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–+ servings
Moist and Fluffy Interior of Zucchini Bread Slice

Vegan zucchini cornbread

Print Recipe
Course bread, Side Dish
Keyword corn bread, easy bread, healthy bread, vegan zucchini bread, zuchcini bread
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 10 slices
Author Adapted from Curry & Comfort

Ingredients

Dry ingredients

  • 190 gram cornflour or polenta/cornmeal
  • 150 gram wholegrain spelt flour
  • 1 tbsp unrefined sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • ¼ tsp turmeric
  • ¼ cup vegan cheese + 1 tbsp for topping

Wet ingredients

  • 2 flax eggs (2 tablespoons grind flax mixed with 6 tablespoons of water. Set aside to set)
  • 220 ml plant milk
  • 1 cup grated zucchini
  • 55 ml rapeseed oil
  • ½ medium onion finely diced

Instructions

  • Preheat oven to 180 C. Put all the wet ingredients in one bowl and whisk together well. I usually leave out the zucchini to mix with flour. It prevents zucchini sinking to the bottom of the pan.
  • Sieve the 2 flours into another bowl and add the rest of the dry ingredients to that bowl, mix well.
  • Add the dry ingredients to the wet ingredients and stir until just combined, do not over mix or it will be tough.
  • Line a baking dish with baking paper). Tip the batter into the loaf tin/baking dish and even out the top.
  • Bake for 30 minutes then remove from the oven and sprinkle over a thin layer of grated cheese.
  • Return to the oven for 5 minutes or until a cocktail stick stuck in the middle comes out clean. Leave to cool slightly before removing from the tin.
  • Slice and serve warm or at room temperature.
  • ENJOY!