This veggie brownies recipe is one of those that you must taste to believe. Packed with 2 cups of zucchini and 1 cup of beets, you may not think that they could taste very good. Not only do they taste like brownies, but they’re also my favorite vegan brownie recipe! These hidden veggie brownies come out perfect with gluten-free or wheat flour and are soy free too!

If you are looking for a sweet chocolaty treat without all the guilt, this veggie brownies recipe is just the thing you are looking for!

I got the idea for these brownies from my friend Rachel who makes the most delicious gluten-free brownies with zucchini in them. I decided to try to make them a little healthier by reducing the sugar and oil a little and adding beets. To my surprise, they came out delicious! Best of all, my zucchini and beet hating son LOVES them!

What if I need to hide the veggies from picky eaters?

If you have picky eaters, make sure to chop the zucchini up very fine in a food processor. This will help hide the little green flex.

There will be some little dots of zucchini at the top of the veggie brownies, so I make a chocolate fudge frosting to hide them and add another layer of deliciousness! This frosting is seriously amazing and I highly recommend using it!

How do I make veggie brownies?

Chop up 2 cups of zucchini in very fine pieces in your food processor Then puree 1 cup of pre-cooked beets. (An immersion blender works the best for this). I find pre-cooked beets that are ready to eat with the produce at Trader Joe’s or other major grocery stores. You can also use canned beets or steam and peel fresh beets. Mix the chopped zucchini and beet puree to a large mixing bowl, add the sugar and mix. Then add the remaining ingredients and stir. Pour into an oiled 8×11 baking pan and bake for 30 minutes. Let the brownies cool completely and then mix up the fudge frosting and pour evenly over the top of the brownies. (optional)

Now watch your kids gobble up their veggies!

Pro tips:

These brownies are in between cakey and fudgy . People have strong opinions about their favorite type of brownie, so to make yours perfect you may want to adjust slightly.

. People have strong opinions about their favorite type of brownie, so to make yours perfect you may want to adjust slightly. Cakey Brownies: You can increase the baking soda by 1/2 tsp.

You can increase the baking soda by 1/2 tsp. Fudgy Brownies: Decrease the baking soda by 1/2 tsp for fudgy brownies.

Decrease the baking soda by 1/2 tsp for fudgy brownies. If you want to make them gluten-free, my gluten-free flour recipe

Do you like sneaking in extra veggies where you can?

Try these Healthy Vegan Muffins with Hidden Veggies they’re a healthy muffin that tastes like a cupcake! You’ll also love my Spinach Muffins!

Don’t forget to pin this veggie brownies recipe for later!

5 from 3 votes Print Veggie Brownies Prep Time 15 mins Cook Time 30 mins Total Time 45 mins Vegan and gluten-free brownies made with zucchini and beets. Packed with veggies, but full of flavor! Course: Dessert Cuisine: gluten free, vegan Keyword: vegan brownies, veggie brownies, veggie brownies recipe Servings : 24 brownies Calories : 135 kcal Author : Monica Davis | The Hidden Veggies 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

1 tbsp vanilla extract

1/2 cup cocoa powder

2 cups gluten-free flour mix or regular wheat flour

1 tsp baking soda

1 tsp salt

1 coat non-stick spray oil or any neutral oil to rub on the baking pan. Fudge Frosting: 1/3 cup refined coconut oil

3 tbsp cocoa powder

3 tbsp powdered sugar (use a vegan variety)

1/8 tsp salt

1/4 tsp 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. Recipe 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 Facts Veggie Brownies Amount Per Serving (1 brownie) Calories 135 Calories from Fat 45 % Daily Value* Fat 5g 8% Saturated Fat 3g 19% Sodium 167mg 7% Potassium 82mg 2% Carbohydrates 21g 7% Fiber 2g 8% Sugar 12g 13% Protein 1g 2% Vitamin A 20IU 0% Vitamin C 2.1mg 3% Calcium 12mg 1% Iron 0.8mg 4% * Percent Daily Values are based on a 2000 calorie diet.



