Get the Recipe: Gluten-free Vegan Zucchini Bread
This gluten-free vegan zucchini bread is fluffy, soft and moist. It makes a wholesome snack, breakfast or side dish and is a great way to eat more vegetables. Oil-free and easy to make.
Ingredients
- 1 1/2 tsp salt
- 2 cups zucchini, grated
- 2 tbsp flaxseeds, whole
- 1/4 cup water
- 1/2 cup plant based milk
- 1/3 cup cilantro
- 1/3 cup onion, chopped
- 2 1/2 cups self-raising gluten-free flour
Equipment
- Conventional oven
- Strainer
- Mixing bowl
- Loaf tin
Instructions
- Preheat your oven to 200 degrees C/400 F.
- Add 1 tsp salt to the grated zucchini and leave it in a strainer over a bowl for around 15 minutes. Also use this time to make the flax egg by combining the flaxseed and water.
- After 15 minutes, press down lightly on the zucchini and pat it dry with a paper towel. Transfer to a large mixing bowl with 1/2 cup zucchini water and the plant based milk. Next, add the flax egg, mix, and follow it up with the chopped cilantro and onion.
- Add the flour slowly and combine with the rest of the ingredients, but make sure not to over-mix. Right at the end, add the rest of the salt.
- Line a loaf tin with a sheet of parchment paper, making sure to leave a little bit hanging over the edges. Pour the batter into the loaf tin and spread it out with a spatula. Bake in the preheated oven for 40-45 minutes, until a toothpick comes out clean from the centre.
- Transfer to a cooling rack and leave to cool for around 5-10 minutes before serving.
Video
Calories: 119kcal, Carbohydrates: 24g, Protein: 4g, Fat: 2g, Saturated Fat: 1g, Sodium: 368mg, Potassium: 89mg, Fiber: 4g, Sugar: 2g, Vitamin A: 86IU, Vitamin C: 5mg, Calcium: 45mg, Iron: 1mg