In This Week’s Edition Of Seasonal Eats, I Bring To You Th

in this weeks edition of seasonal eats i bring to you th display image  e23cf6b5
in this weeks edition of seasonal eats i bring to you th display image e23cf6b5

In this week’s edition of seasonal eats, I bring to you this scrumptious plant-based, allergy friendly zucchini bread recipe. All you need is one bowl and the following ingredients:

1 cup plant-based milk (I used soy)
3 tablespoons chia seeds
3 tablespoons vegetable/coconut oil
1/2 teaspoon vanilla extract
2/3 cup brown sugar
1 cup shredded zucchini
1.5 cups all-purpose flour
1.5 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon (optional)
1/2 cup vegan chocolate chips (optional)
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Directions:
1. To a mixing bowl, add in your plant-based milk and chia seeds. Let sit for a few minutes.
2. Whisk in the rest of the wet ingredients and sugar until well combined.
3. Fold in the shredded zucchini and slowly add in your dry ingredients until you have a smooth batter.
4. Fold in your chocolate chips and pour the batter into a prepared pan.
5. Bake in a preheated oven at 350F for 50-55 minutes until a toothpick comes out clean.
6. Enjoy ☕️?
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