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!
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.