Fructose Free Vegan Savory Zucchini Bread
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
10 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the bread
- 2 cups all-purpose flour
- 2 tsp baking powder
- Ā½ tsp baking soda
- 1 tsp fine salt
- 1 tsp dried oregano
- Ā½ tsp garlic powder
- Ā½ tsp black pepper
- Ā¼ tsp red pepper flakes (optional)
- 3 tbsp nutritional yeast
- 2 cups zucchini, coarsely grated (about 2 medium zucchini)
- ā cup olive oil
- Ā½ cup unsweetened plant-based milk
- 1 tbsp apple cider vinegar
- ā cup sun-dried tomatoes, drained and roughly chopped
Ingredient noteA serving of up to about three pieces of sun-dried tomato is low in fructose. This recipe contains only about 1 2/3 teaspoons per serving, making it likely Low Fructose. If you prefer to always avoid sun-dried tomato, please tap it and change its rating to Red.
- 3 tbsp fresh chives, thinly sliced
Instructions
- 1
Preheat the oven to 375Ā°F (190Ā°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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!