#Minimalist baker bread full#

Add the flax egg, shredded zucchini, mashed banana, soy milk, melted coconut oil and vanilla extract to the mixing bowl and mix in briefly.Prepare your flax egg by mixing 1 tablespoon ground flaxseed meal with 3 tablespoons hot water and allow it to sit for a minute to become gloopy.Sift all purpose flour into a mixing bowl and add white granulated sugar, light brown sugar, baking powder, cinnamon, nutmeg and salt.This is a summary of the process to go along with the process photos.

#Minimalist baker bread full#

You will find full instructions and measurements in the recipe card at the bottom of the post.

Soy milk – can be replaced with any non-dairy milk.

Coconut oil – we use melted coconut oil, but you can also substitute this for any vegetable oil or even melted vegan butter.

An alternative to mashed banana would be applesauce, in the same quantity. Which is divine because who doesn’t love banana bread? But it’s just a touch, a hint, and it combines beautifully with the cinnamon, nutmeg and brown sugar in this recipe.

Mashed banana – we use ⅓ cup of mashed banana in this recipe which gives it just a touch of banana bread flavor.

There is no need to peel them, just cut off the ends and grate them in your food processor (the easiest option) or in a box grater.

Flax egg – this recipe uses 1 flax egg which is made by mixing 1 tablespoon of ground flaxseed meal with 3 tablespoons of hot water.Ingredients You’ll Need: Ingredient Notes It’s pretty much great to have a loaf of this around to eat anytime.Īnd for more zucchini recipes also check out our vegan zucchini fritters and our vegan zucchini soup. But it also has a wonderfully wholesome vibe so you’d feel very comfortable eating it for breakfast too. This bread is so delicious it can count as dessert. We’ve incorporated zucchini into a bunch of baked goods already, like our vegan chocolate zucchini cake, vegan zucchini muffins and vegan zucchini brownies. Yes, you can see little flecks of green zucchini in there and it’s super pretty, but don’t worry, it does not taste anything like green vegetables. It’s almost undetectable in the final baked result, but it adds heaps of moisture and you get a couple of servings of veggies from your baked goods too. You’d never know there was zucchini in it! But also, it’s so great that there’s zucchini in it!īasically, zucchini in baked goods is a fabulous idea. This vegan zucchini bread is so delicious. It’s fluffy and perfectly moist and you’ll never suspect it’s hiding green vegetables! It’s really delicious with this.Wholesome and delicious vegan zucchini bread. Easily found it at Whole Foods this morning. I especially LOVE Miyoko’s vegan butter? Have you tried it? Did a search for vegan butters and this one came up a lot–mainly because no palm oil or any other odd oils. I did the same with this recipe and it worked beautifully!!!! THANK YOU for giving us such a treat to enjoy while on our vegan fast. A hack I discovered long ago is that I have always used a food processor to combine the very cold butter into the flour/baking powder/salt mixture to create that perfect “sand.” Then I add it to the bowl of liquid mixture (buttermilk). I am learning so many new vegan recipes because some of the fasts are longer than others, and I like to have LOTS in my arsenal! This morning I immediately did a search for vegan biscuits and I am SO glad i found these. We are in the second week of one now, and during the strict fasts there is no meat, fish, eggs or dairy. WOW!!!! What a TREAT these are!!! My husband and I are recent converts to Greek Orthodoxy, and in this faith there are several fasts throughout the year.