Ultragrain Flour Holiday Recipe Bake-Off (Giveaway)12:47 PM
I bake a bit more during the holiday than I do the rest of the year. This can be great for keeping my kitchen warm, but not so good for my diet. I sometimes like to substitute the white flour in my recipes for a portion of whole wheat flour, but the taste isn't always great (and it can be confusing to know just how much you can sub.)
I recently learned about a new product called Ultragrain Flour, which does all the guessing for you!
Ultragrain® All-Purpose Flour with Whole Grain tastes and bakes like refined white flour but is the only all-purpose flour blended with 30 percent Ultragrain whole wheat, giving it 9 grams of whole grain per serving and twice the fiber of other all-purpose flours.Sounds like a plan to me! In fact, I'll be excited to try this flour in one of my favorite recipes: Chocolate Zucchini Cake!
1/2 c. butter 1 and 3/4 c. sugar
2 c. grated zucchini 2 and 1/2 c. flour
1 tsp. baking soda 1/2 c. buttermilk
1/2 c. oil 2 eggs
1/4 c. cocoa 1 tsp. salt
1 tsp vanilla
Of, course, we'll be substituting Ultragrain flour for the flour in this recipe. We'll cream together the butter, oil, and sugar; add eggs; beat well; add zucchini and then dry ingredients and buttermilk. Mix well with the vanilla and bake at 350 degrees until done! Voila!~
Learn more about how you can implement more whole grains into your baking routine at the Ultragrain website or check them out on Facebook!
Wanna Win? We are giving away a fun baking prize pack, compliments of Ultragrain Flour!
- Martha Stewart cupcake tower
- 3 Martha Stewart mixing bowls
- holiday cupcake liners
- Martha Stewart flour sifter
- Sample of Ultragrain® All-Purpose Flour with Whole Grain.
Don't forget to enter our other blog giveaways while you're here!
*I wrote this post while participating in a compensated campaign with Ultragrain. However, all opinions expressed are my own.