“CHEESY” ZUCCHINI BREAD

April 23, 2018 by Renee Tavoularis

Ingredients

2 cups grated zucchini (about 2 medium zucchinis)
1 ½ cups all-purpose flour
1 ½ cups whole wheat flour
1 teaspoon sea salt
1 teaspoon baking powder
½ teaspoon baking soda
2 teaspoons garlic powder
2 teaspoons onion powder
2 tablespoons flax meal
4 tablespoons water
1 cup plus 1 tablespoon nutritional yeast
1 cup unsweetened almond milk
1 tablespoon apple cider vinegar
1/3 cup olive oil
1 tablespoon low-sodium tamari
2 tablespoons scallion, sliced (green parts only)

Instructions

• Preheat the oven to 350F and lightly grease a 9 x 5 x 3-inch loaf pan with coconut oil or spray.
• In a small bowl, whisk together the flax meal and water. Let sit for 10 minutes.
• While the flax mixture sets, place the grated zucchini in a clean dish towel. Over the sink, gather up the edges of the towel and squeeze all of the moisture out of the zucchini.
• Place the drained zucchini in a large bowl. Add the flax mixture, almond milk, apple cider vinegar, tamari and olive oil. Stir to combine.
• In a medium sized bowl, sift together the all-purpose flour, whole wheat flour, 1 cup of the nutritional yeast, salt, baking powder, baking soda, garlic powder and onion powder.
• Add the dry mixture to the wet mixture and stir well to combine, making sure all of the flour is incorporated. Place mixture in the greased loaf pan and sprinkle the top with the remaining nutritional yeast and scallions. Press lightly to secure.
• Place in the oven and bake for 50-55 minutes or until a knife or a toothpick inserted into the center comes out clean and the top is golden brown. Let cool for 15 minutes in the pan before loosening the sides with a butter knife and removing the loaf from the pan.
• Allow to cool completely before slicing. Bread can be stored in an airtight container in the fridge for up to a week.