I just started experimenting with chia seed flour in my baking. I love the nutritional stats for chia seeds and want to incorporate them more into my baked goods. I found a great gluten-free blend that contains ground chia seeds, rose tapioca, millet and chestnut flour. It’s delicious in quick breads and muffins.
I also use Pamela’s gluten-free baking mix and an unflavored protein powder called Whole Nectar in this gluten free zucchini bread recipe. You can leave the protein powder out and just use the chia flour and baking mix for this bread, but I love adding a little more protein in my recipes. This zucchini bread turns out very moist. I don’t even miss the wheat flours or refined sugar in the classic recipe.
Gluten-Free Zucchini Bread
Baking Flours/Protein Powder I used for this gluten free zucchini bread recipe:
- 1 1/2 cups Pamela's baking mix or any other GF baking mix with leavening ingredients
- 1/2 cup chia seed flour or make your own by grinding the seeds to a powder
- 1/4 cup plain unflavored protein powder (can be whey or non GMO soy based)
- 1 cup coconut sugar or raw sugar
- 1/2 cup agave nectar honey or real maple syrup
- 1/4 cup unsweetened applesauce
- 3/4 cup unrefined coconut oil melted and cooled
- 2 1/2 cups shredded zucchini
- 2 eggs
- 2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1 tsp lemon juice
- *optional- 1/2 cup chopped walnuts
- Preheat oven to 350 degrees F.
- Combine coconut sugar, agave nectar (or honey or maple syrup-your preference), applesauce, coconut oil (make sure it's room temperature), lemon juice and eggs. Mix thoroughly.
- In a separate bowl, combine flours, protein powder, cinnamon and nutmeg.
- Add dry ingredients to wet mixture and blend until mixed. Fold in zucchini and nuts.
- Divide mixture into four greased mini loaf pans and bake for 35-40 minutes, or two regular loaf pans for 55 minutes or until baked through.