zucchini carrot brownies
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Recipe: Zucchini & carrot brownies

Wondering how you can consume 5 serves of vegetables? Do you want to sneak more veggies into your kids’ diet? Although these zucchini & carrot brownies are a once-in-a-while treat, they are a certainly a healthier alternative to regular dessert.

The texture of these brownies is on the soft, cake-y side due to the coconut flour. If you prefer denser brownies, keep your eyes peeled for upcoming recipes.

zucchini carrot brownies

Zucchini & carrot brownies

Although these zucchini & carrot brownies are a once-in-a-while treat, they are a certainly a healthier alternative to regular dessert.
Total Time 40 minutes
Course Dessert
Cuisine Modern Australian
Servings 8 -12


  • oven


  • 2 small zucchini
  • 1 medium carrot
  • 1/2 cup coconut flour
  • 1/4 cup cocoa powder
  • 1/4 cup coconut sugar
  • 1/4 cup coconut oil + splash for greasing
  • 2 tbsp brewed coffee
  • 50 g dark chocolate 85% cacao recommended, chopped
  • pinch of salt
  • 4 large eggs


  • Preheat oven to 170°C (150°C fan-forced).
  • Grate zucchini, squeeze water out with the help of a colander, place in a bowl.
  • Grate carrot, mix with zucchini.
  • Add coconut flour, cocoa powder, coconut sugar, coconut oil, coffee, chocolate and pinch of salt. Mix well.
  • Whisk eggs and add to rest of ingredients.
  • Oil bottom and sides of a baking dish with coconut oil, pour batter and bake for 20-25 minutes, until firm.
  • Cut into 8-12 squares and enjoy.
Keyword brownie, brownies, carrot, cocoa powder, coconut flour, coffee, dairy free, dark chocolate, eggs, gluten free, paleo, sugar free, zucchini

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