24 April |
Recipes |
Darrin Fiddler
Chocolate, Blueberry And Hemp Zucchini Bread
April 25 is Zucchini Bread Day, and what better way to commemorate it that with hemp seeds! Thank you, GroupRecipes.com for this great find!
This moist, sweet vegan loaf is all kinds of nutritious – from organic, homegrown zucchini to stevia, whole grains, dark chocolate, Blueberry Pomegranate Butter and hemp seeds!
Ingredients
- 2 tbsp homemade egg replacer +⅔ cup water
- 1/4 cup canola oil
- 1/2 cup butter.html”>Blueberry Pomegranate butter
- 1 tsp vanilla
- 1/4 cup packed light brown sugar
- 2 tsp Truvia spoonable
- 1 cup oat flour
- 1 cup whole wheat flour
- 1/4 cup wheat germ
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp nutmeg
- ½ tsp kosher salt
- 2 cups (300g) shredded zucchini
- 1/4 cup miniature chocolate chips
- 2 oz hemp hearts
How to make it
- Preheat the oven to 350F and grease a 9×5″ loaf pan.
- Beat together egg replacer, oil, Blueberry Pomegranate Butter, vanilla, brown sugar and Truvia until smooth.
- Add the flours, wheat germ, baking soda, baking powder, nutmeg and salt.
- Stir just to combine, then fold in the zucchini, chocolate chips and hemp hearts.
- Bake 1 hour, tenting with foil if necessary to prevent overbrowning.
2 hours to make
Serves 12
From jo_jo_ba
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