Chocolate, Blueberry and Hemp Zucchini Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 tbsp homemade egg replacer +⅔ cup water1/4 cup canola oil1/2 cup Blueberry Pomegranate Butter1 tsp vanilla1/4 cup packed light brown sugar2 tsp Truvia spoonable1 cup oat flour1 cup whole wheat flour1/4 cup wheat germ1 tsp baking soda½ tsp baking powder¼ tsp nutmeg½ tsp kosher salt2 cups (300g) shredded zucchini1/4 cup miniature chocolate chips2 oz hemp hearts
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.
Serving Size: Makes 1 loaf cake, 12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
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.
Serving Size: Makes 1 loaf cake, 12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 208.4
- Total Fat: 8.6 g
- Cholesterol: 0.0 mg
- Sodium: 7.9 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 3.8 g
- Protein: 4.9 g
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