How to Enjoy Guilt-Free Snacking With These 6 Veggie-Infused Recipes

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup sugar
• 1/4 cup vegetable oil
• 1/4 cup plain Greek yogurt
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups grated zucchini (excess moisture squeezed out)
• 1/2 cup semi-sweet chocolate chips

Procedure:

• Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
• In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
• In another bowl, combine the sugar, vegetable oil, Greek yogurt, eggs, and vanilla extract. Mix until well combined.
• Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
• Fold in the grated zucchini and chocolate chips.
• Spoon the batter into the muffin cups, filling each about 2/3 full.
• Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
• Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

• 2 medium sweet potatoes, peeled, cooked, and mashed
• 1/2 cup almond butter
• 1/4 cup honey or maple syrup
• 1/4 cup cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup chocolate chips

Procedure:

• Preheat your oven to 350°F (175°C) and grease a baking dish.
• In a bowl, combine the mashed sweet potatoes, almond butter, honey (or maple syrup), cocoa powder, baking powder, and salt. Mix until smooth.
• Stir in the chocolate chips.
• Pour the batter into the greased baking dish and spread it evenly.
• Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
• Allow the brownies to cool before cutting into squares.

• 1 cup shredded carrots
• 1 cup rolled oats
• 1/2 cup pitted dates
• 1/4 cup chopped walnuts or almonds
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• A pinch of salt
• 1-2 tbsp honey or maple syrup (optional, for sweetness)
• Shredded coconut (for rolling, optional)

Procedure:

• In a food processor, combine the shredded carrots, rolled oats, pitted dates, chopped nuts, cinnamon, nutmeg, and a pinch of salt. Process until the mixture sticks together.
• If you desire more sweetness, add honey or maple syrup and pulse to combine.
• Roll the mixture into bite-sized balls.
• If desired, roll the energy bites in shredded coconut for extra texture.
• Place them in the refrigerator for about 30 minutes to firm up before serving.

• 1 head cauliflower, cut into florets
• 1 cup all-purpose flour
• 1 cup water
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 cup buffalo sauce
• Cooking spray

Procedure:

• Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
• In a bowl, combine the flour, water, garlic powder, salt, and pepper to create a batter.
• Dip each cauliflower floret into the batter, allowing any excess to drip off, and place them on the baking sheet.
• Bake for about 20 minutes or until the cauliflower is tender and the coating is crispy.
• Remove the cauliflower from the oven and toss them in buffalo sauce until well coated.
• Return them to the oven and bake for an additional 5-7 minutes.
• Serve with your favorite dipping sauce.

• 2 cups fresh green beans, washed and trimmed
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 large egg, beaten

• Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
• In a bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, salt, and black pepper.
• Dip each green bean into the beaten egg, allowing any excess to drip off.
• Roll the green beans in the breadcrumb mixture, pressing the breadcrumbs onto them to adhere.
• Place the coated green beans on the prepared baking sheet.
• Bake for 12-15 minutes or until the green beans are crispy and golden brown.
• Serve with your favorite dipping sauce.

• 2 cups mashed potatoes (leftover or freshly made)
• 1 cup finely chopped spinach (cooked and excess moisture squeezed out)
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 large egg
• 2-3 tbsp olive oil (for frying)

• In a bowl, combine the mashed potatoes, chopped spinach, grated Parmesan cheese, breadcrumbs, garlic powder, salt, and black pepper.
• Mix in the egg until all ingredients are well combined.
• Heat olive oil in a skillet over medium heat.
• Scoop spoonfuls of the potato mixture into the skillet, flattening them with the back of the spoon to form pancakes.
• Fry until golden brown on both sides, about 3-4 minutes per side.
• Place the pancakes on a paper towel-lined plate to remove any excess oil.
• Serve hot as a tasty snack or side dish.