2.5 c. white whole wheat flour
1 t. aluminum-free baking powder
1 t. aluminum-free baking soda
1 t. sea salt
1 t. ground cinnamon
½ t. allspice
¼ t. nutmeg
¼ t. ground ginger
¼ c. almond milk
1 c. honey (or agave)
1 c. pumpkin puree
6 t. chia seeds, soaked in ½ c. water
3 t. pure vanilla extract
2 c. shredded zucchini, wrung with paper towels to rid excess liquid
⅓ c. black walnuts, chopped
1. Adjust oven rack to middle position and preheat oven to 350 degrees. Spray a 9×5 loaf pan with cooking spray.
2. In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg and ginger.
3. In a medium bowl combine almond milk, honey, pumpkin puree, chia seeds that have been soaked in water and vanilla. Stir until smooth. Add to dry ingredients and gently fold in until everything is just combined. Add zucchini and walnuts and mix until evenly distributed throughout batter. Pour into loaf pan and bake for 45-55 minutes checking periodically to see if a tester comes out clean. Cool completely.