Eggless,Wholewheat, Zucchini Bread
Lets learn to make a nourishing vegetarian breakfast with an Easy, Eggless, Whole Wheat Zucchini Bread. This is perfect for a nutritious snack or a wholesome breakfast.Includes healthy ingredients like Wholewheat flour and Zucchini. Due to its high water content, Zucchini helps to keep the bread moist and soft. This bread has been made using whole wheat which offers a complete package of health benefits.
Ingredients
- 2 Cups Grated Zucchini Should be loosely packed. Don't squeeze moisture out.
- ½ Cup Mashed Banana
- ½ Cup Honey
- 1 Tsp Cinnamon Powder
- 1 Tsp Salt
- 1 Nos Flax Egg 1 Flax Egg = 1 Tbsp Flax Meal + 3 Tbsp Water
- 1 Tsp Vanilla Extract
- 2 Cups Wholewheat Flour
- 2 Tsp Baking Powder
- 1 Tsp Baking Soda
- ¼ Cup Chopped Walnut
- ¼ Cup Cranberry
Instructions
- Preheat Oven to 350°F/180°C.
- Line and grease an 8x4 Loaf Pan.
- Make Flax Egg by Mixing 1 Tbsp Flax Meal with 3 Tbsp Water. Keep aside for 10 minutes. It will turn sticky and have Gel like consistency after 10 minutes.
- Grate 2 medium sized Zucchinis. After Grating, measure 2 cups loosely. Don't squeeze moisture out.
- Take Grated Zucchini in a mixing bowl. Add ½ cup Mashed Banana.
- Add Honey,Cinnamon Powder, Salt, Flax Egg and Vanilla extract
- Mix all wet ingredients gently.
- Add Whole Wheat Flour, Baking powder, Baking Soda and chopped Walnuts.
- Mix everything gently.
- Pour in the lined Loaf Pan.Tap twice to remove Air bubbles.
- Sprinkle Cranberries or any nuts of your choice on top.
- Bake in a preheated Oven for about 70 minutes at 350° F/180°C.
- Insert Toothpick to check if Bread is Baked. The Toothpick should be clear.
- Unmould on a wire rack and let cool for 30 minutes.
- Cut slices of about 1/2 inch thickness and enjoy.
