Gluten-Free Sweet Potato Zucchini Brownies

IKEA’s Happy Themes!

How to get your kids (or yourself) to eat more veggies ;o)

Best recipes are those being shared ;o) I got this one from a dear friend and training buddy. She knows I love healthy recipes and thought of me when baking her yum brownies.

I gave it a try and loved it instantly! When comparing our versions, we realized that she used bigger sweet potatoes, and I added the optional zucchini instead. Slightly different versions, but both delicious.

Few Healthy Ingredients & Simple Instructions


2 medium sized Sweet Potatoes
1 medium sized Zucchini
4 Eggs
1 Cup Quinoa Flour
1/2 Cup Cocoa Powder
1/3 Cup Maple Syrup

Grate The Zucchini Before Adding It

Step-By-Step Instructions

Step #1

Boil potatoes until soft. Let cool and peel. Smash with a fork in medium sized bowl.

Step #2

Grate the zucchini and add to the potatoes.

Step # 3

Add remaining ingredients and blend until smooth texture.

Step # 4

Fill into 8×8 pan and bake at 350 F/ 180 C for 30 min.

Looks Like A Regular Brownie Batter

Mine never really dried to the core during the baking. I guess the added zucchini kept it pretty moist, what I liked a lot.

Simple, Healthy, AND Delicious!

Ideal post-workout recovery snack. How to sneak in extra veggies and stay gluten-free ;o)

Leave a Reply

Your email address will not be published. Required fields are marked *