It’s pumpkin and zucchini season! An easy and delicious loaf for any time.
Dry Ingredients:
Mix into a bowl
1 cup organic flour
1/2 cup organic whole wheat flour
1/2 tsp salt
1/2 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1 tsp cloves
(OR replace spices with 3 tsp pumpkin pie spice)
In a large bowl mix wet ingredients:
2 tbsp ground flax and 6 tbsp water, allow to thicken and then add
1/2 cup of canned pumpkin
3/4 cup of brown sugar
1 tbsp molasses
2 tsp vanilla
1/2 tbsp apple cider vinegar
1 cup grated zucchini (drained)
1/2 cup vegan chocolate chips
1/4 cup chopped walnuts
Directions:
Pre-heat oven to 375. Lightly oil a a loaf pan.
In a large bowl mix the ground flax seed with the water.. Stir and let sit while mixing the dry ingredients.
In a medium size bowl, mix together the flour, salt, baking soda, baking powder, cinnamon, nutmeg and ginger (or pumpkin pie spice). Stir together until the spices are evenly distributed throughout the flour.
Grate the zucchini and drain excess water. The flax and water should be thickened by now. Add the pumpkin puree, sugar, vanilla extract, apple cider vinegar and grated zucchini to the flax. Mix and stir in ½ cup of the chocolate chips and walnuts.
Slowly add and fold the dry ingredients into the wet ingredients until they are combined. *Do not over-mix*.
Pour the pumpkin zucchini bread batter into the loaf pan. Sprinkle with additional chocolate chips. Bake for 40 – 45 minutes.
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