This recipe is vegan adapted from the vegetarian recipe from the amazing AGirlDefloured blog.
So hands up this is not an original recipe of mine but an adapted one and a delicious one at that! I added chia egg and coconut palm sugar instead of refined sugar so in many ways it is far healthier and of course vegan. I always struggled to bake bread but this recipe is literally fool proof and so tasty!!
Recipe and ingredients below happy baking!
Firstly you may want to get the chia eggs prepared:
For each egg, combine 1 tablespoon of ground chia or flax seed (measure after grinding) with 3 tablespoons of water.
Stir well, and place in the fridge to set for 15 minutes. After 15 minutes, the result should be a sticky egg-like substitute. A quick and easy egg replacement, featuring freshly ground flax or chia seeds.
1 full cup of grated courgette or zucchini as our American friends call it.
1 1/4 cup all purpose gluten-free flour blend
1/4 cup almond flour (or finely ground almond meal) (OR substitute regular all-purpose gluten-free flour if you have a nut allergy)
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon xanthan gum (omit if your flour blend already has it)
1/2 teaspoon fine sea salt
2 teaspoons cinnamon
1 cup light brown coconut palm sugar
1/3 cup canola oil (or other light oil)
2 chia eggs
1/4 cup full-fat coconut milk (I used hazelnut milk as that was all I had)
1 teaspoon fresh lemon juice
1 tablespoon pure vanilla extract
1/3 cup chopped walnuts or pecans
Preheat your oven to 200c. Spray 3 mini loaf pans with gluten-free cooking spray (or one standard 9-inch loaf pan) and set aside.
Place the shredded courgette into some paper towels and gently squeeze out any moisture. Fluff the courgette with a fork and set aside.
Put the all-purpose gluten-free flour, almond flour, baking powder, baking soda, xanthan gum, salt and cinnamon in a medium bowl and whisk to blend. In another large bowl add the brown sugar, canola oil, chia egg, coconut milk, lemon juice, vanilla and walnuts. Whisk thoroughly until smooth.
Add the dry ingredients to the wet and beat until combined. Fold in the grated courgette/zucchini (I always reserve just a little to sprinkle over the tops of the loaves) and the nuts.
Divide evenly between the pans, sprinkle over the reserved courgette/zucchini and bake for 35-40 minutes, or until a toothpick inserted in the center of a loaf comes out clean.
Cool for 5 minutes in the pan, then carefully turn out to cool completely on a rack