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Veggie Brownies
Vegan and gluten-free brownies made with zucchini and beets. Packed with veggies, but full of flavor!
Course
Dessert
Cuisine
gluten free, vegan
Keyword
healthy brownies, veggie brownies, veggie brownies recipe, zucchini brownies
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
24
brownies
Calories
135
kcal
Author
Monica Davis
Ingredients
For Veggie Brownies
2
cups
zucchini
finely chopped or grated
1
cup
cooked beets
pureed
1 1/4
cup
vegan sugar
1/4
cup
neutral flavored oil
like vegetable or canola (or swap with apple sauce for oil-free)
1
tablespoon
vanilla extract
1/2
cup
cocoa powder
2
cups
gluten-free flour mix
or regular wheat flour
1
teaspoons
baking soda
1
teaspoons
salt
1
spray
non-stick spray oil
or any neutral oil to rub on the baking pan.
Fudge Frosting
1/3
cup
refined coconut oil
3
tablespoons
cocoa powder
3
tablespoons
powdered sugar
(use a vegan variety)
1/8
teaspoons
salt
1/4
teaspoons
vanilla extract
US Customary
-
Metric
Instructions
For Veggie Brownies:
Preheat oven to 350°F (177°C).
Chop zucchini in a food processor or by hand with a cheese grater and place in a large mixing bowl.
Puree cooked beets and add them to the zucchini.
Sprinkle sugar over veggies and stir with a spoon.
Add remaining ingredients and stir slowly until mix well and it creates a thick batter.
Spray oil on a 9x13 baking dish or rub with a coating of any neutral flavored oil.
Pour brownie batter in the oiled pan and bake at 350°F (177°C)for 30 minutes.
For Fudge Frosting
If topping with fudge frosting, let the brownies cool completely.
Melt coconut oil and add cocoa powder, powdered sugar, vanilla, and salt.
Mix well with a fork or small whisk to make sure all the clumps are out.
Pour evenly over the brownies. Pick up the pan and rock it back and forth to make an even layer of fudge over the brownies.
The fudge will harden as it cools. Put in the fridge to firm up faster.
Cut into squares.
Notes
To make brownies more fudge-like, reduce baking soda by 1/2 tsp.
To make brownies more cake-like, increase baking soda by 1/2 tsp.
Chop the zucchini very small to hide it better in the brownies.
If topping with fudge frosting, cut into squares when the frosting is firm, but not too hard or it will crack.
This recipe will work with regular wheat flour and most gluten-free flour mixes. (I have not tried this with almond flour).
Nutrition
Serving:
1
brownie
|
Calories:
135
kcal
|
Carbohydrates:
21
g
|
Protein:
1
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Sodium:
167
mg
|
Potassium:
82
mg
|
Fiber:
2
g
|
Sugar:
12
g
|
Vitamin A:
20
IU
|
Vitamin C:
2.1
mg
|
Calcium:
12
mg
|
Iron:
0.8
mg