3.5 cups of flour (I used 1.5 cups teff, 1/4 cup arrowroot starch, 3/4 cup brown rice, & 1.25 cups sorghum. It would work to just use 3.5 cups of whole wheat flour instead, but I was being gf & using up the flours sitting in my freezer!)
1.5 teaspoons baking soda
1/2 Tablespoon cinnamon
1 teaspoon allspice
1 teaspoon ground ginger
1 teaspoon salt
4 cups shredded zucchini (I fed mine through a food processor, but hand-shredding on a cheese grater works just grate!)
1 ripe banana, mashed (approx. 1/2 cup, so apple sauce or another pureed fruit could be sub.)
3/4 cup oil (I used 3 types: 1/4 cup each of grapeseed, coconut, & sesame, which adds to the sesame flavor)
1/4 cup agave nectar
1/4 cup maple syrup (this 1/2 cup of sweetening could be altered to be 1/2 cup of honey or normal sugar too)
2 teaspoons vanilla
1.5 teaspoons apple cider vinegar
To mix in
1/2 to 1 cup sesame seeds
1 cup chocolate chips
(plus I garnished with a walnut on top of each as a nod to the traditional zucchini faire.)
Preheat your oven to 350 degrees. Stir all dry ingredients together until well-incorporated.
In a separate large bowl, stir together all wet ingredients.
Slide those muffins into the oven to meet their maker. Bake until a toothpick comes out of the center of the muffin without wet dough attached, about 30 minutes. For a bread loaf, it will take approximately an additional quarter to half an hour.
Enjoy the goodness of vegan baking, which allows batter-eating without fear of egg-borne salmonella.