much water will make your blondies soggy. You should have about ½ cup of squeezed zucchini left. Set it aside.
3. Mix Dry Ingredients
In a large mixing bowl, whisk together the almond flour, granulated sweetener, baking powder, and salt. Make sure there are no lumps in the almond flour.
4. Combine Wet Ingredients
In a separate medium bowl, whisk the egg until it is frothy. Add the melted (and slightly cooled) butter, vanilla extract, and almond extract (if using). Whisk until everything is well combined and smooth.
5. Bring it Together
Pour the wet ingredients into the bowl with the dry ingredients. Stir with a spatula until a thick, cohesive batter forms.
6. Add the Zucchini and Chocolate
Add the squeezed, shredded zucchini to the batter. Fold it in gently until it is evenly distributed. The moisture from the zucchini will hydrate the batter perfectly. Finally, fold in the sugar-free chocolate chips.
7. Transfer to Pan
Scoop the batter into your prepared baking pan. It will be thick, so use your spatula to spread it evenly into the corners and smooth out the top. For a prettier finish, sprinkle a few extra chocolate chips on top.
8. Bake
Place the pan in the preheated oven and bake for 22-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs (not wet batter). The edges will be slightly darker than the center.
9. Cool Completely
This is the hardest part! Place the pan on a wire rack and allow the blondies to cool completely in the pan. Because they are so moist, they need time to set up. If you try to cut them while warm, they will be too tender and may crumble. Once cool, use the parchment overhang to lift the entire block out onto a cutting board. Slice into 9 squares.
Nutrition Information
Please note: Nutrition information is an estimate and will vary based on the exact ingredients and brands used. Calculated using a standard sugar-free chocolate chip and erythritol-based sweetener.
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Serving Size: 1 Blondie (1/9 of recipe)
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Calories: 195
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Fat: 17g
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Carbohydrates: 7g
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Fiber: 3g
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Protein: 5g
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Net Carbs: 4g
Tips for Success
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Squeeze the Zucchini: I cannot stress this enough. Zucchini is mostly water. If you skip the squeezing step, your blondies will be dense, wet, and might not bake through properly.
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Measure Almond Flour Correctly: Spoon the almond flour into your measuring cup and level it off with a knife. Scooping directly from the bag can compact it, leading to too much flour and dry blondies.
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Cooling is Key: Keto baked goods often need extra time to set. Be patient and let them cool completely for the perfect chewy texture.
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Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. They are delicious cold!