Monday, November 4, 2013

Chocolate, Blueberry and Hemp Zucchini Bread

Time gets the better of you sometimes. Before I started school, and certainly before my co-op term kicked off, it seemed like I had all the hours in the day to cook, photograph, write about and share my edible treats. Now, though, all this is being forced into the backseat with each new assignment, craft activity and school event. While I've still been cooking and baking, it's certainly not as much, and my writeups are even scarcer - but I'm trying! 

I'm ashamed to admit that I actually made this loaf months ago - way back when the zucchini was still overflowing the garden and I still had a jar of Blueberry Pomegranate Butter kicking around the fridge. However, I still remember it's reviews from the ladies at Zumba - moist, not too sweet, almost exotic and definite power food. True - this vegan loaf is packed with all kinds of nutritious goodies - but more than that it tastes divine (and like anything but "health food"). Even zucchini haters and those who roll their eyes at whole wheat in baked goods had a piece - and like most quickbreads the loaf freezes incredibly well (as do individual slices wrapped in plastic, then foil and stored in a ziploc). It's the perfect power breakfast on the go (or toss one of those frozen slices in your lunchbag for a 3PM pick me up), and if you warm it slightly and drizzle your favourite jam or melted chocolate overtop, it's a decadent weeknight dessert too!

Chocolate, Blueberry and Hemp Zucchini Bread

Chocolate, Blueberry and Hemp Zucchini Bread
Makes 1 loaf cake, 12 pieces
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
  1. Preheat the oven to 350F and grease a 9x5" loaf pan.
  2. Beat together egg replacer, oil, Blueberry Pomegranate Butter, vanilla, brown sugar and Truvia until smooth.
  3. Add the flours, wheat germ, baking soda, baking powder, nutmeg and salt.
  4. Stir just to combine, then fold in the zucchini, chocolate chips and hemp hearts.
  5. Bake 1 hour, tenting with foil if necessary to prevent over-browning.
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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