A rainy weekend in the Pacific Northwest calls for comfort food. Is there anything more comforting (or more Seattle) than snuggling up with coffee and a warm baked good? Doubtful. Sneak in a serving of vegetables and let the smells of cardamom and cocoa fill your home as you shelter from the grey, chilly weather outside. I promise you won’t be disappointed!
Cardamom & Cocoa Swirled Zucchini Bread
Yield: 6 Servings
Calories: 375kcal
Materials
- 2 tbsp Ground Flax Meal
- 6 tbsp Water (for Flax Egg)
- 1 cup Medium Zucchini
- 1/3 cup Vegan Butter
- 1 1/3 cup Pure Cane Sugar
- 1/3 cup Water (for Batter)
- 1 tsp Vanilla Extract
- 1 2/3 cup Flour
- 1 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1/2 tsp Salt
- 3 tsp Special Dark Cocoa Powder
- 1/2 tsp Ground Cardamom
Instructions
- Preheat oven to 350°. Lightly grease 8 x 4 inch loaf pan.
- In small bowl, combine ground flax meal and 6 tbsp water to make flax egg. Set aside and let sit for 5-10 minutes.
- In a large bowl or stand mixer, cream together vegan butter and cane sugar for 2-3 minutes.
- Coarsely grate zucchini and combine with creamed butter and sugar. Add water and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Add dry ingredients into bowl with wet ingredients. Mix to combine.
- Divide the batter in half. Add cocoa powder into one bowl of batter and cardamom into the other. Stir each until well-mixed.
- Pour the chocolate batter into one half of loaf pan and pour cardamom batter into the other. Using a butter knife, swirl cocoa and cardamom batter together. Sprinkle top with cane sugar (optional).
- Bake for 60-70 minutes or until toothpick comes out clean. Let cool for 15 minutes, then gently turn upside down to remove from pan. Let cool on wire rack.
- Slice and enjoy!