These Zucchini Carrot Brownies are an easy way to add more vegetables to breakfast, snack or dessert. They’re easy to make, kid-friendly and made with simple ingredients! Plus they’re dairy-free, nut-free and can be made gluten-free.
Hi friends!
Allow me to introduce you to these Zucchini Carrot Brownies – ie my new favorite snack. If I’m being honest, I had a heck of time coming up with a name for these. I hesitate to call them brownies because they’re not like the real deal. They’re more like chocolate bars. And they happen to be full of vegetables. But part of being a food blogger is catering to the search engines and most people are not heading to google to search for a recipe for chocolate veggie bars…because most people don’t think those exist!
But I’m here to tell you that they do. If you’re looking for a rich, fudgy brownie…go make one. If you’re looking for a simple snack that’s chocolatey, not overly sweet, kid-friendly and full of good-for-you ingredients, make these!
Zucchini Carrot Brownies
I’m not even really that fond of chocolate to begin with. But a lot of people are. And these are a nice change of flavor from the Lentil Banana Muffins and Zucchini Oat Bars I’ve been eating lately. They’re so good, in fact, that I made three batches in two days.
I personally like them cold out of the fridge but they’re also good warm…maybe with a scoop of vanilla yogurt or ice cream on top?
I can’t tell you that my kids love these. They don’t like chocolate desserts. Cake, ice cream, cookies…doesn’t matter…give them plain vanilla all day long.
But I can tell you that I have a high opinion of these. I love the way the recipe turned out and will continue to make these as a snack for myself. Plus I’m convinced enough of you out there will like them that they’re worth sharing ASAP!
Here’s how you make them. You’re gonna need to pull out your food processor. Have I convinced you to get one yet? Just do it. My most used kitchen appliance by far. (I have a Cuisinart 11 cup that I love- aff link) You could probably make these in a powerful blender as well.
PrintZucchini Carrot Brownies
These Zucchini Carrot Brownies are an easy way to add more vegetables to breakfast, snack or dessert. They’re easy to make, kid-friendly and made with simple ingredients! Plus they’re dairy-free, nut-free and can be made gluten-free.
- Yield: 9x9 pan 1x
Ingredients
1 cup shredded zucchini (measure after you squeeze to remove excess water)
3/4 cup shredded carrots
3/4 cup cooked, mashed sweet potato (just stab with knife and microwave 5 min then scoop out of skin)
1/4 cup maple syrup
2 eggs
1 tsp vanilla
1/3 cup cocoa powder
1/2 cup white whole wheat flour
1 tsp baking soda
pinch of salt
1/2 c chocolate chips
Instructions
- Place zucchini, carrots, sweet potato, maple syrup, eggs and vanilla in a food processor and process until smooth.
- Add cocoa powder, flour, baking soda and salt and process to combine.
- Add chocolate chips and pulse a few times.
- Pour into 9×9 pan lined with parchment paper.
- Bake at 350 degrees F for 18-20 minutes.
- Cool in pan, slice and store in the fridge.
Notes
For a little added sweetness you could use 1/3 cup maple syrup. If you’re looking to make them added sugar free you could try subbing mashed banana or applesauce or using a few medjool dates.
To boost the nutritional value even more, you could mix in some chia, hemp or ground flax seeds. You could also mix in a little peanut butter.
If you want frosting, sprinkle chocolate chips on the top right when they come out of the oven, let them melt and then spread over top.
To make them gluten-free you could sub all purpose GF flour or you could try oat flour but i haven’t tried it myself.
These are so easy! Grab the kids and head to the kitchen to whip up a batch today!
Enjoy!
–Lindsay–
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Going shopping tomorrow. Have another healthy brownie recipe. with black beans….
Will make some notes after I cook them., AND friends enjoy them…
What can I sub sweet potato for? We don’t have it where I live.
I’m honestly not sure. I think it’s a key ingredient. But you could try some sort of flour plus some pumpkin
Made them in a double batch, turned out like chocolate cake! Yummy. Yours look more fudgy. I put more maple syrup.
My fiancé is a huge chocoholic and hates sweet potato. I made these as a healthy treat for him and he absolutely loved them! It was the first thing he grabbed when we got home!
★★★★★
so happy to hear that!
Made these with Bob’s red Mill gf flour. Turned out great, 9 year old loves them too.
★★★★★
I’m not too sure what I’m doing wrong, maybe I’m not draining enough excess water out of the zucchini. I made this a bunch of times and it takes an extra 10-15 minutes to fully cook through on top of the already 20 minutes. Once I do get them fully cooked, these are very delicious. Kiddos love them!
★★★★
Made these as muffins yesterday for my 3 & almost 5 year old. They couldn’t get enough! Even my husband RAVED about them. I added a ripe banana and some extra maple syrup to make them a little sweeter. Will definitely make again and again!
★★★★★
I’ve made three of your recipes so far (just this week!) and they have all been exceptional. This one is our favorite so far. You are gifted, it is so wonderful to find truly healthy recipes that still feels like a treat for the whole family.
i’m so happy to hear that!!
Added 1/2 C ground flax and cooked as mini muffins! Turned out wonderful! Will be making again.
★★★★★