April 08, 2016


These Fudge Zucchini Protein Brownies may be the best thing I’ve created in the history of ever. No joke. I’m talking fudgey, rich chocolate brownies that are low-calorie, low-fat, low-sugar, high-protein, gluten-free, dairy-free… oh yeah, and one more little thing… you can eat the entire pan in one sitting. What?! Yes, one 8×6 pan of these brownies is only 415 calories. No moderation or self-control needed! And thank goodness, because you won’t wanna stop at one.

Protein powder substitutions

To up the protein in these bad boys, I used Quest Protein Powder in Chocolate Milkshake. You can use whatever whey you have on hand, but whey blends (like Quest) that combine whey isolate, casein, and milk protein work best! Whey concentrate should be pretty comparable. I do not recommend whey isolates, however, because they tend to make baked goods come out spongey or dry (unless you use very little).

You may be able to substitute a vegan protein powder in this recipe, although I haven’t tested it. In my experience, plant-based proteins usually require extra liquid to thin out the batter 😉

Flour substitutions

To keep the carbs low in these brownies, I used coconut flour. You can also use twice as much all-purpose flour, gluten-free baking flour, cake flour, fine oat flour, cassava flour (Paleo), or any other fine flour that measures like all purpose flour. If using almond flour, you may need three to four times the amount!

Sweetener substitutions

To sweeten these brownies without any added sugar, I used my favorite stevia blend that’s calorie-free and twice as sweet as sugar. I know stevia has the reputation of being bitter, but this is usually due to (1) cheap stevia, or (2) using way too much! If you don’t have or prefer not to use this stevia blend, you can use twice as much granulated erythritol, granulated monk fruit sweetener, coconut sugar, date sugar, or regular granulated sugar. If using stevia extract or drops please refer to your brand’s conversion chart.

Other substitutions

How are they so freaking moist with no added oil or butter? You can thank zucchini! But don’t worry, you can’t taste it at all. It just adds the “fudge-factor” and helps you justify eating an entire pan of brownies 😉 If you’re not a fan of zucchini, you can always use pumpkin!

I also added some unsweetened applesauce (can sub for oil), egg whites (can sub for one whole egg), and pure vanilla extract. The dark chocolate chips are optional, but highly recommended!

Here’s the recipe for these Fudge Zucchini Protein Brownies! Do me a favor and comment below if you try these 😉

This post contains affiliate links.

Fudge Zucchini Protein Brownies

These popular Fudge Zucchini Protein Brownies are fudgy, rich and only 415 calories for the whole pan of brownies! Low fat, high protein, and gluten-free.
Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 servings
Calories 69kcal


  • 1/4 cup (30g) chocolate whey blend protein powder* I used Quest in Chocolate Milkshake
  • 1/4 cup unsweetened dark cocoa powder
  • 3 tbsp. calorie-free sweetener* I used one that's twice as sweet as sugar
  • 2 tbsp. coconut flour*
  • 1/4 tsp. baking soda
  • 1/8 tsp. salt optional
  • 1 cup (1 medium) grated zucchini* with liquid
  • 2 tbsp. unsweetened applesauce* or oil
  • 1/4 cup (2 large) egg whites
  • 1 tsp. pure vanilla extract
  • 2 tbsp. mini dark chocolate chips optional

*See blog post above for substitutions.


    • Preheat oven to 350 degrees F.
    • Whisk together dry ingredients (through salt) in a mixing bowl.
    • Finely grate zucchini (peel if you don't want green bits in your brownies). No need to squeeze out any moisture, this makes for fudgy brownies.
    • Add finely grated zucchini and remaining wet ingredients (through vanilla) to dry ingredients and mix until combined. Batter will be kind of “sloppy.”
    • Stir in chocolate chips if desired.
    • Lightly coat an 8″x6″ baking dish with cooking spray and pour batter into dish. I sprinkled a few more chocolate chips on top of mine (not included in nutrition facts).
    • Bake for 25-35 minutes until the center is no longer runny, but a toothpick or knife inserted comes out dirty.
    • Let your brownies sit for 10-15 minutes before cutting into squares. Enjoy immediately or store in the fridge in an airtight container.


    Calories (per serving, including chocolate chips): 69kcal, Fat: 2.6g, Sat fat: 1.6g, Carbs: 7g, Fiber: 3g, Sugar: 2g, Protein: 6g, Sodium: 149mg
    Calories (entire pan): 415kcal, Fat: 15.5g, Sat fat: 9.6g, Carbs: 44g, Fiber: 19g, Sugar: 13g, Protein: 38g, Sodium: 897mg

    Leave a comment

    Comments will be approved before showing up.

    Also in Blog


    November 23, 2022

    I love a good waffle and these Sweet Potato Collagen Protein Waffles did not disappoint! They've got a tender, moist texture thanks to the sweet potato and are also gluten-free, dairy-free, and low in sugar! I love these waffles topped with pomegranate, coconut yogurt, and maple syrup... but they're really a blank canvas for whatever you enjoy!

    View full article →


    November 17, 2022

    This healthy Slow Cooker White Chicken Chili is made with dried whole beans not canned! I also used raw chicken breasts - no more hunting for rotisserie chicken! All you have to do is layer everything in a crockpot or slow cooker, then leave overnight for the best white chicken chili the next day.

    View full article →


    October 21, 2022

    Pumpkin and white chocolate is one of my favorite fall flavor combos! These Pumpkin Pie Protein Truffles taste like pumpkin pie rolled into balls and smothered with rich white chocolate. They're also gluten-free, dairy-free, vegan, and easily made low carb and keto. So irresistible I've made two batches already! Literally cannot distinguish these from full sugar treats.

    View full article →

    Get my FREE meal prep guide!

    Get family-friendly recipes, nutrition tips and faith-based inspiration delivered straight to your inbox.