Vegan Zucchini Bannock Recipe

Name: Vegan Zucchini Bannock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium zucchini; 1/4 cup water; 1/4 lemon; 4 cups flour; 2 1/2 tablespoons baking powder; 2 teaspoons salt; 1 teaspoon cinnamon; 1/2 teaspoon allspice; 1/2 teaspoon clove; 5 tablespoons olive oil; 1 egg substitute; 1/2 cup raisins

Servings: persons

3 medium zucchini
1/4 cup water
1/4 lemon
4 cups flour
2 1/2 tablespoons baking powder
2 teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon clove
5 tablespoons olive oil
1 egg substitute
1/2 cup raisins

1
Puree zucchini with 1/4 cup of water and juice of 1/4 lemon to make about 2.5 cups.
2
Mix dry and wet separately, mix dough, at some point you have to use your hands. Add water if it is too stiff.
3
Oil the pan, and split dough in half.
4
Roll each half long enough to go around the bundt pan, and then oil each of these.
5
Press the first one into the ring and fit together, then press the second oiled dough coil on top and press together. Push both down.
6
Bake at 350u00b0F for a long time in a bundt cake pan. 40 minutes or until top is golden and crusted.

662

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 medium zucchini, 1/4 cup water, 1/4 lemon, 4 cups flour, and more.

Yes, Vegan Zucchini Bannock falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Zucchini Bannock

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