The Vegan Zucchini Cheese Bread is tasty and has 185 kcal per serving. Takes 65 minutes to prepare this snack. Serve it at events, holidays, breakfast, feasts, lunches, brunch, festivals, get-togethers, or functions. It contains zucchini, all-purpose flour, baking powder, salt, onion powder, Italian seasoning, baking soda, garlic powder, black pepper, vegan cheddar cheese, green onions, unsweetened vegan yogurt, olive oil, apple cider vinegar, ground flaxseed, water, and parsley. We may pair it with vegan tomato soup, garden salad, avocado toast, creamy broccoli soup, chickpea salad, vegan alfredo pasta, hummus, or cashew cheese spread. Keep this Vegan Zucchini Cheese Bread for 5 days in the refrigerator.
STATS:
- Total Time: 65 minutes
- Calories: 185 kcal
- Diet: Vegan
- Cooking Time: 50 minutes
- Servings: 10 slices
- Cuisine: American
- Preparation Time: 15 minutes
- Course: Breakfast
- Serving Size: 1 slice
EQUIPMENT:
- Large mixing bowl
- Measuring spoons
- Whisk
- Rubber spatula
- 9×5-inch loaf pan
- Baking paper
- Small bowl
- Box grater
- Measuring cups
- Medium mixing bowl
- Cooling rack
INGREDIENTS:
- Two cups all-purpose flour
- Quarter cup chopped green onions
- 1 tsp garlic powder
- 2 cups grated zucchini
- 1 tsp dried Italian seasoning
- Half tsp salt
- 2 tsp baking powder
- 1 tbsp apple cider vinegar
- 1 tsp onion powder
- Quarter tsp black pepper
- 1 tbsp ground flaxseed
- Quarter cup olive oil
- Half tsp baking soda
- Quarter cup plain unsweetened vegan yogurt
- 1 cup shredded vegan cheddar cheese
- Three tbsp water
- Quarter cup unsweetened vegan milk
- 2 tbsp shredded vegan cheddar cheese
- One tsp dried parsley
INGREDIENT NOTES:
APPLE CIDER VINEGAR:
- Apple cider vinegar gives subtle brightness to the taste. Include lemon juice if you are not using apple cider vinegar.
PLAIN VEGAN YOGURT:
- Plain yogurt gives a subtle tangy taste that pairs well with the cheese. You may use unsweetened soy yogurt as per your preference.
VEGAN CHEDDAR CHEESE:
- It makes the rich cheesy taste throughout the loaf. Cheese gives a beautiful golden cheesy topping. You may use vegan mozzarella as another choice.
GRATED ZUCCHINI:
- This is the main component that gives moisture to the bread. It provides tender texture and blends well with the cheese. You may use yellow summer squash as a substitute.
ALL-PURPOSE FLOUR:
- It provides structure to hold the loaf. This flour keeps the bread soft and fluffy. Add white whole wheat flour if all-purpose flour is not available.
INSTRUCTIONS:
- First, warm the oven to 350°F and cover the pan with baking paper.
- Mix water and flaxseed in the bowl for 5 minutes.
- Then grate the zucchini and remove the extra liquid properly.
- Whisk flour, baking powder, Italian seasoning, onion powder, salt, baking soda, garlic powder, and black pepper in the large bowl.
- Include 1 cup shredded vegan cheddar cheese and green onions in the mixture.
- In another bowl, whisk flax egg, vegan milk, olive oil, vegan yogurt, and apple cider vinegar.
- Mix wet and dry ingredients, then fold grated zucchini into it.
- Add the batter in the pan then sprinkle 2 tbsp shredded vegan cheddar cheese on the batter.
- Sprinkle dried parsley on the cheese and bake for 50 minutes.
- Lastly, cool the pan for ten minutes, then remove the loaf from the pan and place it on the wire rack.
TIPS:
- Mix the batter till combined to keep the bread fluffy.
- Cool the bread, then slice so it does not crumble.
- Include freshly shredded vegan cheese for better melting and taste.
STORAGE INFORMATION:
FRIDGE:
- Store the bread in the box for 5 days.
FREEZER:
- Wrap the slices separately to freeze for 90 days.
FAQs:
Can I include zucchini skin?
- Yes, it becomes tender and softens while baking.
Is freezing the whole loaf a good choice?
- Yes, you may wrap it tightly and freeze for 90 days.
Can I include extra vegetables in the recipe?
- Yes, you may add grated carrots, corn, or spinach as well.
NUTRITIONAL INFORMATION:
Total Carbs: 21 grams
Fiber: 3 g
Protein: 6 grams
Net Carbs: 18 g
Fat: 9 grams
Iron: 1.6 mg
Calcium: 145 milligrams
Sodium: 310 mg
Calories: 185 kcal
Potassium: 185 mg
Vitamin A: 320 IU
