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  1. Vegan Zucchini Bread

    Important: Zucchini is very juicy, so the bread will be moist inside.
    If you prefer a drier texture, be sure to squeeze out the liquid.
    Grate the zucchini, sprinkle a little salt, let it sit, then squeeze out the water. Or blend it on its own, strain, and mix with the other ingredients.

    I recommend squeezing the zucchini for better texture and flavor.
    The bread should be eaten after it’s fully cooled.

    Ingredients:
    1 zucchini
    1½ cups flour (I prefer oat flour, made by grinding oats)
    ½ tsp baking powder
    ½ tsp salt
    2 tbsp olive oil
    100 ml plant-based milk
    seeds (flax, sunflower, sesame, pumpkin, etc.)

    Instructions:
    1. Blend all ingredients except the flour until smooth. Then add flour and mix well.
    2. Pour into a baking dish and sprinkle seeds on top.
    3. Bake at 180°C (350°F) for 45–50 minutes.

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