ZUCCHINI BREAD | RECIPE OPTION TO USE SPELT FLOUR OR MAKE IT VEGAN

ZUCCHINI BREAD (1 BOWL)
This is a delicious, moist and easy 1-bowl zucchini bread . This recipe can easily be made vegan by substituting the milk for a plant-based milk such as almond milk, soy milk or oat milk.
I used spelt flour in this recipe for a reduced-gluten zucchini bread, but regular all-purpose flour works well in this recipe, too.
Ingredients:
1/4 cup grapeseed oil or any kind of vegetable oil
1/3 cup milk, or plant-based milk
1 tablespoon ground flaxseed
3/4 cup brown sugar
1 teaspoon pure vanilla extract
1 cup grated zucchini
1 1/2 cups spelt flour or all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup miniature chocolate chips with 1 tablespoon divided out.
Method:
1. Preheat oven to 350 degrees Fahrenheit and line a 9 x 5 inch loaf pan with parchment paper.
2. In a large bowl, whisk oil, milk, ground flaxseed, brown sugar and vanilla until combined.
3. Stir the grated zucchini into the wet ingredients.
4. Add the flour, baking powder, baking soda, salt and cinnamon to the zucchini mixture, and stir with a wooden spoon or spatula until just combined.
5. Stir in chocolate chips. Pour batter into prepared loaf pan and bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
6. Let bread cool in the pan for a few minutes and then transfer the loaf to a cooling rack. Let bread cool, slice and enjoy. For neat, clean slices, let loaf cool for an hour , then refrigerate for 2 hours or until completely cooled and then slice. Keep bread in an airtight container for 2 or 3 days. This zucchini loaf can also be frozen and enjoyed up to 2 months later.
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Thanks for watching!
Blessings,
Francine