This is my all time favorite recipe for zucchini bread. I have baked this bread many times and each time it has been welcomed with the same expectations. This is low in fat as I use just 1/3 cup of oil. You must definitely try this if you have kids who don’t prefer to eat zucchini. Deceptively you can make them eat this bread.
Ingredients
- Raw zucchini – 1 ½ cups (peeled and grated)
- Whole wheat flour – 1 cup
- All purpose flour- 1 cup
- Sugar – 1 ½ cups
- Apple sauce – 2/3 cup
- Canola oil- 1/3 cup
- Flax seed (ground) – 2 tablespoons (simmered in 6 tablespoons of water)
- Vanilla extract – 1 teaspoon
- Baking powder – 1 ½ teaspoon
- Baking soda- ½ teaspoon
- Salt – ½ teaspoon
- Ground cinnamon- ¼ teaspoon
- Nutmeg powder – ¼ teaspoon
- Clove powder – ¼ teaspoon
- Chocolate chips – ¼ cup
Directions
1. Pre heat oven to 350° F. grease an 9 inch loaf pan and set aside.
2. In a bowl mix whole wheat flour, all purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg powder, clove powder.
3. In another bowl, mix simmered flaxseed and apple sauce. Beat well. Stir in oil and vanilla extract. Beat well. Add sugar and beat to mix everything together.
4. Using a clean kitchen towel squeeze out the excess water from zucchini. Stir in zucchini and mix well. Gradually add the dry ingredients and chocolate chips and mix well.
5. Stir in the mixed cake batter into the loaf pan and bake at 350° F for 55 to 60 minutes until a cake tester inserted comes in clean.
6. Place on a wire rack to cool completely, and then remove from pan. Now slice your bread.
Ever dreamt of having a guiltless cup cake? Well, then here is the recipe. This cake was very much enjoyed by my son and his friends.
INGREDIENTS
- All purpose flour- 1 cup
- Cocoa powder/carob powder- ½ cup
- Soy milk – 1 cup (curdle with a teaspoon of lemon juice)
- Brown sugar- ¾ cup
- Baking soda- ¾ teaspoon
- Baking powder – ½ tsp
- Apple sauce – ¼ cup
- Canola oil – ¼ cup.
- Margarine – 2 tablespoons
- Salt a pinch.
DIRECTIONS
1. Sift all purpose flour, cocoa powder, baking soda, baking powder, salt in a bowl. Set aside.
2. In another bowl cream margarine and brown sugar. Add canola oil and stir in curdled soymilk and apple sauce.
3. Now add the dry ingredients into the wet mixture little at a time and mix well. Now blend all the ingredients well.
4. Line the muffin pan with cupcake holders. Pour the batter into each cup cake holder ¾ full, giving them space to rise.
5. Bake at 350°F for 18 to 20 minutes. Insert a skewer to the center of the cup cake to check if the cake comes out clean.
6. Remove pan from the oven and cool for 10 minutes.
Baking cakes excites me every time. It’s not only the aroma of the cake that wafts in the kitchen , but also a fulfillment that comes in baking a vegan cake. This easy to make cake is sure to impress you with the look and its texture.
Ingredients
- Margarine –3/4 cup.
- Ener-G Powder – 3 tablespoons (mixed with 4 tablespoons of warm water).
- All purpose flour -2 &1/3 cups.
- Baking powder – 1 ½ tsps.
- Baking soda – ½ tsp.
- Sugar – 1 ½ cups.
- Vanilla essence- 2 tsp.
- Butter milk-1 ¼ cups (I curdled 1 ¼ cups of warm soymilk by adding ½ tsp of lemon juice and set aside for minutes)
- Chocolate flavored syrup – 2/3 cups.
Directions
1. Preheat the oven to 350 degrees.
2. Bring margarine to room temperature and beat in an electric mixer for 30 secs. Add sugar and vanilla. Beat until fluffy. Add the ener-G powder mixed in warm water and beat in low speed.
3. Add the curdled soymilk and beat for a minute more in low speed.
4. In a large bowl mix, mix all purpose flour, baking powder and baking soda. Stir in the wet mixture into the flour and mix well until ingredients are well blended.
5. Reserve 2 cups of cake batter in a bowl.
6. Pour remaining batter into the greased pan (use fluted tube pan if you have it, or use a regular baking pan.)
7. Add 2/3 cup of chocolate syrup to the reserved cake batter and beat on low speed until well combined.
8. Pour chocolate batter over the vanilla batter in the pan and let it settle by itself. Do not mix.
9. Bake in 350 degrees for about 50 minutes or until the center comes out clean.
The combination of chocolate and vanilla in a single piece of cake is very tasty and welcoming. I am sending this recipe to egg replacement event by Madhuram of eggless cooking. Check out another version of vanilla chocolate marble cake.
