Vegan Zucchini Bread

The zucchini bread series : recipe #1

Is your garden producing zucchini faster than you can gift it to your neighbors (and strangers)?

Here's a sneak preview of the FIRST recipe in my cookbook - the vegan version of my Zucchini Bread. A refreshingly savory loaf that is endlessly versatile - I use it for everything from grilled cheese to Pav Bhaji to croutons and even breadcrumbs! It took me dozens of tries to perfect this recipe, but now it gets rave reviews, every time. I highly recommend keeping a loaf on standby in the freezer - not just because you’ll be sad when it’s done but also because my next two recipes are going to feature this one!

Vegan Zucchini Bread

Ingredients:

• 1 medium zucchini (courgette)[about 200g]

• 1 heaping cup blanched almond flour[120g]

• 1 heaping cup chickpea flour[140g]

• 2 Tbsp. ground flaxseed

• 1 ½ Tbsp. baking powder

• ½ tsp. salt, to taste

• 6 Tbsp. aquafaba (chickpea liquid)

Directions:

• Step 1. Grate zucchini using the smaller holes of a box grater. Sprinkle a pinch of salt and let sit for 10-15 min to draw out moisture. Preheat oven to 350F/180C.

• Step 2. Combine all dry ingredients in a large bowl and mix well. Lightly grease a 8.5"X4.5"X2.5" (21cmX11cmX6cm) loaf pan.

• Step 3. Press zucchini between paper towels to get as much moisture out as possible (I usually get about 1/4 cup zucchini water, sometimes more. Reserve the water for the next step).

• Step 4. When oven temp reaches 350F, add aquafaba and grated zucchini into dry ingredients. Add 1/4 cup of the zucchini water and stir well with a large spoon or whisk, breaking up lumps if any. Add 1-2 additional tbsp of water if necessary to incorporate all ingredients. The batter will be thick, the texture of wet sand.

• Step 5. Transfer batter into pan and tap gently on counter to settle. Bake for 45-55 mins or until golden brown on top and inserted toothpick comes out clean.

• Step 6. Let cool 15-20 min. Loosen with a butter knife around the edges of the pan if necessary. Transfer to a flat surface to slice and serve.

Cooking notes:

Squeeze really hard to get all the water out from the zucchini - this is key to not ending up with a soggy mess! Store in an airtight container - lasts 3-4 days at room temperature and longer in the freezer (can be frozen in slices or whole).