Name: Veggie Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 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

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These Veggie Brownies are rich, fudgy, and loaded with hidden nutrients from zucchini and beets. I love that they’re both vegan and gluten-free without sacrificing flavor or texture. They’re a clever way to sneak vegetables into a decadent dessert that still tastes indulgent.

Veggie Brownies

Why You’ll Love This Recipe

I enjoy how moist and chocolatey these brownies turn out, despite being packed with vegetables. The zucchini adds moisture while the pureed beets contribute richness and a beautiful depth of color. Whether I’m baking for myself or sharing with others, these brownies are always a hit—no one guesses they’re made with veggies.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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 (or applesauce for oil-free)
1 tablespoon vanilla extract
1/2 cup cocoa powder
2 cups gluten-free flour mix (or regular wheat flour)
1 teaspoon baking soda
1 teaspoon salt
Non-stick spray oil or any neutral oil for the pan

For Fudge Frosting:

1/3 cup refined coconut oil
3 tablespoons cocoa powder
3 tablespoons powdered sugar (vegan variety)
1/8 teaspoon salt
1/4 teaspoon vanilla extract

directions

Make the Brownies
I preheat the oven to 350°F (177°C). I finely chop or grate the zucchini, then place it in a large mixing bowl. I puree the cooked beets and add them to the zucchini.

I sprinkle the sugar over the veggies and stir everything together. Then I add the oil, vanilla, cocoa powder, flour, baking soda, and salt. I stir gently until the batter is thick and well combined.

I grease a 9×13 inch baking dish with oil or non-stick spray, pour in the batter, and bake for 30 to 32 minutes.

Make the Fudge Frosting
Once the brownies are completely cool, I melt the coconut oil and stir in the cocoa powder, powdered sugar, vanilla, and salt until smooth.

I pour the frosting over the brownies and gently rock the pan to spread it evenly. The fudge will harden as it cools. I pop it into the fridge to speed up the process, then cut into squares.

Servings and timing

This recipe yields 24 brownies. It takes 15 minutes to prep, 30 minutes to bake, and is ready in 45 minutes total.

Variations

To make them more fudge-like, I reduce the baking soda by 1/2 teaspoon. For a more cake-like texture, I increase it by 1/2 teaspoon. When I want a richer flavor, I add a handful of dairy-free chocolate chips. Sometimes I skip the frosting for a lighter treat or swirl in nut butter for extra decadence.

storage/reheating

I store the brownies in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week. If frosted, I keep them in the fridge to maintain the fudge layer. They also freeze well for up to 2 months. I thaw them at room temperature before serving.

FAQs

Can I taste the vegetables in these brownies?

Not at all. I find that the cocoa powder and sugar completely mask the veggie taste.

Can I make these oil-free?

Yes, I swap the oil for applesauce and the brownies still turn out moist and delicious.

Will this recipe work with regular flour?

Absolutely. I use either gluten-free flour or regular wheat flour with great results.

Can I skip the frosting?

Yes. The brownies are flavorful enough on their own, but the frosting adds an extra indulgent touch.

How do I hide the zucchini better?

I chop it very finely or use a grater to make it blend into the batter seamlessly.

Can I use canned beets?

Yes, I use canned or pre-cooked beets as long as they’re unsweetened.

Is this recipe kid-friendly?

Definitely. Most kids won’t notice the hidden veggies.

Can I use almond flour?

I haven’t tested it with almond flour, and the texture may change. I stick with gluten-free blends or wheat flour.

How do I make these brownies richer?

I add chocolate chips or chopped dark chocolate to the batter.

When should I cut the brownies?

I cut them once the frosting is firm but not too hard, to avoid cracking.

Conclusion

These Veggie Brownies are a brilliant way to enjoy a chocolatey dessert while sneaking in extra nutrients. I like how easy they are to make, how adaptable the recipe is, and how well they please both health-conscious eaters and dessert lovers. They’re a must-try for anyone looking to enjoy a treat with a wholesome twist.