Vegan Zucchini Bannock Recipes
VEGAN ZUCCHINI BANNOCK
You could use an egg if you wanted to. Tasty bannock bread, not as sweet as zucchini bread. Traditional Cree bannock often uses 1/2 cup of raisins, which would work nicely here too added to the dry mix.
Provided by quantumshanti
Categories Quick Breads
Time 1h10m
Yield 6-12 serving(s)
Number Of Ingredients 12
Steps:
- Puree zucchini with 1/4 cup of water and juice of 1/4 lemon to make about 2.5 cups.
- Mix dry and wet separately, mix dough, at some point you have to use your hands. Add water if it is too stiff.
- Oil the pan, and split dough in half.
- Roll each half long enough to go around the bundt pan, and then oil each of these.
- 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.
- Bake at 350°F for a long time in a bundt cake pan. 40 minutes or until top is golden and crusted.
Nutrition Facts : Calories 460.4, Fat 12.4, SaturatedFat 1.7, Sodium 1243, Carbohydrate 78.8, Fiber 4.3, Sugar 9.1, Protein 10.3
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