Grain Free & Gluten Free Vegan Zucchini Bread

One of the biggest battles I've been fighting this pregnancy is some killer sugar and chocolate cravings. I'm pretty sure that its most likely related to mineral deficiencies. I've been doing more research on the topic and found this fascinating article linking sugar and chocolate cravings, specifically to a magnesium deficiency. After taking magnesium transdermally only once (via magnesium oil spray), I didn't have any cravings all day and couldn't even look at chocolate for the first time in months.

Since I was feeling so great, I decided to do some baking, but since I've been eating so much sugar and chocolate, I decided to bake something that's low in sugar and healthy. So I've come up with a grain-free, gluten free & vegan zucchini bread, made with olive oil and chestnut and hazelnut flours. Chestnuts are high in Vitamin C and Vitamin B6 and also contain other minerals such as magnesium, potassium, and phosphorus. Hazelnuts are very high in magnesium, iron and manganese.

I also added unsweetened chocolate bits to the recipe just because it sounded good. The bread turned out to be deliciously nutty and naturally sweet from the nut flours. Additionally, the psyllium husks and chia seeds make for a very moist cake. Finally, the olive oil adds a nice savory flavor. The best part: my daughter's been gobbling it up!





Grain Free Vegan Zucchini Bread
(inspired by Zucchini Almond Bread from Nourishing Meals)
1 1/2 cup Chestnut Flour
1 cup Hazelnut Flour
1/2 Tapioca Flour
2 tbsp powdered psyllium husk
1 tbsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp sea salt
1/2 cup olive oil
1/2 cup coconut sugar
2 tbsp chia seeds, 6 tbsp water (mix and let stand for 10 minutes)
2 cups shredded zucchini
1/2 cup coconut milk
1/4 unsweetened chocolate chips

Process:
1. Mix all dry ingredients (flours, psyllium, baking powder, baking soda, cinnamon, salt) in a bowl

2. Mix all wet ingredients and sugar in a another bowl (olive oil, milk, coconut sugar, chia seed gel, zucchini) in another bowl

3. Add wet ingredients to dry and mix well



4. Add chocolate chips

5. Oil 4 mini loaf tins (you can also make these into muffins) and pour batter evenly into each one

6. Bake at 350 for 50 minutes, remove from oven and let cool

7. Enjoy!