Description
Delicious and nutritious Veggie Brownies made with zucchini and pureed beets for a healthy twist on a classic treat. These gluten-free, vegan brownies are moist and rich with a fudge frosting made from refined coconut oil and cocoa powder. Perfect for sharing, these brownies combine the natural sweetness and moisture from veggies with the deep chocolate flavor, baked to perfection in about 45 minutes.
Ingredients
Scale
For the 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 (or applesauce for oil-free)
- 1 tablespoon vanilla extract
- 1/2 cup cocoa powder
- 2 cups gluten-free flour mix (or wheat flour)
- 1 teaspoon baking soda
- 1 teaspoon salt
- Non-stick spray or neutral oil for greasing pan
For the Fudge Frosting:
- 1/3 cup refined coconut oil
- 3 tablespoons cocoa powder
- 3 tablespoons powdered sugar (vegan)
- 1/8 teaspoon salt
- 1/4 teaspoon vanilla extract
Instructions
- Make the Brownies: Preheat your oven to 350°F (177°C). Grate or finely chop the zucchini and puree the cooked beets. In a large mixing bowl, combine the zucchini, beet puree, and vegan sugar. Stir in the neutral-flavored oil or applesauce, vanilla extract, cocoa powder, gluten-free flour mix, baking soda, and salt. Mix everything until a thick, even batter forms.
- Bake: Grease a 9×13 inch baking dish with non-stick spray or neutral oil. Spread the brownie batter evenly in the dish. Bake in the preheated oven for 30 to 32 minutes, or until the brownies are set when gently touched. Remove from oven and allow to cool completely if you plan to frost them.
- Prepare the Frosting (Optional): Melt the refined coconut oil in a small bowl. Stir in the cocoa powder, vegan powdered sugar, salt, and vanilla extract until the frosting is smooth and well combined. Pour this fudge frosting over the cooled brownies. Tilt the baking dish gently to spread the frosting evenly over the surface.
- Chill and Cut: Place the frosted brownies in the refrigerator to set the frosting. Once the frosting is firm but not hard, cut the brownies into 24 equal squares. Serve and enjoy your delicious veggie brownies!
Notes
- You can substitute the neutral oil with applesauce for an oil-free version.
- Use gluten-free flour mix for a gluten-free dessert or wheat flour if gluten is not a concern.
- Ensure the brownies are completely cool before frosting to prevent melting the frosting.
- Store leftover brownies in an airtight container in the refrigerator for up to 5 days.
- These brownies are vegan and can easily be adapted for other dietary preferences by careful choice of ingredients.
