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Rachel's Eat to Beat Brownies

Serves 1-10, as a dessert course


¾ cup gluten free oats (you can put in a food processor- however, I like mine chewy so I keep them whole)
½ cup Justin’s Vanilla almond Butter (personal favorite)
½ cup dark chocolate chips (I use Lily’s dark chocolate baking chips which are vegan, fair-trade, organic and have no sugar added)
½ cup unsweetened cocoa powder (non-alkalized)
½ cup unsweetened apple cinnamon applesauce
¼ cup honey
1 ½ cup shredded zucchini (needs to be patted very dry or your brownies will have too much liquid)
¼ cup shredded carrot (needs to be patted very dry as well)
1 tsp vanilla
2 tsp cinnamon
1 tsp baking soda
Your choice of: chopped nuts (i.e. walnuts), chopped dried fruit (i.e. dried cherries), flax seed, or all of the above (my preference).


Preheat oven to 350 degrees F.

Blend oats in food processor, if desired. (Not necessary, I use them whole).

Combine all ingredients into a mixing bowl, saving the chocolate chips for last. (Use additional chocolate chips to sprinkle on top, if desired). Fold in the grated carrot and zucchini after patting completely dry on paper towels.

Pour batter into an 8x11 pan and bake for 25-30 minutes. Enjoy!


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