Gluten-Free Vegan Zucchini Bread

Gluten-Free Vegan Zucchini Bread Recipe

By Earth of Maria

🔪Prep Time: 20 mins

👩‍🍳Cook Time: 45 mins

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

Instructions

1Preheat your oven to 200 degrees C/400 F.

2Add 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.

3After 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.

4Add 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.

5Line 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.

6Transfer to a cooling rack and leave to cool for around 5-10 minutes before serving.

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