Zucchini and Herb Bread – Vegan version

👨‍🍳 Method

1. 1
   Preheat the oven to 180°C (355°F) and grease Bread pan.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Squeeze the zucchini with your hands to press out the excess liquid.
3. 3
   Whisk the flax eggs until smooth.

   Whisk
4. 4
   Add the oil, unsweetened soy milk and garlic and mix.
5. 5
   Sift the whole wheat flour, baking powder and baking soda, combine with the black pepper and salt, add to the wet mixture and Fold gently, just until no dry flour remains.

   ⚙ FoldingSilicone spatula

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
6. 6
   Add the zucchini, oregano, basil and parmesan and Fold gently.

   ⚙ FoldingSilicone spatula
7. 7
   Pour into the pan.

   Baking pan
8. 8
   Bake 45–50 minutes, until a toothpick inserted in the center comes out clean.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
9. 9
   Let cool completely before slicing.