Vegan and gluten-free brownies made with zucchini and beets. Packed with veggies, but full of flavor!
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.
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.