Chia Seed Zucchini Bread

The chia seeds add a lovely crunch and the coconut oil adds a fragrant sweetness to the zucchini bread. Poppy seeds can be substituted for the chia seeds. For vegans, 2 tbsp. of ground flax seeds in 1/2 cup of water can be substituted for the two eggs.

Chia Seed Zucchini Bread
Makes: 1 large loaf
Preparation time: 15 minutes
Bake time: 60 minutes

Dry Ingredients:
1 cup flour
1/2 cup wheat flour
1 tsp baking soda
1 tsp baking powder
2 tbsp. chia seeds
1/4 cup walnuts, chopped

Wet Ingredients:
1/2 cup sugar
1/4 cup brown sugar
1/2 cup coconut oil, softened
2 large eggs
1 tsp vanilla
1 1/2 cups zucchini, shredded

1. Preheat oven 350 degrees Fahrenheit. Rub coconut oil on bread pan, or line with parchment paper.

2. Mix the two flours, baking soda, baking powder, chia seeds, and chopped walnuts together.

3. In large bowl beat together the two sugars with the coconut oil. If your coconut oil is too firm to mix with the sugars, you can microwave it to melt it. Mix in the eggs, vanilla, and shredded zucchini.

4. Slowly mix in the dry ingredients into the wet ingredients.

5. Bake for 1 hour at 350 degrees Fahrenheit. Test and make sure a toothpick comes out clean, otherwise bake for an additional 5-10 minutes.