Friday, July 6, 2012

Yellow Zucchini Carrot Bread and Muffins

This recipe comes to us from Dominique, who picks her share up at Hot Metal Bridge Faith Community in South Side.  Dominique has a wonderful blog full of CSA recipes that I highly recommend checking out.

Combine 3 teaspoons of chia seeds with 9 tablespoons of water and stir.  Set aside for 10 minutes while mixture gels.
Preheat oven to 325 degrees.
In a medium-sized bowl, mix 1.5 c of whole wheat flour1.5 c of all-purpose flour2 tsp of cinnamon1 tsp of salt1 tsp of baking powder1 tsp of baking soda, and 1 tsp of ginger.  
In a large bowl, mix 2.25 c of sugar1 c of vegetable oilchia seed mixture, and 3 tsp of vanilla.
Pour the dry mixture into the large mixing bowl and combine well.  Add 1.5 c of grated zucchini1 c of grated carrot, and 1 c of (vegan) chocolate chips. Mix again.
Pour batter into a greased bread pan until the pan is 2/3 full.  Pour extra batter into a greased muffin tin, or make a smaller loaf.  Or just eat it! ;)
I sprinkled flax seeds on top of the muffins and the bread to give it a little extra crunch and nutrition.
Cook for about an hour, until you can insert a knife into the center and it comes out clean. (My muffins took only 45 minutes).

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