Monday, August 17, 2015

Vegan Chocolate Cranberry Zucchini Bread

If you have more zucchini than you know what to do with, yesterdays savoury Cheesy Garlic Zucchini Bread and this sweet option should give you a couple of options. It is amazing how versatile zucchini is. It lends itself to both sweet and savoury recipes really well.

I was happy to find a vegan bake recipe, because I have quite a few readers / followers that would love an eggless bake like this. That coupled with the fact that it is so easy to make, makes this a must try recipe. I was glad I tried this recipe and it is a keeper for sure. The bread is nice and moist, light and chocolatey.



Vegan Chocolate Cranberry Zucchini Bread
Recipe from: Popsugar

1 1/2 cups zucchini, grated
1 cup whole wheat flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon powder
1/4 tsp allspice powder
1 large ripe banana
1/2 cup white sugar
1/2 cup canola oil
1 tsp vanilla extract
1/2 cup dried cranberries

Preheat the oven to 180ºC and lightly grease a lined loaf tin.

In a large bowl, mix the flour, cocoa powder, baking soda, baking powder, salt and spices and set aside.

In another bowl, mash the banana and mix in the sugar, oil and vanilla. Fold in the grated zucchini.

Stir in the dry ingredients while being careful not to over mix.

Fold in the cranberries.

Pour the batter into the prepared loaf tin and bake for 40-50 minutes or until a toothpick inserted comes out clean.

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