Chocolate Beet Brownies

If you haven’t heard me rant and rave about the chocolate-beet combo – get ready! It’s seriously super good and a great way to add a little extra nutrient boost to your chocolatey goodies. Check it out:

Chocolate Beet Brownies

  • 1 cup all-purpose flour
  • ¼ cup cocoa powder
  • ¼ tsp salt
  • 225 g chopped semi-sweet chocolate
  • ½ cup sunflower oil or canola oil
  • 3 eggs
  • 1 cup sugar
  • 2 tsp vanilla
  • 2 cups peeled and grated raw beets

  1. Preheat the oven to 325F.
  2. Whisk the flour with the cocoa powder and salt in a medium bowl.
  3. Melt the chocolate over low heat in a small, heavy-bottomed pot until melted, stirring consistently. Stir the sunflower or canola oil into the melted chocolate until smooth.
  4. Whisk eggs with granulated sugar and vanilla in a large bowl.
  5. Whisk in the chocolate mixture, then fold in the flour mixture and the 2 cups grated beets until just combined.
  6. Scrape into an oiled 8 × 8 inch. metal baking pan. Bake at 325F until a toothpick inserted into the center comes out clean, 45 to 50 min.
  7. Cool on a rack before cutting into squares.


Chocolate Zucchini Cake

Chocolate Zucchini Cake
Recipe type: Dessert

  • 2 ½ c. all purpose unbleached white flour (or whole wheat pastry flour)
  • ½ c. buttermilk or plain yogurt
  • ¾ c. Drifless Sunflower oil/vegetable/canola/safflower oil
  • 1 c. sugar
  • 2 eggs
  • 2 c. zucchini, grated
  • 3 Tbsp. Unsweetened cocoa
  • ½ tsp. Baking powder
  • 1 tsp. Baking soda
  • ½ tsp cinnamon
  • ½ tsp cardamom
  • 1 c. bittersweet chocolate chips (optional)
  • 1 tsp. Vanilla

  1. Preheat oven to 350 degrees.
  2. Butter a 9 x 13 inch pan.
  3. Whisk together oil, sugar, eggs, buttermilk, & vanilla.
  4. Add grated zucchini.
  5. Mix dry ingredients, with a sifter into a larger bowl (or the bowl of an electric mixer).
  6. Pour wet ingredients into dry and mix throughly.
  7. Add chocolate chips if desired.
  8. Pour into pan & bake for 30-35 minutes, or until a toothpick comes out clean.
  9. Eat plain, sprinkled with powdered sugar, or drizzled with a chocolate glaze.


Chocolate Beet Cake

I know, I know, you’re thinking beets?! in CAKE?! Yep, trust me this chocolate beet cake is nothing but a slice of chocolatey heaven.

Chocolate Beet Cake
Recipe type: Dessert

This recipe was created by Dani Lind of Rooted Spoon Culinary
  • 1 cup sugar
  • 1 cup flour
  • ¼ tsp. salt
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 2 ounces unsweetened chocolate
  • 2 eggs
  • 2 Tbsp oil (canola, or Driftless sunflower oil)
  • 1½ c. shredded beets

  1. Preheat oven to 325 degrees.
  2. Grease a 9” cake pan. Sift dry ingredients together.
  3. Melt chocolate in double boiler.
  4. Cool chocolate; blend thoroughly with eggs & oil.
  5. Combine flour mixture with chocolate mixture, alternating with the beets.
  6. Pour into pan.
  7. Bake until knife can be removed from center cleanly, about 30-40 minutes. (Cover with powdered sugar, berries, whipped cream, or you favorite chocolate frosting or glaze.)


Check out other great recipes from Driftless Organics.

Driftless Organics CSA farm delivers CSA boxes full of wholesome, fresh & organic produce to the Twin Cities, Madison and locally to Viroqua, LaCrosse & Prairie du Chein. Click HERE for more information.