Zutaten für Carob Zucchini Nut Bread Vegan
- Canola Oil
- White Sugar
- Brown Sugar
- Vanilla Extract
- 1 (13.5 ounce) can full-fat coconut milk
- Egg Substitute
- 2 cups grated zucchini
- All Purpose Flour
- Whole Wheat Flour
- 1 cup chopped walnuts
- Carob Powder
- Salt
- Baking Soda
- Ground Cinnamon
- Nutmeg
- Baking Powder
- Allspice
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Zubereitung von Carob Zucchini Nut Bread Vegan
- Preheat oven to 350°F (175°C). Grease and flour two 8x4x3 inch loaf pans.
- In a large mixing bowl, cream together 2 tablespoons of flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water), ½ cup vegetable oil, ¾ cup maple syrup or agave nectar, 1 (13.5 ounce) can full-fat coconut milk, and 1 teaspoon vanilla extract.
- Gently fold in 2 cups grated zucchini and 1 cup chopped walnuts.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and ¾ cup carob powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour batter evenly into the prepared loaf pans.
- Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
105g
Fat
7g
Carbs
14g
