We don’t know about you guys, but we’d eat dessert for every meal. We’d take a chocolate cake over a plate of brussel sprouts anytime. Fortunately, now you can have your cake and eat it too — yes, even literally — with these 15 veggie-boosted recipes. Beyond providing an additional helping of produce, the extra vegetal action lends these goodies everything from magnificent moisture, tempting texture, stunning color sans bottled dye and more. Now that’s what we call nutritional multi-tasking!
Roasted Beet Cupcakes
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Roasted beets are responsible for giving the frosting slicked between these layers of almond-scented cake a gorgeous magenta hue, along with a subtly sweet, earthy flavor. Packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Beets have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance.
Zucchini Brownies With Ricotta
Between the cream cheese frosting and blueberry syrup gracing the top, the addition of zucchini to the moist, chocolatey brownie batter is sure to go unnoticed. You can check this recipe out at The Story of a Cake website.
Visually, carrots may not be all that stealthy here, but the frosting, caramel and pecans make this cake taste practically sinful and veggie-free. Carrot cake contains carrots mixed into the batter. Most modern carrot cake recipes have a white cream cheese frosting. Sometimes nuts such as walnuts or pecans are added into the cake batter, as well as spices such as cinnamon, ginger and ground mixed spice.
Super Moist Banana Zucchini Bread
Can’t decide between banana or zucchini bread? Get the best of both worlds with this outstanding loaf. This hybrid of two breakfast greats combines the best qualities of both bread into a single super loaf.