Chocolate Zucchini Bread
1/2 c. canola oil
1 c. light agave nectar (I used honey)
1 Tbsp. vanilla extract
2 c. grated zucchini
2 1/3 domata flour
2/3 c. unsweetened cocoa powder
1 1/2 tsp. baking soda
1/2 tsp. salt
Mix wet ingredients in a large bowl.
Combine dry ingredients in a separate bowl and blend into wet ingredients.
Pour into greased 9 x 5 loaf pan, and bake at 350 F for 55-60 minutes. Rotate pan half way through.
Tastes like cake!!!
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