Zucchini 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.
Find it online: https://www.theleangreenbean.com/zucchini-carrot-brownies/
