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Sunday, October 14, 2012

Chocolate-Coffee Zucchini Cakes

2 Tbsp organic extra virgin coconut oil
3 Tbsp brown sugar
1 Tbsp molasses
1 flax egg (1 Tbsp ground flax seed whisked together with 3 Tbsp water)
1/2 tsp vanilla
1 Tbsp + 1 tsp instant coffee
1 small zucchini, grated (about 3/4 cup – 1 cup)
1/2 cup whole wheat flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 cup chocolate chips

1. Preheat the oven to 350 degrees. Lightly grease two small mason jars.
2. In a medium sized bowl, combine the oil, brown sugar, molasses, flax egg, vanilla, and instant coffee. Stir in the zucchini.
3. In a small bowl, whisk together the flour, baking soda, baking powder, and salt.
4. Stir the dry ingredients into the wet ingredients only until just combined. The batter may seem a bit dry, but the zucchini will add lots of moisture as it bakes. Fold in the chocolate chips.
5.  Divide the batter between the greased jars. Bake on a baking sheet for 20-30 minutes. The baking time will depend on the width of your chosen baking vessels. Mine were skinny and tall and, thus, took longer to bake than a short and stout jar would’ve. Check for doneness with the toothpick method and remove from oven when baked.
6. Allow to cool for 30 minutes before removing them from their jars.

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