I put them together on a whim, and what came out of the oven will most definitely be made again. Love when that happens. Huge flavors and moist textures of the carrot/zucchini mix were complimented by a sizable portion of coconut and a couple scoops of the big matcha pow. Now, this stuff is tricky; you can easily go too far with it. Indeed, the most amazing of antioxidants, the fabled green tea powder, is powerful stuff. If you haven't tried it, the flavor's a lot like, unsurprisingly, green tea, but it's highly potent. I reckon the more antioxidants the better, right? Plus, I dig the color. A lot.
Carrot Zucchini Coconut Matcha Mini-Bundt Cakes [Vegan]
For the Carrot Zucchini Coconut Matcha Mini-Bundt Cakes:
- 1/4 cup flax meal with 3 tablespoons water
- 1/3 cup canola oil
- 1/2 teaspoon sea salt
- 3/4 cup raw sugar
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup almond milk
- 1 teaspoon vanilla extract
- 2 teaspoons matcha powder
- 1 cup whole wheat flour
- 1/2 cup whole rolled oats
- 1 cup all-purpose flour
- 3/4 cup unsweetened shredded coconut
- 3/4 cup each shredded zucchini, carrot
- 3/4 cup raisins
- 1 teaspoon cinnamon
- 2 tablespoons chia seeds (optional)
For the Drizzle:
- 1 cup confectioner's sugar
- 1 teaspoon matcha powder
- 1-2 teaspoons almond milk
- Pre-heat to 375° F.
- Whisk the flax and water together until it's sticky and thick. Then add the rest of the ingredients. Mix well.
- Pour batter by the 3/4 cup into pre-sprayed mini-bundt pans or into standard bread pans. If using the latter this recipe will make two good-size loaves. I haven't made a standard-size bundt cake with it, so I'm not sure about that, but I suspect it would be close to a full-size cake.
- Anyway, minis bake at 375 F. for 13-15 and standard bread pans. 20-22. Rack to cool completely before drizzilizziling.