If you’re cutting out dairy and egg for whatever reason, it doesn’t mean you need to miss out on the joys of tasty bread in your diet. Just a quick Google search will reveal many delicious recipes but below – a dairy-free, egg-free zucchini bread is by far our favourite.
Warm, fluffy and yummy, the consistency of this bread recipe is perfectly bread-like and can be toasted and used for sandwiches or dunking in your chunky vegetable soups and stews. What more could you want from your bread? Especially as the cold winter months approach – everyone needs some yummy stodge in their diets, even vegans!
DAIRY-FREE & EGG-FREE ZUCCHINI BREAD
1.5 cup of all-purpose flour (you can do 1/2 wheat and 1/2 white or use a wheat alternative like Gluten Free Buckwheat Pancake mix, £2.99 at Planet Organic, Neal’s Yard Wholefoods Brown Rice Flour, £1.79 at Holland and Barrett )
1.5 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. ground cinnamon
1/8 tsp. sea salt
1 egg (3 tbsp applesauce or mashed banana)
1 c. shredded zucchini
1/2 to 3/4 cup of sugar or a sugar replacement like honey
1/4 cup of oil (liquid coconut oil is much healthier)
How to make it.
Grease a loaf tin. Mix all the dry ingredients then make a hole within the mixture. Now mix your egg replacer with the shredded zucchini and sugar (or sugar replacement). Add your oil though if you are using coconut oil, add it last after the other ingredients are room temperature or the oil will solidify.
Add the wet mix to the hole you’ve made in the dry mixture. Stir the mix together, until completely combined. Now spoon into your loaf tin.
Bake for 40-45 minutes or until a wooden toothpick comes out clean.
photo credit: Nourish Your Future