It was a yummie dish with this sweet breakfast bread made of zucchinis, oats and almonds...🍞
2 cups all-purpose flour
1 cup oat flour
A handful of rolled oats
1 ½ tsp baking powder
½ tsp baking soda
1 tsp salt
2 tsp cinnamon
½ teaspoon fresh grated nutmeg
½ cup oat milk
3/4 cup canola oil
2 teaspoons vanilla extract
3/4 cup granulated sugar
¾ cup brown sugar
2 cups shredded zucchini
Two handfulls of roughly chopped almonds
Place a rack in the center of the oven and preheat oven to 175C. Grease and flour an 8×4-inch loaf pan. Set aside.
In a large bowl, whisk together both flours, oat meal, baking soda, baking powder, salt and spices. Set aside.
In a medium bowl, whisk together oat milk, canola oil, vanilla extract, and both sugars. Shred the zucchini using a grater and squeeze it over a strainer to release some of the liquid. Whisk thoroughly, then add the shredded zucchini and almonds.
Pour the wet ingredients into the dry ingredients and fold together with a spatula. Make sure all of the flour is thoroughly incorporated into the batter. Spoon batter into prepared pan, sprinkle the top with sliced almonds and place in the oven. Bake for about 75 minutes , or until a skewer inserted into the center of the bread comes out clean. Right before the end put aluminum foil over the bread to prevent from burning.
Allow to cool in pan for 20 minutes before inverting onto a wire rack to cool completely.
Bread will last, well wrapped at room temperature, for up to 5 days.
#sweetbread #zucchinibread #veganrecipe #recipe