If you’re always trying to sneak some healthy ingredients into your diet, you’re not alone.

Making sure that you reach your nutritional intake doesn’t have to be hard or not tasty. Sneaking vegetables into yummy desserts or snacks is a fun way to make sure you get that extra dose of protein or vitamin without the fight.

Here are 3 yummy hidden ingredient recipes to share:

Don’t forget to share your creations with us using the hashtag #TNDFromHome

Black Bean Brownies

1 can black beans, drained and rinsed
3 tbs melted butter
½ cup semi sweet chocolate chips
3 eggs
1 tsp vanilla
½ cocoa powder
¾ cup brown sugar
¼ tsp salt
1. Preheat oven to 350 degrees
2. In a food processor, blend: butter, chocolate chips, and beans until smooth
3. Add eggs, vanilla, cocoa powder, sugar, and salt
4. Mix until everything is well incorporated
5. Line an 8×8’ pan with parchment paper
6. Bake for 20-25 minutes or until toothpick come out clean

Zucchini Loaf

3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 eggs
1 cup vegetable oil
3 tsp vanilla
2 cups grated and drained zucchini
2¼ cup white sugar
1. Preheat oven to 350 degrees
2. Combine sugar, vanilla, eggs, and oil.
3. In a separate bowl, mix flour, baking soda, baking powder, and salt.
4. Add dry ingredients to wet 1/3 at a time
5. Don’t over mix, then add in zucchini
6. Bake for 30-40 minutes

Beet Brownies

8 tbs unsalted butter
1¼ cup sugar
¾ cup cocoa powder
½ tsp salt
2 large eggs
2 tsp vanilla
1 cup beet puree*
¾ cup flour
½ tsp baking powder
½ cup dark chocolate chunks
1. Preheat oven to 325 degrees. Grease or line an 8x8x2 metal pan with parchment paper
2. Using a saucepan over med heat, melt butter. Stir frequently as it continues to bubble. When there are small brown specs, and it smells like nutty caramel, remove from heat
3. Add sugar, cocoa butter, and salt to combine
4. In separate bowl, beat eggs. When butter cools, add to eggs, stirring constantly until mixed
5. Add vanilla and beet puree* followed by flower and baking powder
6. Add chocolate chunks and bake for 25-35 minutes
*Beet puree: wrap whole beats in aluminum foil and roast in 400F oven for at least an hour until soft. When cool, peel skin and blend with enough buttermilk to make puree very smooth