Hate veggies? Cool, same! That is, until I started baking with them. Hear me out. You can pack serious nutrients into brownies, muffins, and even cake without it tasting like a salad. It’s a sneaky little kitchen hack that lets you feel good and eat the dang cupcake. No shame here!! Just sweet treats with a side of fiber. Let’s turn those veggies into something worth craving.
Nourishing Vegetables You Can Add in Your Baking Recipes
Sneaking veggies into your desserts? Total game changer. Not only do you get a boost of vitamins, minerals, and fiber, but some of these little greens (and oranges… and purples) bring the perfect pop of color and moisture to your bakes. It’s not just smart—it’s delicious. Ready to level up your baking game? Let’s break down the best veggies to toss into that mixing bowl.
1. Zucchini
Zucchini is a fantastic vegetable to add to baked goods because it’s full of moisture and subtly sweet. It blends perfectly into recipes for muffins, breads, and cakes. You’ll barely notice it’s there, but what you will notice is how soft and delightful your treats turn out to be.
2. Carrots
Carrots also add a touch of natural sweetness to your baked dishes. They work beautifully in carrot cakes, muffins, and cookies. Carrots are a great source of beta-carotene and other nutrients, and baked goods with carrots pair well with walnuts, pecans, or a thin layer of cream cheese for a delectable treat.
Hot Honey Roasted Carrot Tart
This Hot Honey Roasted Carrot Tart is a high-protein, egg-free twist on brunch perfection! Made with creamy whipped feta, Greek yogurt, and sweet-spicy roasted carrots, it’s budget-friendly, healthy, and totally crave-worthy.
Ingredients
For the Crust:
- 1 9-inch pre-made pie crust or homemade shortcrust pastry
For the Roasted Carrots:
- 4 large carrots, peeled and cut into quarters lengthwise
- 2 tbsp olive oil
- 2 tbsp hot honey (or regular honey + pinch of chili flakes)
- Salt and pepper to taste
For the Whipped Feta Custard:
- 3/4 cup crumbled feta cheese
- 1/2 cup nonfat Greek yogurt
- 1/2 cup silken tofu (or use more yogurt if not available)
- 2 tsp cornstarch
- 1 tbsp lemon juice
- 1/2 tsp baking powder
- 1 clove garlic, minced
- 1 tsp fresh dill or parsley (plus more for garnish)
- Salt and freshly cracked black pepper to taste
Instructions
- Roast the Carrots: Preheat oven to 400°F (200°C). Toss carrots with olive oil, hot honey, salt, and pepper. Roast on a parchment-lined baking sheet for 20 minutes, turning once, until golden and slightly caramelized. Set aside.
- Pre-Bake the Crust: Roll out your pie crust into a tart pan and prick with a fork. Pre-bake at 375°F (190°C) for 10 minutes with pie weights to prevent bubbling.
- Make the Whipped Feta Custard: In a blender or food processor, blend the feta, yogurt, tofu, cornstarch, lemon juice, garlic, baking powder, and herbs until silky smooth. Season with salt and pepper.
- Assemble the Tart: Pour the whipped feta custard into the pre-baked crust. Arrange the roasted carrots in a sunburst pattern, gently pressing them into the filling.
- Bake: Return the tart to the oven and bake at 375°F for 30–35 minutes, until the custard is set and lightly golden on top.
- Garnish and Serve: Drizzle with more hot honey and sprinkle with fresh herbs. Serve warm or at room temperature.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 335Total Fat 19gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 11gCholesterol 25mgSodium 554mgCarbohydrates 33gFiber 2gSugar 13gProtein 9g
*This is an automatic calculation by a third party app*
3. Sweet Potatoes
Sweet potatoes bring rich flavor and vibrant color to your baked goods. When mashed, they create a creamy and decadent texture perfect for pies, brownies, and doughnuts. If you want a treat that feels indulgent but contains nutrients and fiber, sweet potatoes are a great vegetable to add to baked goods.
4. Beets
If you’re looking to add a stunning reddish color to your baked goods, use beets when making chocolate cake or brownies. Their sweetness paired with cocoa creates a wonderfully rich flavor. As long as you have the basic baking tools everyone needs, you’ll be able to puree them smoothly and evenly.
5. Pumpkin
Pumpkin is a fall favorite that’s versatile enough to work year-round. It’s rich in vitamin A, and its naturally creamy texture and mild sweetness make it perfect for cakes, bread, cookies, and pies.
6. Avocado
Avocado works well as a butter substitute in baked goods. Whether you’re baking brownies or cakes, it’s loaded with healthy fats to give your treat a smooth, decadent taste.
If you have any leftovers, store your baked goods in airtight containers and place them in your refrigerator or freezer. You can preserve most baked goods in the fridge for 5–7 days or up to 2–3 months in your freezer. Whenever you’re looking for a sweet treat, unwrap your baked goods filled with nutritional value.
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6 Types of Vegetables To Add To Baked Goods
Indulge in a nutritious treat, and create delicious meals without breaking your healthy habits by incorporating vegetables into your baked goods.
