Zucchini Brownies with Cream Cheese Whip (Sugar Free, Low Carb, THM-S)

Chocolaty, fudgy, sweet… with lots of nourishing ingredients… Now that is the way to eat a Brownie.  Here is a way to use up some of that Zucchini and enjoy your dessert at the same time!

The Zucchini adds a wonderful, moist texture without adding too much extra fat or eggs.  You see, I didn’t want chocolate flavored scrambled eggs… Even though I do like to eat these for breakfast!


Zucchini Brownies (Pin it for later)

1 egg

1/4 cup butter (softened)

2 Tbls coconut oil

1/4 to 1/3  cup THM Sweet Blend (or your desired sweetener to taste)

(I like things really sweet but if you like it less so, use less sweetener)

2 tsp vanilla

1 and 1/2 cups grated zucchini

Blend above ingredients together in a mixing bowl.


1/2 cup cocoa powder

1/4 cup unsweetened protein powder

1/4 cup coconut flour

1 tsp baking powder

Mix until all ingredients are well incorporated.


1 ounce (or about a 1/4 cup) of sugar free chocolate chip or 85% dark chocolate bar, chopped.

Mix and pour into well greased 8×8 pan.  Mixture will be quite thick but as the zucchini cooks, it will release it’s liquid and make a nice moist brownie.  Bake at 350* for 30 min.  Cool. Makes 9 servings

Topping:  Cream Cheese Whip

1/3 cup Heavy Whipping Cream

3 ounces of cream cheese (room temperature)

1 tsp vanilla

2 tablespoons of Sweet Blend (powdered)

In a bowl, beat cream until it is firm and fluffy but not yet turned to butter.  Add vanilla and sweetener and then then the cream cheese.  Blend just long enough to incorporate.  Add a dollop to each serving of brownie.  Save extra in a container in the fridge for later.DSC_2751

For Trim Healthy Mamas, This dessert needs to be served in an S setting.

Makes 9 servings

Nutritional Information For Brownies,  per serving:

Calories-137,  Net Carbohydrates-3,  Fat-11,  Protein-5.

Topping adds 1 carb and 7 grams of fat per serving.





31 thoughts on “Zucchini Brownies with Cream Cheese Whip (Sugar Free, Low Carb, THM-S)

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    1. Thanks, Julie… I hope you enjoy them. … Ah, the ever elusive print button 😉 Blogging is really just a hobby for me… I don’t sell adds or make any money off of any of these posts so the time, effort and possibly money that it would take for me to employ a “print” button is just beyond me at the moment. So sorry for the inconvenience.

    1. Pat, I am not sure what the difference is between “protein whey” and “protein powder”. I think we are talking about the same thing. 🙂 I used Swanson’s Whey protein powder. Mine is unsweetened so if you are using one that is sweetened, you may need to adjust the about of sweetener you add to the recipe.

      1. Thank you for such a quick response. Where can I find swanson’s. All I find is the huge containers my son uses for muscle building. I may not like it so I don’t want something so big, but I have a couple of recipes that call for it and can’t make them.

  1. Pat, this is the one I have been using. It does need to be ordered online. http://www.swansonvitamins.com/swanson-premium-whey-protein-powder-36-5-oz-1035-grams-pwdr?SourceCode=INTL405&CAWELAID=391220679&mkwid=s0PCzXps&pcrid=54538989847&gclid=CMT31q-fk8ACFcZDMgod-wwAyA

    THM also just came out with their own. I haven’t tried it yet but I am sure it is great and comparable with Swanson’s.

  2. Really looking forward to trying these. So far I haven’t really found a chocolate recipe I like since starting THM. These look like something I would like since it doesn’t have a ton of eggs in it 🙂 I will comment after I make them on Sunday.

  3. I made these today and they turned out very dry and crumbly. I followed the directions exactly as written except I took them out of the oven a few minutes early. Any idea what went wrong? I am very disappointed because the ingredients were high quality and expensive.

    1. HI Moureen. I am so sorry that these did not turn out for you. I had another comment from someone who also said she followed the recipe exactly and hers came out too moist and gooey. The only ingredient that would have such a variable power would be the zucchini. I suppose it it possible for some to have less moister than others. If the flavor of the brownies is good, though, I hope you didn’t toss them. Crumple them up and blend them into a package of cream cheese. Add a touch more sweetener and eat cake bon bons. Again, so sorry they didn’t work. I have made them lots of times as written so I really don’t know what else it could be if everything else was followed.

  4. Wow! These are great. My 12 year old son, who is quite a “foodie” replied, “Yum. I really like these!” when I asked him how they were. My 8 year old said, “Wow, these taste just like “real” brownies.” They are so fudgy and moist. I must say though that I made a mistake–and still liked the outcome. I will try the recipe as intended next time, but I really wanted these for breakfast and it must have been too early in the morning because I added a teaspoon of glucomannan when I meant to add baking powder (and I couldn’t scoop it out because it was on top of the protein powder and looked the same) so I decided to add a 1/4 cup almond milk, just in case the gluc. made it too thick or dry or something. I had to bake it 10 min. longer but, wow! It was kind-of pudding-y. This is an amazing recipe. This grain-free nut-free recipe is better than any traditional one.

  5. I was planning to make these today but realized I don’t have any protein powder. Any idea on how to adjust? I was thinking maybe a little more coconut flour and some Greek yogurt for the protein aspect? Thanks in advance!

    1. I think I would just leave it out rather than try and replace it with something. I am actually going to try it myself tonight so that I know for sure. But if you get to it before I do, let me know how they turn out.

      1. Ok… So I made these without the protein powder tonight and I had to cook them longer and they were a little too Pudding like for my taste. For me, I will stick with the protein powder 🙂

      2. I did make them without the protein powder. I added just under 1/4 cup more coconut flour and about two Tbsp 0% plain Greek yogurt. They seem to be the right consistency but I didn’t get to enjoy one…I made an E dinner without thinking! I’ll have one tomorrow and will let you know what I think!

      3. I wanted to make these for someone who is dairy free, so I used peanut flour instead of protein powder and I used all coconut oil instead of butter. They were a big hit, but needed to cook less time. Also I tried making them without the glucomannan and I discovered that THAT is the secret to holding moisture and binding coconut flour. I love the texture of anything coconut flour when a teaspoon of Gluc. is added.

  6. I”ll vouce for Amanda D’s coconut flour/greek yogurt substitution for the protein powder. She was nice enough to share them with me at work the next day. Super yummy as a frosted brownie with terrific mouth feel…if that makes sense. I will say an individual bite of brownie and a little bite of the frosting speartely made me very aware of the sweeteners, but as a whole frosted brownie, loved it. I”ll be making these next weekend for a BBQ. Thanks so much for your creation and post!

  7. I have been craving brownies! I don’t have the sweet blend so what would the truvia equivilant be? Also I only have 100% unsweetened baking chocolate. Do I need to add a little extra truvia to counteract it’s bitterness?

  8. Just wanted to say thanks for the recipe. Tried these last night and they are by far my favorite THM brownies. My husband loved them, and we all treated ourselves to a piece for breakfast this morning. It’s so amazing to be able to eat brownies guilt free. Thanks again!

  9. These were delicious! I didn’t have the Sweet Blend, so I used 1/2 cup xylitol and 3/8 tsp stevia extract powder (Now brand) in the brownie batter. I baked them for 28 minutes, and they were just right. I plan to make this again soon!

  10. So i just made a double batch of these brownies and as I was looking over the recipe I realized that i used almond flour instead of coconut flour…. Dang it!! Well we will see how it turns out, I have to say the batter was delish (I know I shouldn’t eat it because of the raw egg) EEEK!!

    1. So the consistency is not ideal and I must not have used enough sweetener, I used zylitol but overall they are pretty good. I’m thinking since they aren’t sweet enough I’ll try your idea to add some cream cheese and make brownie ‘pops’.

  11. Just wanted to say… These are perfect. I used to make a different zuchinni brownie recipe, and I had just accepted that they were supposed to taste “a little funky”. BUT WOW! These are perfect, I feel confident serving these to non-THM’ers! 😄 So ya, just thanks, you & your recipes are amazing! 💕

  12. Mine turned out quite dry and crumbly–I did cook them the whole 30 minutes, so maybe I need to try 25 minutes. It could be the amount of water in the zucchini as suggested above…but could it also be the brand of coconut flour that’s used? I may try putting in a little less coconut flour, maybe a little more coconut oil, and cooking for 25 minutes. Hoping I can get these to be moist and fudgy!

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