3 medium free-range non-medicated eggs: beat until lemon coloured
Mix together and beat:
1.5 cups unrefined sugar
1 cup unrefined canola oil or organic melted butter
Add to mix:
5 Tbsp. cocoa w/ 2 tbsp organic melted butter
Add 1 tsp. vanilla
2 cups grated zucchini (be sure to drain the juice well after grating and before adding to the mix or else it will be too runny)
In another bowl combine:
2 cups spelt flour
1 tsp. unrefined salt
2 tsp. cinnamon
2 tsp. non-aluminum baking powder
1 tsp. baking soda
Combine both bowls together and add 1 cup chocolate chips
Alternative: almonds or walnuts and orange or lemon zest w/ cream cheese icing instead of chocolate chips.
Add to 2 greased loaf pans and bake at 350 degrees for 50-60 minutes.
Check with toothpick and remove from oven when toothpick comes out moist but not gooey in the middle of the loaf.
Cool for at least 15 minutes before removing from pans.
Mix together and beat:
1.5 cups unrefined sugar
1 cup unrefined canola oil or organic melted butter
Add to mix:
5 Tbsp. cocoa w/ 2 tbsp organic melted butter
Add 1 tsp. vanilla
2 cups grated zucchini (be sure to drain the juice well after grating and before adding to the mix or else it will be too runny)
In another bowl combine:
2 cups spelt flour
1 tsp. unrefined salt
2 tsp. cinnamon
2 tsp. non-aluminum baking powder
1 tsp. baking soda
Combine both bowls together and add 1 cup chocolate chips
Alternative: almonds or walnuts and orange or lemon zest w/ cream cheese icing instead of chocolate chips.
Add to 2 greased loaf pans and bake at 350 degrees for 50-60 minutes.
Check with toothpick and remove from oven when toothpick comes out moist but not gooey in the middle of the loaf.
Cool for at least 15 minutes before removing from pans.
No comments:
Post a Comment