Easy Vegan Zucchini Bread with Chia Seeds

Ingredients

• 3/4 cup non dairy milk (, such as almond milk, soy milk)
• 1/3 cup raw sugar or light brown sugar or coconut sugar (, 1-2 tbsp more for sweeter)
• 3 tbsp chia seeds
• 3 tbsp oil
• 1/4 cup maple syrup
• 1/2 tsp vanilla extract
• 1.5 cups flour ((I use 1 cup unbleached all purpose and 1/2 cup wheat))
• 1.5 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp spices like cinnamon (, optional)
• 1 cup shredded zucchini (, squeezed between paper towels to remove excess moisture)
• 1/3 cup chocolate chips (, plus more for topping)

Steps

1. 1

   Preheat the oven to 365 deg F (190 C), line a loaf pan with parchment or grease well. Mix non dairy milk and chia seeds in a large bowl and let sit for 10 mins. Then whisk in the rest of the wet ingredients until well combined.

2. 2

   Fold in the zucchini. Add the dry ingredients (start with 1.25 cups flour if using more whole grain flour, and more a tbsp at a time), and mix to make a thick muffin like batter. Fold in the chocolate chips (and 1/4 cup chopped nuts if using). ( If omitting the chia seeds from the wet, you will need a bit more flour to get the thick batter).

3. 3

   Pour into prepared pan. Sprinkle 1 tbsp chocolate chips on top.

4. 4

   Bake at 365 degrees F (190 deg C) for 55 to 65 minutes or until a toothpick comes out almost clean from the center. (baking time will depend on the moisture content of the zucchini and the batter) . For a gluten-free bread, see GF Zucchini Loaf