Name: Vegan Zucchini Bread with Flax Seeds
Total time: 2 h 10 min
Yield: 8
Ingredients: Zucchini; Salt; Olive oil; Onion; Garlic; All purpose flour; Yeast; Thyme; Seeds; Thyme

Vegan Zucchini Bread with Flax Seeds

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.

05 March, 2017

Preparation

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.