Vegan Zucchini Bread with Flax Seeds

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
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Type of dish

Dietary Consideration

serves for


total time

2 HR 10 MIN


3 medium, grated
2 tsp
Olive oil
2 tbsp
1 small, finely chopped
2 cloves, crushed
All Purpose Flour
350 g, strong, white, plus extra for dusting
7 g, fast-action dried
1 tbsp chopped
200 g, mixed: flax, sunflower, sesame, pumpkin, etc.
125 ml, warm
sprigs seeds


  • 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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