Carrot Zucchini Chocolatey Brownies
Skeptical? Don’t be. These healthy carrot zucchini brownies are by far my favorite brownies. Fudgy but fluffy and not too dense, they have a hybrid mousse-fudge consistency! You’ll never guess there are both carrots and zucchinis in these. The oat flour in these brownies leaves you feeling satisfied but not heavy, plus that paired with the veggies = guilt free! Try them… you won’t regret it! —Alex
- 1 large carrot
- 2 medium zucchinis
- 2 flax eggs (2 tbsp flaxseed meal + 6 tbsp water)
- 2 cups oat flour (white whole wheat flour would be fine also)
- 2 tsp vanilla extract
- 1/2 cup apple sauce
- 1/4 cup maple syrup
- 1/3 cup brown sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 3/4 cup semisweet cocolate chips
- Preheat oven to 350F.
- Place carrot & zucchini in a cuisinart and pulse until very finely grated (a bit mushy almost). This should yield 2 cups. Adjust amount of carrot/zucchini as needed to make 2 cups.
- Mix the flax eggs together and set aside.
- In a small bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In another medium bowl, mix together the sugar, maple syrup, apple sauce, vanilla, and flax egg.
- Add the dry mix to the wet mix and blend until well combined.
- Stir in the carrot/zucchini blend, combine well, and then stir in the chocolate chips.
- Pour into a greased 9×12″ bake pan and bake for 30 minutes, or until done, testing with a toothpick or knife until it comes out clean.
- Remove from oven & enjoy!
yields: about 24, 2″ squares