Day 11 Breakfast: Gluten-Free Chocolate Chip Zucchini Bread

Ingredients

• 1 3/4 cups teff flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons xantham gum
• 1/2 teaspoon cinnamon
• 1/2 2 cup chopped walnuts
• 1 1/2 cups grated zucchini
• ½ cup maple syrup or agave
• 2 tablespoons ground flaxseeds
• 6 tablespoons warm water
• 1 1/4 cups vegan milk (almond, coconut, rice)
• 1/2 cup unsweetened dark chocolate chips
• ½ cup chopped walnuts

Directions
Preheat the oven to 350 degrees Fahrenheit. In a medium bowl, mix together the teff flour, baking powder, baking soda, xantham gum, cinnamon, and walnuts. In a small bowl, whisk together the ground flaxseeds and water. Let sit for about 2-3 minutes to create flax “eggs.” In a large bowl, whisk together the maple syrup, flax eggs, and vegan milk. Fold in the grated zucchini. Take the dry mixture and slowly fold it into the wet mixture until just combined. Add in the chocolate chips and fold again.
Pour the batter into a parchment paper-lined bread pan. Smooth the top with a spatula and sprinkle the remaining walnuts atop it. Place into the oven and bake for 1 hour, making sure to check on the bread periodically over the last 15 minutes int he oven to make sure it doesn’t burn. When a toothpick comes out clean from the center, the bread is ready. Let cool before serving.

Recipe: www.organicauthority.com/sugar-free-gluten-free-vegan-chocolate-chip-zucchini-bread-recipe/
Source: Organic Authority