How to make at home vegan zucchini bread recipe prepared with onions, garlic and mixed seeds: a healthy and tasty recipe perfect for a brunch or a quick snack.
INGREDIENTS
- Zucchini 3 medium, grated
- Salt 2 tsp
- Olive oil 2 tbsp
- Onion 1 small, finely chopped
- Garlic 2 cloves, crushed
- Flour 350 g, strong, white, plus extra for dusting
- Yeast 7 g, fast-action dried
- Thyme 1 tbsp chopped
- Seeds 200 g, mixed: flax, sunflower, sesame, pumpkin, etc.
- Water 125 ml, warm
TO GARNISH
- Thyme sprigs seeds
Preparation time: 1 h 10 m
Cooking time: 1 h
Recipe category: Brunch
Recipe yield: 8
HOW TO MAKE THIS RECIPE
- To prepare a healthy vegan zucchini bread recipe start putting the grated zucchini in a colander and sprinkle with 1 tsp of the salt.
- Leave to stand for 20 minutes, then, squeeze out as much moisture as possible.
- Rinse thoroughly, then squeeze again.
- Heat half the olive oil in a frying pan and cook the onion and garlic for 4 minutes until softened.
- Add the zucchini and cook for 2 minutes.
- Strain well and set aside to cool, discarding the liquid.
- Grease a baking tray.
- Place the flour in a mixing bowl, stir in the yeast, the remaining oil and salt, thyme, seeds and the zucchini mixture. Mix well to combine.
- Make a well in the centre and add the water.
- Mix well to form a slightly sticky dough. Knead on a floured surface for about 10 minutes until smooth, then shape into a ball and place on the baking tray.
- Flatten the ball of dough with the palm of your hand and loosely cover with oiled cling film.
- Leave to rise in a warm place for 25-30 minutes until doubled in size. 7 Heat the oven to 220°C (200° fan) gas 7.
- Brush the top with a little water, then sprinkle with the sea salt.
- Bake for 30-40 minutes until golden.
- Place on a wire rack to cool.
- Garnish the vegan zucchini bread with thyme sprigs and seeds.
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