15 Baking Recipes With Hidden Vegetables: Delicious and Sneaky Ideas

You've probably heard of the clever parent who sneaks finely chopped spinach into their kid's favorite pasta sauce. This trick can be applied to baking, and you're about to discover how.

1. Spinach and Feta Muffins Recipe

Savory muffins packed with spinach and feta cheese.

Ingredients

• 2 cups all-purpose flour
• 1 cup fresh spinach leaves
• 1/2 cup crumbled feta cheese
• 1/2 cup milk
• 1 large egg
• 1/4 cup melted butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a blender or food processor, puree the spinach leaves.
3. In a large bowl, whisk together the flour, salt, and pepper.
4. In a separate bowl, whisk together the milk, egg, and melted butter.
5. Add the pureed spinach and crumbled feta cheese to the wet ingredients and stir to combine.
6. Add the wet ingredients to the dry ingredients and stir until just combined.
7. Divide the batter evenly among 12 muffin cups.
8. Bake for 20-25 minutes or until the muffins are golden brown.
9. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

2. Sweet Potato Chocolate Cake Ideas

Moist chocolate cake infused with sweet potatoes for added nutrition.

Ingredients

• 2 large sweet potatoes, cooked and mashed
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large bowl, combine mashed sweet potatoes, softened butter, eggs, and vanilla extract.
4. Gradually add the dry ingredients to the sweet potato mixture and mix until well combined.
5. Divide the batter evenly between the prepared pans and smooth the tops.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

3. Carrot and Ginger Bread Options

Moist carrot and ginger bread filled with spices and hidden vegetables.

Ingredients

• 2 cups all-purpose flour
• 1 cup grated carrot
• 1/2 cup chopped fresh ginger
• 1/2 cup brown sugar
• 1/2 cup unsalted butter
• 2 large eggs
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt to taste

Instructions

1. Preheat the oven to 350°F (180°C) and grease a 9x5-inch loaf pan.
2. In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, combine grated carrot, chopped ginger, brown sugar, and unsalted butter.
4. Add eggs to the carrot mixture and mix until well combined.
5. Gradually add the dry ingredients to the carrot mixture and mix until a smooth batter forms.
6. Pour the batter into the prepared loaf pan and bake for 50-60 minutes.
7. Remove from the oven and let cool on a wire rack for 10 minutes before slicing.

4. Zucchini and Walnut Loaf Variations

Delicious and moist zucchini loaf with hidden nutrients.

Ingredients

• 2 cups all-purpose flour
• 1 cup grated zucchini
• 1/2 cup chopped walnuts
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (180°C) and grease a 9x5-inch loaf pan.
2. In a large bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, combine grated zucchini, chopped walnuts, brown sugar, and granulated sugar.
4. Add the melted butter, eggs, and vanilla extract to the zucchini mixture and stir until well combined.
5. Add the dry ingredients to the zucchini mixture and stir until just combined.
6. Pour the batter into the prepared loaf pan and bake for 55-60 minutes or until a toothpick comes out clean.
7. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

5. Beetroot and Chocolate Chip Cookies

Sweet and earthy beetroot adds moisture to these rich chocolate chip cookies.

Ingredients

• 1 cup Beetroot puree
• 1 cup Butter
• 3/4 cup White sugar
• 1 cup Brown sugar
• 2 large Eggs
• 2 teaspoons Vanilla extract
• 2 1/4 cups All-purpose flour
• 1 teaspoon Baking soda
• 1 teaspoon Salt
• 1 cup Semi-sweet chocolate chips

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Whisk together the flour, baking soda, and salt in a medium bowl.
3. In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy.
4. Beat in the eggs one at a time, followed by the vanilla extract and beetroot puree.
5. Gradually mix in the dry ingredients until just combined, being careful not to overmix.
6. Stir in the chocolate chips.
7. Drop rounded tablespoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden brown.
9. Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

6. Pumpkin and Spice Muffin Recipes

Moist and flavorful muffins packed with pumpkin and spice.

Ingredients

• 1 cup pumpkin puree
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 large egg
• 1/2 cup milk

Instructions

1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In a large bowl, whisk together pumpkin puree, melted butter, egg, and milk.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide the batter evenly among the muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

7. Cauliflower and Cheese Scones

Savory cauliflower and cheese scones perfect for a healthy snack.

Ingredients

• 1 cup cauliflower florets
• 2 cups all-purpose flour
• 1/2 cup cold butter
• 1/2 cup grated cheddar cheese
• 1/2 cup heavy cream
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Pulse cauliflower in a food processor until it resembles coarse crumbs.
3. In a large bowl, whisk together flour, salt, and pepper.
4. Add cold butter and use a pastry blender to work it into the flour mixture.
5. Stir in grated cheese, cauliflower, and heavy cream until the dough comes together.
6. Turn the dough out onto a floured surface and gently knead a few times.
7. Pat the dough into a circle that is about 1 inch thick.
8. Use a biscuit cutter or the rim of a glass to cut out scones.
9. Gather the scraps, re-form the dough, and cut out additional scones.
10. Place the scones on the prepared baking sheet and brush with beaten egg.
11. Bake for 15-20 minutes, or until the scones are golden brown.
12. Remove from the oven and let cool on a wire rack.

8. Butternut Squash and Sage Bread

Butternut Squash and Sage Bread is a delicious and moist bread filled with roasted squash and sage.

Ingredients

• 1 large butternut squash
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried sage
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups all-purpose flour
• 1 teaspoon sugar
• 1 packet active dry yeast
• 1 cup warm water

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel, de-seed, and chop the butternut squash into 1-inch cubes.
3. Roast the squash in the oven with olive oil, salt, and pepper for 30-40 minutes, or until tender.
4. In a large bowl, combine the flour, sugar, and yeast.
5. In a separate bowl, mix the roasted squash, chopped onion, garlic, and sage.
6. Add the warm water to the dry ingredients and mix until a dough forms.
7. Add the squash mixture to the dough and knead for 10 minutes.
8. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour.
9. Punch down the dough and shape into a round or oblong loaf.
10. Bake the bread in a preheated oven at 375°F (190°C) for 35-40 minutes, or until golden brown.

9. Broccoli and Cheddar Fritters

Crispy fritters packed with broccoli and cheddar cheese.

Ingredients

• 1 cup broccoli florets
• 1/2 cup cheddar cheese, shredded
• 1/2 cup all-purpose flour
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup milk
• 1 large egg
• 1 tablespoon butter, melted

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a blender or food processor, puree the broccoli until finely chopped.
3. In a large bowl, whisk together the flour, paprika, salt, and pepper.
4. Add the shredded cheese, milk, egg, and melted butter to the bowl and stir until combined.
5. Fold in the pureed broccoli.
6. Using a 1/4 cup measuring cup, scoop the mixture into balls and then flatten slightly into patties.
7. Place the fritters on a baking sheet lined with parchment paper.
8. Bake for 20-25 minutes, or until golden brown and crispy.
9. Serve warm and enjoy.

10. Parsnip and Apple Cake Recipes

Moist and flavorful parsnip and apple cake perfect for any occasion.

Ingredients

• 2 large parsnips, peeled and grated
• 2 large apples, peeled and grated
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy.
4. Beat in eggs one at a time, followed by vanilla extract.
5. With the mixer on low speed, gradually add flour mixture and mix until just combined.
6. Stir in grated parsnips and apples.
7. Divide batter evenly between prepared pans and smooth tops.
8. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
9. Let cakes cool in pans for 10 minutes before transferring to a wire rack to cool completely.

11. Green Pea and Mint Muffins

Delicious and healthy muffins packed with green peas and fresh mint.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup milk
• 2 large eggs
• 1 cup green peas, pureed
• 1/4 cup fresh mint leaves, chopped
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together melted butter, milk, eggs, green pea puree, mint leaves, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide the batter evenly among the muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

12. Roasted Vegetable and Goat Cheese Tart

Savory tart filled with roasted vegetables and goat cheese.

Ingredients

• 1 sheet of frozen puff pastry
• 1 large onion
• 2 cloves of garlic
• 2 large zucchinis
• 1 large eggplant
• 1 cup of goat cheese
• 1/2 cup of grated parmesan
• Salt and pepper to taste
• 1 tablespoon of olive oil

Instructions

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry and place it on a baking sheet.
3. In a large bowl, toss the sliced onion, minced garlic, zucchinis, and eggplant with olive oil, salt, and pepper.
4. Spread the roasted vegetables on the puff pastry, leaving a 1-inch border around the edges.
5. Crumble the goat cheese and sprinkle the parmesan over the vegetables.
6. Fold the edges of the puff pastry to form a crust.
7. Bake the tart for 40-45 minutes or until the pastry is golden brown.
8. Remove from the oven and let it cool before serving.

13. Kale and Lemon Bars

Tart and sweet kale and lemon bars with a hidden twist.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup confectioners' sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 cup chopped kale
• 1 teaspoon vanilla extract
• Salt to taste

Instructions

1. Preheat the oven to 350°F and line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, whisk together the flour, granulated sugar, and confectioners' sugar.
3. Add the softened butter to the bowl and mix until a crumbly dough forms.
4. Press the dough into the prepared baking dish and bake for 20-25 minutes or until lightly golden.
5. In a large bowl, whisk together the eggs, lemon zest, lemon juice, and vanilla extract.
6. Stir in the chopped kale until well combined.
7. Pour the kale and lemon mixture over the baked crust and smooth the top.
8. Return the dish to the oven and bake for an additional 25-30 minutes or until the filling is set.
9. Remove the dish from the oven and let it cool completely before cutting into bars.
10. Serve and enjoy.

14. Sweet Potato and Black Bean Brownies

Fudgy brownies with a twist, featuring sweet potatoes and black beans for added nutrition.

Ingredients

• 1 large sweet potato, cooked and mashed
• 1 can black beans, drained and rinsed
• 1/2 cup unsweetened cocoa powder
• 1/4 cup sugar
• 1/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 cup melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (180°C) and grease an 8-inch square baking pan.
2. In a blender or food processor, combine the mashed sweet potato, black beans, cocoa powder, sugar, flour, baking powder, salt, and cinnamon.
3. Blend the mixture until smooth and well combined.
4. Add the melted coconut oil, eggs, and vanilla extract to the blender or food processor.
5. Blend the mixture until smooth and creamy.
6. Pour the mixture into the prepared baking pan and smooth the top.
7. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
8. Let the brownies cool completely in the pan before cutting into squares and serving.

15. Grated Vegetable and Herb Quick Bread

Grated Vegetable and Herb Quick Bread is a delicious and healthy bread option.

Ingredients

• 2 cups all-purpose flour
• 1 cup grated zucchini
• 1/2 cup grated carrot
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup butter, melted
• 1 large egg

Instructions

1. Preheat the oven to 350°F (180°C).
2. In a large bowl, whisk together the flour, grated zucchini, grated carrot, parsley, dill, salt, pepper, baking powder, and baking soda.
3. In a separate bowl, whisk together the melted butter and egg.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour the batter into a greased 9x5-inch loaf pan.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
7. Remove the bread from the oven and let it cool in the pan for 10 minutes.
8. Transfer the bread to a wire rack to cool completely.

Conclusion

You'll become a baking genius, whipping up incredibly delicious treats with hidden veggies that'll mesmerize everyone! Your spinach muffins will be the most divine, your sweet potato cakes will be outrageously moist, and your beetroot cookies will be ridiculously addictive. You'll create a thousand heavenly bakes, and nobody will ever guess the sneaky veggies inside!