A big hello and a short post today, with a recipe, not only vegetarian but completely vegan. The combination of zucchini and chocolate goes very well together. It’s nice as a snack in between and doesn’t take much time to prepare. Have a beautiful day my dears!!
Ingredients:
- 3 cups unbleached white flour
- 1 cup brown sugar ( use more if you like it sweeter)
- 1 medium zucchini, shredded
- ¾ cup chopped walnuts
- 3 Tbsp. unsweetened cocoa powder
- 1 Tsp. baking powder
- 1 Tsp. baking soda
Ingredients:
- 3 cups unbleached white flour
- 1 cup brown sugar ( use more if you like it sweeter)
- 1 medium zucchini, shredded
- ¾ cup chopped walnuts
- 3 Tbsp. unsweetened cocoa powder
- 1 Tsp. baking powder
- 1 Tsp. baking soda
- pinch salt
- 4 Tbsp. vegan butter or canola oil
- 1 Tsp. vanilla essence
- 2 Tbsp. flax seed meal + 6 Tbsp. water
- 1 cup water
Method:
Preheat oven to 350 F and grease a large loaf pan.
Mix flax seed meal with 6 Tbsp. water and let sit for 2 minutes. In a bowl combine butter, vanilla essence, zucchini, water and flax seed mixture. Mix well. In another bowl combine all dry ingredients. Fold into the wet mixture and mix well. Make sure not to over mix. Fill the batter into the loaf pan and bake for about 1 hour. The bread is ready, when a fork or toothpick inserted comes out clean. Leave in the pan for 5-10 minutes and then cool on a wire rack.
- 4 Tbsp. vegan butter or canola oil
- 1 Tsp. vanilla essence
- 2 Tbsp. flax seed meal + 6 Tbsp. water
- 1 cup water
Method:
Preheat oven to 350 F and grease a large loaf pan.
Mix flax seed meal with 6 Tbsp. water and let sit for 2 minutes. In a bowl combine butter, vanilla essence, zucchini, water and flax seed mixture. Mix well. In another bowl combine all dry ingredients. Fold into the wet mixture and mix well. Make sure not to over mix. Fill the batter into the loaf pan and bake for about 1 hour. The bread is ready, when a fork or toothpick inserted comes out clean. Leave in the pan for 5-10 minutes and then cool on a wire rack.
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