http___www.index.hr_mame_clanak_osladite-se-prefinim-muffinima-od-bundeve-s-bozanstvenom-glazurom-od-cimeta_1002460.aspx_1.xml
1.1 1.2 2.1 3.1 4.1 5.1 6.1 7.1 8.1 9.1 10.1 11.1 12.1 13.1 14.1 15.1 16.1 17.1 17.2 18.1 19.1 19.2 20.1 20.2 21.1 21.2 21.3 22.1 23.1 24.1
Chocolate Zucchini cake happens to be one of my favourite things to bake. It’s moist, tender, sweet and slightly spiced and most importantly allows you to sneakily add some veggies into the family’s diet. It’s a great way to use up the huge pile of zucchini harvested from the garden and it makes the house smell mouth-wateringly fantastic. Just a side authors note here; I usually double the recipe and make mine in a bundt tin and adjust baking times as needed because the regular size loaf just doesn’t last long enough in our house. 1 1/2 cups shredded raw zucchini 1 cup all-purpose flour 1/2 cup unsweetened natural cocoa powder, sifted 3/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 3/4 cup semi sweet or bittersweet chocolate chips 2 large eggs 1/2 cup vegetable, or corn oil 1/2 cup white sugar 1/2 cup firmly packed light brown sugar 1 teaspoon pure vanilla extract - Preheat oven to 350°F and place your rack in the center of the oven. Grease your loaf pan (preferably a 9x5x3 inch one) - Grate the zucchini, using a medium sized grater, and set aside. - In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Fold in the chocolate chips and set aside. - In a separate bowl, whisk the eggs then add the oil, sugars, and vanilla extract and beat. Fold in the grated zucchini. - Fold in the flour mixture, mixing gently just until combined. Scrape the batter into the prepared pan and bake for about 55-65 minutes until the bread has risen and a a toothpick/cake tester inserted into the center comes out clean. Remove to a wire rack and cool for about 10 minutes, before removing the bread from the pan and cool completely. Recipe adapted from Joy of Baking Here’s an amazing and easy Chocolate Fudge Topping from Cookies & Cups to go with it We’d love to hear how much you enjoy this (and how long it lasted in your house)
1.1 2.1 3.1 3.2 3.3 4.1 4.2 5.1 6.1 7.1 8.1 9.1 10.1 11.1 12.1 13.1 14.1 15.1 16.1 17.1 18.1 19.1 20.1 21.1 22.1 23.1 24.1 25.1 25.2 25.3 25.4 26.1 27.1 27.2 28.1
Foto: Pinterest/Instagram BUNDEVE, komadići čokolade i glazura od cimeta spojeni u sočnim i jednostavnim jesenskim muffinima. Probajte im odoljeti, ako smijete! Zapravo, uopće im ne trebate odlijevati jer je ovaj recept zdrav i stvarno jednostavan. I još će vam dodatno zamirisati današnji dan. Ako vam dijete ne voli čokoladu ili cimet, nema problema. Ovaj recept je jednako ukusan ako napravite glazuru od vanilije. Trebat će vam: Za muffine: 1/3 šalice ulja 1 šalica smeđeg šećera 1/4 šalice mlijeka 1 žličica ekstrakta vanilije 1 i 1/4 šalice brašna 1/2 čajne žličice praška za pecivo 1/2 čajne žličice sode bikarbone 1/4 čajne žličice soli 1/4 čajna žličica mljevenog cimeta (opcija) TEKST SE NASTAVLJA ISPOD OGLASA 1 šalica konzervirane ili skuhane bundeve 1/2 šalice komadiće čokolade ili čokoladnih suzica Za glazuru: 1/4 šalice meda/javorovog sirupa/sirupa smeđe riže 1 žlica margarina ili rastopljenog kokosovog ulja 1/2 čajne žličice ekstrakta vanilije ili jedna čajna žličica cimeta. Priprema: Pećnicu zagrijte na 175 stupnjeva, a na lim poslažite košarice za mufffine. Pomiješajte ulje, šećer, mlijeko i vaniliju. U drugoj posudi pomiješajte brašno, prašak za pecivo, sodu bikarbonu, cimet i sol. Dodajte mokre sastojke i bundevu te dobro miješajte, da se smjesa sjedini, ali da ne postane previše gumenasta. Tad lagano umiješajte i komadiće čokolade. Košarice punite na dvije trećine, pecite oko 25 minuta, možete probati i čačkalicom jesu li gotovi. Potom ih ostavite da se dobro ohlade. Potom napravite glazuru tako da sve sastojke stavite u malu zdjelicu i zgrijete, te vilicom lagano prskajte po svakom kolačiću. U slast!