Vegan Zucchini Bread with Flax Seeds


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Vegan Zucchini Bread with Flax Seeds
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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.

  • 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
Info box
  • Preparation time
  • Cooking time
  • Recipe category Brunch
  • Recipe yield 8

How to make Vegan Zucchini Bread recipe with flax 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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