NO KNEAD NO YEAST EASY ZUCCHINI BREAD - RECIPE IN DESCRIPTION

PLEASE SUPPORT OUR CHANNEL BY ORDERING ONE OF THESE GREAT PRODUCTS

1 Month Vegan Challenge 2.0 - https://bit.ly/4boVmmQ

Veganize baking - https://bit.ly/3XJBUOE

250 Vegan Recipes Ebook - https://bit.ly/4cnn1Wv

The Complete Plant-Based Recipe Cookbook - 200+ Vegan Recipes - https://bit.ly/4brQLAu

--------------------------------------------------------------------------------

NO KNEAD NO YEAST EASY ZUCCHINI BREAD

by @Cook.vegetarian

Bread making is so much fun and therapeutic. This easy zucchini bread is packed with fiber, vitamins and minerals. It’s great on its own or with a spread of your favourite nut butter, jam or Vegemite.

Save the recipe below and let me know if you’re going to make it! 🙌

Ingredients:
1 medium zucchini
1 1/2 cups wholemeal flour
1 1/2 cups oat flour or ground oats
1 tablespoon baking powder
3/4 cup soy milk
Pumpkin seeds and rolled oats, for decorating
Method:
Preheat oven to 180°C. Line a baking tray with parchment paper or grease a loaf tin.
Wash and grate zucchini, then squeeze out as much liquid as possible. You can use a salad spinner to make this process easier.
In a large mixing bowl, combine grated zucchini, soy milk, wholemeal flour, oat flour (or ground oats) and baking powder. Stir the mixture until all the ingredients are well combined. Let the batter sit for about 10 minutes. This allows the flours to absorb the liquid and results in a better-textured bread.
Transfer the mixture into the tray or a loaf tin.
Sprinkle pumpkin seeds and rolled oats on top.
Bake for 50-60 minutes.
The bread is done when a toothpick inserted into the centre comes out clean and the top is golden brown.
Remove from the oven and allow to cool in the pan for a few minutes. Transfer it to a wire rack to cool completely before slicing and serving. Enjoy and follow for more recipes!