Warning: Contains hidden veggies!

Yes, I feel like I have to put a warning here. Not for the parents but for the kids. If they knew the goodness inside these chocolate brownies I’m sure they’ll run a mile. Particularly if your child is adverse to anything green or healthy. This would be a good recipe for kids to learn more about vegetables. Have them make these lunchbox brownies with you.

I’ll admit. I screwed up my nose when I first read the recipe. My friend Mia tagged me in a post on Facebook with this recipe. I was a sceptic. I immediately dismissed this recipe. After all, how could a chocolate brownie with three… yes THREE… different types of vegetables in it be at all delicious? It was time to be proven wrong. I was willing to give this recipe a go.

This recipe intrigued me for a number of reasons. Firstly, the three vegetables in it – sweet potato, zucchini and carrot. Secondly, that it was dairy free and egg free. Thirdly, whether it actually tasted any good… I’ll get to that a little later!

Well, this is one incredibly simple recipe to make. No grater required. Just a food processor. Cut up the veggies and throw them into the food processor that does all the hard work. The raw vegetables are so mulched up, they don’t taste raw nor do they have bits in it that look like vegetables. That’s why a food processor is used and not a grater.

I am a lover of cake batter. I can’t help it. Always like to have a little lick of the bowl afterwards. The batter tasted surprisingly good. OK… I was starting to be convinced that this recipe would work. The aroma, as it was baking in the oven, was as good as other chocolate brownies I’ve made. The taste was surprising. Chocolate and sweet but not too sweet. The texture was not as gooey as I would have liked but perfect for school lunchboxes and little hands. Make it again? Yes of course!

Lunchbox Brownies

These lunchbox chocolate brownies contain three vegetables for added goodness - zucchini, sweet potato and carrot. The end result is a brownie that is sweet but not too sweet, has a light texture but isn't too gooey. Perfect for school lunchboxes! The added vegetables are perfect for fussy little eaters!

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Servings 18 pieces

Ingredients

 

• 1 large zucchini, ~400g
• 1 carrot, ~100g
• ½ sweet potato, ~150g
• 4 medjool dates
• ½ cup sunflower or canola oil
• 2 tsp vanilla essence
• ½ cup raw sugar
• 2 cups self-raising flour, or gluten free self raising flour
• ½ cup cocoa powder
• handful choc chips, optional

Instructions

 

• Preheat oven to 180 degrees Celsius (160 degrees fan forced). Line a brownie pan with baking paper.
• Peel the sweet potato and wash the carrot and zucchini (no need to peel carrot or zucchini). Roughly chop the zucchini, carrot, sweet potato & dates.
• Put the vegetables & dates into a food processor & blitz for about 30 seconds or until smooth without lumps.
• Add the oil, sugar & vanilla and blitz again until combined.
• Add flour & cocoa and blitz again for about 30 - 60 seconds until smooth and well combined into a thick batter.
• Pour into your lined tray. Add the choc chips on top and lightly mix them into the batter (if using) with a spoon.
• Bake for 30min until a toothpick in the middle comes out sticky and not entirely clean.
• Allow to cool, cut into squares and then serve.