Chocolate, Blueberry And Hemp Zucchini Bread
From jo_jo_ba 10 years ago
- 2 hours to make
- Serves 12
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! Read more Whether for a power breakfast on the go or warmed slightly to cap off a dinner, it's a winner in every respect. See less
Ingredients
- 2 tbsp homemade egg replacer +⅔ cup water shopping list
- 1/4 cup canola oil shopping list
- 1/2 cup butter.html">Blueberry Pomegranate butter shopping list
- 1 tsp vanilla shopping list
- 1/4 cup packed light brown sugar shopping list
- 2 tsp Truvia spoonable shopping list
- 1 cup oat flour shopping list
- 1 cup whole wheat flour shopping list
- 1/4 cup wheat germ shopping list
- 1 tsp baking soda shopping list
- ½ tsp baking powder shopping list
- ¼ tsp nutmeg shopping list
- ½ tsp kosher salt shopping list
- 2 cups (300g) shredded zucchini shopping list
- 1/4 cup miniature chocolate chips shopping list
- 2 oz hemp hearts shopping list
How to make it
- Preheat the oven to 350F and grease a 9x5" 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.
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