This zucchini bread is made vegan with chia eggs – a vegan egg substitute made using chia seeds. While I am familiar with using flax eggs with my vegan baking, this is my first time using chia and they worked wonderfully! Chia seeds are loaded with antioxidants, protein, magnesium, omega 3 fatty acids and they are gluten free, making them a great substitute. Using the Minimalist Baker’s recipe (1 tbsp chia seeds to 2 1/2 tbsp water – let set in fridge for at least 10 minutes before adding to recipe), I incorporated chia eggs into this recipe.
- 1/3 cup olive oil
- 1/2 cup agave nectar (or maple syrup or honey if you don’t need them vegan)
- 2 chia eggs (or regular eggs if you don’t need them vegan)
- 1/2 cup almond milk (or regular milk if you aren’t vegan)
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup tapioca starch (helps create a chewy texture in baking)
- 1/4 cup teff flour (helps makes the baked good softer and enhances the earthy flavour)
- 1/4 cup almond meal/flour (rich in vitamin E and magnesium)
- 3/4 cup sorghum flour (the most wheat like of all gluten free flours – a good substitute to incorporate into gluten free baking. However, make sure you balance this flour with a starch like tapioca or potato to help lighten the finished product)
- 1 tsp xantham gum – helps to bind gluten free baked goods
- 1 1/2 cups shredded zucchini (press out as much water as possible. I left the shredded zucchini on the cutting board for a few hours to dry out before using)
- 3/4 cup chopped walnuts
- Make chia eggs – add 2 tbsp chia eggs and 5 tbsp water to a small bowl. Mix well and let set in fridge for at least 10 minutes.
- Preheat oven to 325 degrees Fahrenheit.
- On a small baking sheet, spread out walnuts and toast in oven for 5 minutes, tossing halfway through.
- Line a loaf pan with parchment paper and set aside.
- In a large mixing bowl, whisk together olive oil and agave nectar.
- Use an electric mixer to add chia eggs, milk, vanilla, baking soda, cinnamon and nutmeg. Add in tapioca starch, teff flour, almond meal sorghum flour and xantham gum and mix until smooth.
- Add in zucchini and walnuts and mix well.
- Pour into prepared loaf pan and bake for approximately 50 – 60 minutes until a toothpick inserted into the centre of the loaf doesn’t show any batter.
- Turn off oven, open up oven door and let loaf cool for approximately 10 minutes (I find this ensures the bread doesn’t lose it’s shape or height).
- Remove from oven, flip loaf pan over onto a wire rack to let bread out of pan. Peel away parchment paper and let bread cool completely before cutting.
- Cut into pieces and keep in fridge for up to 3 – 4 days or feeze up to 3 months.