Go Back
Print

Cardamom & Cocoa Swirled Zucchini Bread

Prep Time20 minutes
Active Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Breakfast, Dessert, Snack
Cuisine: Plant-Based, Vegan
Keyword: Plant-Based, Sweet Treat, Vegan
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!