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Zucchini bread
60 MIN

Zucchini bread

This recipe is very versatile because the bread can be enjoyed on its own, spread with different dips or even used to mount sandwiches.

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Ingredients

  • 1 medium grated zucchini with its excess water drained1 medium grated zucchini with its excess water drained
  • 1 cup of wheat flour1 cup of wheat flour
  • 1 cup of baking powder1 cup of baking powder
  • ½ cdite of sodium bicabate½ cdite of sodium bicabate
  • 1 / 4 cup of nutritional yeast1 / 4 cup of nutritional yeast
  • ¼ cup of vegetable milk (may be soya, oats, almonds or rice)¼ cup of vegetable milk (may be soya, oats, almonds or rice)
  • 1 / 4 cup of oil (may be olive or sunflower)1 / 4 cup of oil (may be olive or sunflower)
  • 1 cda of onion powder1 cda of onion powder
  • 1 cda garlic powder1 cda garlic powder
  • 1 pint of salt1 pint of salt
  • Optional if you like you can add minced nuts or raisins (delis left)Optional if you like you can add minced nuts or raisins (delis left)

Ingredient photos provided by Pexels

Preparation

  1. In a bowl it begins by combining wheat flour, baking powder, nutritional yeast, sodium bicarbonate, salt, garlic and onion powder and mix to integrate.
  2. Then you're going to incorporate the vegetable milk, the zucchini grated and the oil and you're going to mix it until there are no flour grumps left.
  3. These amounts are for a small pudding, but if you have a larger mold you can double the amounts of everything. You're going to transfer the preparation to a previously oiled pudding.
  4. Finally you will bake it in a pre-heated oven at 180 degrees for 30 to 35 minutes until you can brush it with a knife or wooden stick and it comes out clean. Once out of the oven wait for it to be embed to demolate and wait completely for it to cool at room temperature for portioning.