Seeded Multigrain Bread Recipe from multigrain seeded bread recipe , image source: www.myrecipes.com
- 2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsweetened cocoa powder
- 4 large eggs
- 1 1/2 cup light brown sugar
- 1/2 cup vegetable oil or canola oil
- 1/2 cup sour cream
- 2 tsp vanilla extract
- 1 cup fresh grated raw beets
- 1 1/2 cup fresh grated zucchini ( seeded )
- 1 1/2 cup chocolate chips (of choice)
- optional topper:
- 1 tbsp shredded beets
- 1 tbsp shredded zucchini
- Preheat oven to 325°F
- Grease 2 smaller sized loaf pans.
- In a large bowl sift or wisk together the flour, baking soda, baking powder, cocoa powder and salt. Set aside.
- In another bowl wisk together the eggs, brown sugar, vanilla, sour cream and oil.
- Pour wet into dry.
- Stir until almost combined. Do not overmix.
- Squeeze out excess liquid from zucchini.
- Add zucchini and beets to the mix.
- Gently fold into batter until well distributed.
- Fold in chocolate chips.
- Divide batter equally between the two loaf pans.
- Bake at 325 for 30 minutes. Then sprinkle the optional grated beet and zucchini equally across the tops of each loaf.
- Continue baking an additional 25-35 minutes or until toothpick comes out clean.
- Let stand until your able to handle it.
- Loosen edges and turn out onto a wire rack to finish cooling. Once cooled enough to eat transfer to a serving dish.
- Slice and serve!
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