Vegan Spelt Flour Zucchini & Date Bread
Spelt Zucchini & Date Bread
w/ chocolate chips & walnuts
Why not add zucchini to the bread!? It adds more nutrients, helps with digestion, & gives a vitamin boost. Sneaking in zucchini into a baked good is perfect for trying to get some extra daily vegetables in or even to sneak it to the kids.
It's also sweetened with carob & maple syrup so it has a more rich flavor.
This is a really delicious breakfast for the go or something to snack on during the day.
Also, if you would prefer to make the recipe nut free just don't top it with walnuts.
2 cups Spelt
1 1/4 cup Zucchini, shredded
1/4 cup Dates, chopped
1/3 cup Almond Milk
1 Chia "Egg" (1 tbsp. Chia & 2.5 tbsp. Water. Set aside for 5-7 minutes)
1 tbsp. Carob Syrup
1/3 cup Maple Syrup
1 tbsp. Tahini
1 1/2 tsp. Flax
1/4 tsp. Baking Soda
1/4 tsp. Baking Powder
1/4 tsp. Cinnamon
1/8 tsp. Ginger
1/8 tsp. Nutmeg
1/8 tsp. Salt
Toppings: Small handful of Walnuts & Chocolate Chips
Preheat the oven to 350 degrees.
In a bowl grate the zucchini. Once fully grated take a paper towel & lightly squeeze the zucchini shreds to get some of the moisture out.
Then, finely chop up the dates (make sure to remove the pit) & add into the bowl with zucchini.
Into the bowl with zucchini add carob syrup, maple syrup, almond milk, tahini, & chia "egg". Mix well.
In another bowl combined the flour along with all the dry ingredients. Then mix in the wet ingredients until everything is nicely blended together,
Spray an 8 x 4 loaf pan with some oil & pour in the mixture.
Add the chocolate chips & walnuts to the top.
Bake for 60 minutes. Check to make sure the inside is done by sticking a fork or toothpick in the middle. It shouldn't come out sticky.
Once the bread is done baking let cool for 15 minutes.