Can’t Be “Beet” Brownies


  • 1/2- Cup Sunflower Oil
  • 1-Cup Honey
  • 2- teaspoons Vanilla extract
  • 2-Cups AP Flour
  • 1/2-Cup Special Dark Cocoa Powder
  • 1-1/2-teaspoons Baking Soda
  • 1- teaspoon Salt
  • 2-Cups fine shredded Zucchini
  • 1- Cup Beet puree
  • 1-Egg



  1. Boil beets for approx. 45 min. until soft. Run under cold water, and peel. Puree beets in food processor.
  2. Preheat oven to 325 F. Lightly grease 9×13 baking pan, and line the bottom with parchment paper.
  3. In large bowl, whisk together oil, honey, beets,and vanilla. Sift in flour, cocoa, baking soda, and salt.mix until just incorporated.
  4. Fold in zucchini, until well combined
  5. Pour into the prepared pan and bake for 25-30 minutes, or until toothpick comes out clean.


Optional Frosting:

  • 5 Tablespoons room temp butter
  • 1-Cup powdered sugar
  • 1/2-Cup heavy cream
  • 1-Cup peanut butter
  • 3/4-Teaspoon Vanilla extract
  • 1/4- teaspoon salt



  1. In large bowl mix the peanut butter, and butter together until smooth.
  2. Add the powdered sugar 1/2 at a time alternating with the heavy cream.
  3. Stir in vanilla, and spread on cooled brownies.

Steve Drajeske