Bob's Red Mill Baking Soda Description
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Premium Quality
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A Baking Essential
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Sourced Non GMO Pledge
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Gluten Free
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Kosher
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You Can See Our Quality®
Bob's Red Mill's Baking Soda is extracted by a simple water process using no chemicals. It offers a light texture and tender crumb to baked goods and is perfect for pancakes, cookies, cakes, muffins and biscuits.
Dear Friends,
As a boy, I loved helping my grandmother make her famous cinnamon rolls. She told me her secret was simple: always use the very best ingredients. As I grew up, I took her words to heart. I am proud so say my grandmother would approve of the superior baking soda you'll find in this package. It is nothing less than the very best!
Happy baking,
Bob Moore
Free Of
GMOs and gluten.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/4 tsp (1 g)
Servings per Container: 454
| Amount Per Serving | % Daily Value |
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| Calories | 0 | |
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| Total Fat | 0 g | 0% |
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| Saturated Fat | 0 g | 0% |
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| Trans Fat | 0 g | |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 280 mg | 12% |
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| Total Carbohydrate | 0 g | 0% |
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| Dietary Fiber | 0 g | 0% |
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| Total Sugars | 0 g | |
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| Includes 0g Added Sugars | | 0% |
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| Protein | 0 g | |
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| Vitamin D | 0 mcg | 0% |
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| Calcium | 0 mg | 0% |
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| Iron | 0 mg | 0% |
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| Potassium | 0 mg | 0% |
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Other Ingredients: Sodium bicarbonate.
Manufactured in a facility that also uses tree nuts and soy.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Chocolate Zucchini Muffins
[vc_row][vc_column][vc_column_text]You may wonder, “Why add zucchini to muffins?” The answer is texture, moisture and nutrition. And since zucchinis have a mild flavor, the sweet ingredients take center stage. The starring role of this show is chocolate with a supporting role of more chocolate. These chocolate zucchini muffins are sweet and moist. Each perfectly portioned muffin could easily serve as a satisfying breakfast or a delectable dessert.
Chocolate Zucchini Muffins
Wet ingredients
- 2 medium-sized zucchinis or 2 cups grated & strained
- 3/4 cup avocado oil or coconut oil
- 1 tsp. vanilla extract
- 2 large eggs (well beaten)
- 1 cup thick yogurt
Dry ingredients
- 1.5 cups 190 g. whole wheat flour or all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup sugar
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup semi-sweet chocolate chips (divided)
- Preheat oven to 350 degrees F. Place cupcake liners in muffin tray and spray inside of liners with cooking spray.
- In small mixing bowl, combine oil, yogurt, vanilla extract and eggs.
- In separate bowl, combine flour, cocoa powder, sugar, baking soda, baking powder and salt.
- Add wet ingredients to dry ingredients and gently mix. Do not overmix. (Note: The batter will not be runny. It will be moist and thick.)
- Add grated zucchini and mix.
- Add about 1/4 cup chocolate chips and stir in.
- Pour batter in each of the molds till it is 3/4th full. Sprinkle remaining chocolate chips on top.
- Bake 25 minutes until a toothpick inserted in the center comes out clean.
- Remove muffins from oven and let them cool about 10 minutes before serving.
- Squeeze out the excess water from zucchini if it has a lot of liquid in it. If you use a large-hole grater, the zucchini won’t be as wet and you can skip this step.
- If using coconut oil, use it in liquid form. If you heat the oil to melt it, allow it to cool briefly before mixing with eggs. Use eggs at room temperature so the coconut oil doesn’t solidify.
- Grab these ingredients and more at Vitacost.
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