Yield: 1 loaf
1 1/4 c sugar
1 c vegetable oil
1/2 c water
1 1/2 tsp vanilla extract
3 c flour
1/2 tsp ground cinnamon
1/2 tsp salt (optional)
1/2 tsp baking soda
1/4 tsp baking powder
1 1/4 c shredded zucchini
2 bars (8 0z.) milk chocolate baking bar, broken into 1/4″ pieces
1. Preheat oven to 350 degrees F.
2. Grease a 9″x5″ pan.
3. In a large bowl, mix the sugar, oil, water, eggs, and vanilla extract until blended.
4. In a separate bowl, combine the flour, cinnamon, salt, baking soda, and baking powder.
5. Add the dry ingredients to the wet ingredients gradually, stirring until moistened.
6. Stir in the zucchini and chocolate pieces.
7. Spoon the batter into the prepared pan, spreading it evenly.
8. Bake 1 hour 20 minutes or until a tester comes out clean when inserted into the center of the loaf.
9. Cool the bread in pan for 15 minutes, then transfer to wire rack to cool completely.
10. To store, wrap tightly in aluminum foil and keep at room temperature for up to 3 days or freeze.
- 2 cups Whole Wheat Pastry Flour
- 1 and 1/3 cup Granulated Sugar (See My Notes #2)
- 2/3 cup Cocoa Powder
- 1 and 1/2 teaspoon Baking Soda
- 1/4 cup Vegetable Oil
- 1 and 1/2 cups Hot Water
- 1 teaspoon Vanilla Extract
- 1 cup Mashed or Pureed Bananas
- Preheat the oven at 350F/180C for 15 minutes. Spray a bundt pan with non stick cooking spray.
- In a large bowl mix together the dry ingredients and keep it aside.
- I pureed 2 small size bananas with little water to measure 1 cup of puree.
- To the flour mixture add the canola oil, hot water and vanilla extract; mix well.
- Now add the pureed bananas and blend thoroughly.
- The cake batter is quite “water-y”. Pour the batter in the prepared pan and bake for approximately from 45-60 minutes or until a toothpick inserted comes out clean. The original recipe mentions 55-60 minutes, but mine was done after 45 minutes itself.
- At this stage I did see some cracks on the cake. Move the bundt pan to a cooling rack and let it cool for 10-20 minutes. Place a baking sheet on the pan and slowly invert the pan holding the sides of the sheet to remove the cake from the pan. Then carefully transfer the cake to the wiring rack and let it cool completely before you frost. I didn’t frost mine.
- The original recipe used all purpose flour but we did not realize that the cake was made with whole wheat pastry flour. The cake had a wonderful texture; moist but not sticky and not gritty. This can very well be a birthday cake; but I would use butter in that case.
- You could also increase the quantity of sugar to 1 and 1/2 cups if you are not frosting thischocolate banana cake. You could also sprinkle some chocolate chips instead. Since I wanted to make a vegan cake I did not add any. I prefer mild sweetness so the 1 and 1/3 cup was perfect.
- The cake was surely moist but I felt that it did not taste rich. The original recipe uses 1/2 cup of melted butter for the fat which I replaced with 1/4 cup canola oil and some mashed bananas. So I think we could use 1/4 cup of melted butter or margarine instead to give that richness. If you want to use entire 1/2 cup butter, you can reduce the quantity of mashed bananas to 3/4th cup.
- Update:I did try this recipe once again with all purpose flour and melted butter and it was definitely rich and good enough to qualify for a birthday cake.
- The next time I try this recipe I’m going to use cooked beet puree instead of mashed bananas. I’m pretty sure that its going to be so good.
1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup light brown sugar, lightly packed
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs, at room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups chopped walnuts
1 1/4 pounds semisweet chocolate chunks, such as Nestle’s
Preheat the oven to 350 degrees. Grease and flour an 8 x 12 x 2 inch baking pan.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on high speed for 3 minutes, until light and fluffy. With the mixer on low, add the vanilla, then the eggs, one at a time, and mix well, scraping down the bowl. In a small bowl, sift together the flour, baking soda and salt and with the mixer still on low, slowly add flour mixture to the butter mixture. Fold the walnuts and chocolate chunks in with a rubber spatula.
Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes exactly. Don’t overbake! A toothpick may not come out clean. Cool completely in the pan and cut into bars.
2011, Ina Garten, All Rights Reserved
Read more at: http://www.foodnetwork.com/recipes/ina-garten/chocolate-chunk-blondies-recipe.html?oc=linkback
2 TBS all-purpose flour
1 c granulated sugar
1/2 c packed brown sugar
1/4 c vegetable oil
1/2 c egg substitute
2 large eggs
1 (15 oz) can pumpkin
2 c all-purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp pumpkin pie spice
1/2 tsp salt
2 TBS butter, softened
1 (8 oz) package cream cheese
3 c powdered sugar
2 tsp fresh orange juice
1/4 c chopped pecans, toasted
orange slices (optional)
1. Preheat oven to 350 F.
2. Coat 2 (8 inch) round cake pans with cooking spray. Dust pans evenly with 2 TBS flour.
3. Combine 1 cup granulated sugar, brown sugar, and oil in a large bowl, beat with a mixer at medium speed 2 minutes or until well blended. Add egg substitute and eggs; eat until well blended. Add pumpkin, beating until blended.
4. Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, and next 3 ingredients (through salt) in a medium bowl. Gradually add flour mixture to pumpkin mixture, beating just until blended. Spoon batter into prepared pans. Bake at 350 F for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack. Remove cake from pans, cool completely on wire rack.
5. To prepare frosting, beat butter and cream cheese at medium speed until creamy. Gradually add powdered sugar, beating until blended (do not overheat). Add juice, stirring until blended.
6. Place 1 cake layer on a serving plate. Spread 1 cup frosting over layer, and top with remaining cake layer. Spread remaining frosting over top of cake. Sprinkle with pecans, and garnish with orange slices.
- 1 3/4 cups all purpose flour
- 1 cup sugar
- 1/2 cup dark brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 2 eggs
- 1 15 ounce can pure pumpkin puree
- 1/2 cup coconut oil
- 1 teaspoon vanilla extract.
- Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan.
- Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
- In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.
- It is helpful to use a large scoop (like an ice cream scoop) to evenly distribute the batter into each well. They will be nearly full. This will help give your muffins a nice puffy dome.
- Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Recipe adapted from Sally’s Baking Addiction
If your coconut oil is solid, warm it up a bit so that it is in liquid form.
3/4 c butter, softened
3/4 c white sugar
3/4 c packed light brown sugar
1 tsp vanilla extract
1 1/4 c all purpose flour
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp salt
2 3/4 c rolled oats
1 c raisins
1. Preheat oven to 375.
2. Cream together butter, sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
3. Bake 8 10 to minutes or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.