Pregnancy Friendly Vegan Savory Zucchini Bread
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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
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/8 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 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
- 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.
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