The MOST DELICIOUS FUDGEY Brownies ever that also happen to be Vegan! (because extra veggies is not a bad thing for anyone!!)

Makes – 20 brownies


  • 1 pack of our Low Carb Choc Cake Mix
  • 1 grated Zucchini (peel it first if you need to hide the fact you’re baking with Zucchini!)
  • 3/4 cup chopped walnuts (100g) or 100g macadamia’s chopped
  • 200g chopped dark or sugar-free chocolate. (we recommend Lindt Excellence 90%, is dairy-free/gluten-free and is the lowest in carb)
  • 1/2 a soft avocado
  • 1/2 cup coconut oil (100ml)
  • 2/3 cup milk of choice (190ml)
  • 2 Tablespoons chia seeds (24g)

NOTE: You can use 2 eggs in place of the 2 Tablespoons of chia seeds & avo if you wish.


  1. Preheat the oven to 160 degrees and line a slice tray around 20cm by 30cm,
  2. Blend/blitz together –  1/2 a soft avocado, 1/2 cup coconut oil, 2/3 cup milk of choice and 2 Tablespoons chia seeds – let this mix sit at least 15 minutes whilst you chop and prep the rest of your brownie ingredients.
  3. Combine the Chocolate Cupcake Mix, Grated zucchini, chopped nuts and dark chocolate in a bowl, then add the avocado mix and combine well.
  4. Transfer the mix to the tray and bake for 30-40 mins
  5. Let cool and then chill in the fridge (the fridge is what makes it the fudgiest)
  6. Keeps for 5 days in the fridge or 3 months in the freezer.
  7. Serve at room temp.

**Pictured with Macadamia’s (Anna ran out of walnuts)  Nutrition based on Walnuts. Macadamia Nutrition was similar – carbs -per serve 4.8g, Protein 3.9g, Fat 17.4g


For more great Low Carb Recipes, click here