Vegan Zucchini Bread with Sprouted Superfoods
by Anusha
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Ingredients:
¾ cup unsweetened oat milk
3 tablespoon chia seeds
¼ cup canola oil
¼ cup agave
1 teaspoon vanilla extract
â…” cup powdered jaggery
1 cup shredded and squeezed dry zucchini
180 grams flour
1.5 teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon salt
½ teaspoon ground cinnamon
1 cup Sprouted Superfoods
1 teaspoon melted vegan butter/ canola oil for greasing the pan
Method:
Dry ingredients
Whisk together the flour, baking soda, baking powder, salt and cinnamon in a mixing bowl and set aside.
Prepping the zucchini
Wash and pat dry the zucchini.
Shred the zucchini and squeeze the shredded zucchini until it feels almost dry to the touch.
Set aside.
Making chia gel
To the bowl of your stand mixer, add chia seeds and oat milk.
Mix well and let it sit for 10 minutes.
After 10 mins, the seeds would have bloomed and the mixture will be gelatinous.
This is our chia gel.
Preheating
While the chia sits, preheat the oven to 180 C or 350 F.
Grease a 9 by 5 loaf pan and line it with parchment paper. Set aside.
Wet ingredients
Now, add the oil, agave, jaggery powder and vanilla, shredded zucchini to the bowl.
Attach the whisk attachment to the mixer.
Whisk the mixture until it is well incorporated.
Mixing wet and dry ingredients
Tip in the dry ingredients to the wet mixture and whisk well until you see no streaks of flour.
When done, add the nuts and seeds.
Using a silicone spatula, gently fold the nuts into the batter.
Baking the bread
Pour the batter into the lined loaf pan.
Bake in a preheated oven at 350 F (180 C) for 40 minutes or until a toothpick inserted comes out clean.
Slicing
When the bread is done baking, let it cool on a wire rack.
Wait for the bread to cool completely.
Invert the bread upside down and slice through with a serrated knife.
