Eosinophilic Esophagitis Friendly Vegan Savory Zucchini Bread

Total time1 hr 25 min

Prep time20 min

Cook time55 min

4.9

(7)

Eosinophilic Esophagitis Friendly Vegan Savory Zucchini Bread

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Ingredients

10 servings

For the flax eggs

2 tbsp ground flaxseed
6 tbsp water

For the bread

2 cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tsp baking powder
½ tsp baking soda
1 tsp fine salt
1 tsp dried oregano
½ tsp garlic powder
½ tsp black pepper
¼ tsp red pepper flakes (optional)
3 tbsp nutritional yeast
2 cups zucchini, coarsely grated (about 2 medium zucchini)
⅓ cup olive oil
½ cup unsweetened plant-based milk
1 tbsp apple cider vinegar
⅓ cup sun-dried tomatoes, drained and roughly chopped
3 tbsp fresh chives, thinly sliced

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so the loaf lifts out easily.
2
Stir together the ground flaxseed and water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel.

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