Red Meat Allergy Friendly Vegan Savory Zucchini Bread
Total time1 hr 25 min
Prep time20 min
Cook time55 min
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Learn more →Ingredients
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
- 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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