Description

Fudgy Vegan Brownies Packed with Zucchini and Beets—Naturally Sweet, Moist, and Gluten-Free

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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Instructions

Make the Brownies:
Preheat oven to 350°F (177°C). Grate or finely chop zucchini. Puree cooked beets. Combine both in a mixing bowl with sugar. Stir in oil (or applesauce), vanilla, cocoa, flour, baking soda, and salt until a thick batter forms.

Bake:
Grease a 9×13 inch baking dish. Spread the batter evenly. Bake for 30–32 minutes until set. Let cool completely if frosting.

Prepare the Frosting (Optional):
Melt coconut oil, then stir in cocoa powder, powdered sugar, salt, and vanilla until smooth. Pour over cooled brownies. Tilt pan gently to spread evenly.

Chill and Cut:
Refrigerate to set the frosting. Once firm but not hard, cut into 24 squares and serve.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert