yay! this time hopefully i have my phone close so i can win a loaf. i think someone has made zucchini brownies that were delicious....look it up woman!
lis, my favorite healthy zucchini recipe is from the Babycakes cookbook (which I love):
Ingredients
* 2 cups Whole Wheat Pastry Flour (100% Stone Ground) * 1/2 cup Whole Ground Flax Seed Meal * 2 tsp Baking Powder * 2 tsp All Natural Baking Soda * 1 tsp Salt * 2 tsp Cinnamon Ground * 1 tbsp Ground Ginger * 1/2 cup Organic Coconut Oil * 3/4 cup Agave Nectar Amber * 3/4 cup Rice Milk * 1 tbsp Organic Vanilla Extract * 2 cups Vegetable, Zucchini
Directions
Preheat 350. Put liners in muffin tin. Whisk together dry ingredients, then add oil, agave, rice milk, vanilla. Once batter is smooth, fold in zucchini until blended.
Put 1/4 batter in each muffin tin, cook 22 minutes. Cool on rack. Yum!
yay! this time hopefully i have my phone close so i can win a loaf. i think someone has made zucchini brownies that were delicious....look it up woman!
ReplyDeletelis, my favorite healthy zucchini recipe is from the Babycakes cookbook (which I love):
ReplyDeleteIngredients
* 2 cups Whole Wheat Pastry Flour (100% Stone Ground)
* 1/2 cup Whole Ground Flax Seed Meal
* 2 tsp Baking Powder
* 2 tsp All Natural Baking Soda
* 1 tsp Salt
* 2 tsp Cinnamon Ground
* 1 tbsp Ground Ginger
* 1/2 cup Organic Coconut Oil
* 3/4 cup Agave Nectar Amber
* 3/4 cup Rice Milk
* 1 tbsp Organic Vanilla Extract
* 2 cups Vegetable, Zucchini
Directions
Preheat 350.
Put liners in muffin tin.
Whisk together dry ingredients, then add oil, agave, rice milk, vanilla. Once batter is smooth, fold in zucchini until blended.
Put 1/4 batter in each muffin tin, cook 22 minutes. Cool on rack. Yum!
Wow! Thanks Rachel! And Rach I'll bake some for you too!
ReplyDelete