Zucchini Sweet Potato Quick Bread w/ Chia Seeds
1h 30 min
1h 15 min
3 cups all-purpose flour, sifted
1 tsp baking soda
½ tsp baking powder
1 tsp salt
2 tsp cinnamon powder
1 cup sugar
2 large eggs
2 cups zucchini, grated
¼ cup chia seeds
2/3 cup coconut oil
½ cup egg substitute
2 tsp vanilla extract
2 cups sweet potato puree, canned
2 loaf pans
Preheat oven to 325F.
Place flour, salt, baking soda & powder, cinnamon in a large bowl. Stir well with a whisk to mix.
In a small bowl, beat the eggs with a hand mixer on medium until foamy.
Mix in the sugar, zucchini, oil, egg substitute, chia seeds and vanilla with the beaten eggs and blend well.
Stir in the zucchini egg mixture with the flour just until the mixture turns moist.
Stir and fold in the sweet potato puree.
Spray the loaf pans with cooking spray. Divide the bread mixture equally between the 2 loaf pans.
Bake for 1 hour or longer until a tooth pick inserted in the center comes out clean.
Remove from oven and cool for at least 10 minutes on a wire rack before removing from pan. Slice and serve.