Chocolate, Blueberry and Hemp Zucchini Bread

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Chocolate, Blueberry and Hemp Zucchini Bread calories by ingredient


Introduction

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! Whether for a power breakfast on the go or warmed slightly to cap off a dinner, it's a winner in every respect. 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! Whether for a power breakfast on the go or warmed slightly to cap off a dinner, it's a winner in every respect.
Number of Servings: 12

Ingredients

    2 tbsp homemade egg replacer +⅔ cup water
    1/4 cup canola oil
    1/2 cup 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

Directions

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.