Eosinophilic Esophagitis Friendly Vegan Zucchini Bread
Total time1 hr 30 min
Prep time15 min
Cook time1 hr
4.9(30)
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Learn more →Ingredients
10 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the batter
- 2 cups all-purpose flour
Chef's tipChoose 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. - 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
- ¾ cup granulated sugar
- ½ cup neutral oil (such as canola or vegetable oil)
- ¼ cup plant-based milk
- 1 tsp vanilla extract
- 2 cups shredded zucchini (from about 2 medium zucchini), excess moisture squeezed out
- ½ cup chopped walnuts (optional)
Can be omittedwalnuts
Instructions
- 1
Preheat the oven to 350°F (175°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
In a small bowl, stir together the ground flaxseed and water. Set aside for 5 minutes until the mixture thickens to a gel.
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