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About the Recipe: This low-carb, gluten-free protein-rich bread has a mild savory flavor and gorgeous moist texture from the zucchini. It is endlessly versatile—use it for everything from grilled cheese to Pav Bhaji to breadcrumbs. There are several recipes in her cookbook that use this ingredient. This bread is dense and filling.
Recipe by: Vasudha Viswanath, The Vegetarian Reset, The Collective Book Studio. Recipe on p. 14-15 Zucchini Bread.
Cooking Notes from Vasudha:
Squeeze the zucchini hard to get as much moisture as possible out. (This is the key to not ending up with a soggy mess)
Store the bread in an airtight container for 3 to 5 days at room temperature or up to 3 months in the freezer. Defrost at room temperature for 4-5 hours or overnight.
To Veganize this Recipe:
1 medium zucchini (7 oz.)
½ teaspoon and pinch of salt, divided
1 heaping cup (140 g) chickpea flour
1 heaping cup (120 g) blanched almond flour
1-1/2 Tablespoons baking powder
2 Tablespoons ground flaxseed
6 Tablespoons aquafaba (liquid form chickpea can)
Follow the recipe as instructed omitting the eggs and adding the aquafaba in step 5.
- Bake for 35-45 minutes or until golden brown on top and a toothpick inserted in the center comes out clean.
- Let cool for 15-20 minutes. Lift out with parchment paper to wire rack; remove; discard parchment paper. Transfer to a flat surface to slice; serve just as you would any other bread.
pdf for Copy of Recipe – Zucchini Bread
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