Summertime and the livin’ is… zucchini! Zucchini is at its peak during the summer. I love finding it fresh and local at my farmers' market. This summer squash is full of nutrients such as vitamins C, B6, and manganese.
This zucchini bread is #prettybalanced because it is:
Packed with whole grains and fiber, thanks to oats and whole-wheat flour
Low in sugar
Contains no oil
Full of veggies
Contains heart-healthy fats from the nuts and chia-eggs
I love having this for breakfast or a mid-morning snack!
2 tbsp chia seeds
6 tbsp water
½ cup zucchini, grated and thoroughly drained with a cheesecloth or towel
⅓ cup honey or maple syrup
1 tbsp vanilla extract
⅓ cup unsweetened applesauce
⅓ cup milk of choice
⅓ cup vanilla or plain Greek yogurt
1 tsp kosher salt
1 tsp cinnamon
½ tsp baking soda
½ tsp baking powder
1 ¼ cups whole-wheat flour
1 cup rolled oats
⅓ cup chocolate chips
⅓ cup chopped walnuts or pecans
In a small bowl, whisk the chia seeds and water, set aside for about 5 minutes or until it forms a gel-like consistency.
Preheat the oven to 350 degrees.
Spray 1 large bread loaf pan with non-stick cooking spray.
Add the zucchini, honey, vanilla, milk, and yogurt into a medium mixing bowl and whisk together.
Add the chia gel and whisk.
Add the salt, cinnamon, baking soda, baking powder, and stir together.
Slowly add the oats and flour and mix until everything is an even consistency.
Fold in the chocolate chips and nuts.
Pour the batter into the bread pan and top off with chocolate chips, nuts, and/or oats.
Bake for 40-60 minutes, or until a toothpick comes out clean in the center.
Let cool completely before removing from the pan.
Store in the fridge for up to 5 days.