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–+ servings
Zucchini-Zwiebelbrot

Vegan Zucchini & Onion Bread

Lea Green
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Baking, Brot
Servings 6

Ingredients
  

  • 400 g ( 3 1/4 cups or 14.10 oz) (spelt) flour
  • 1 packet dry yeast
  • 1 small tsp. agave syrup or a pinch of sugar
  • 1 onion ( about 3.5 oz)
  • 2 tsp. olive oil
  • 220 g (7.7 oz) Zucchini
  • Salt
  • Optional: 1 pinch of chili powder
  • Optional: a pinch of garlic powder or a small, peeled and crushed garlic clove
  • 4-5 sprigs thyme
  • Optional: 2 tbsp. nut kernel mix, e.g. sunflower seeds, pumpkin seeds, sesame seeds, soya seeds
  • 2-3 tbsp. plantbased milk

For the dip/spread (optional)

  • 150 g vegan curd alternative
  • 1 tbsp. lemon juice
  • A handful of fresh herbs (e.g. basil, chives, dill or parsley)
  • Salt

Instructions
 

  • Sift the flour into a bowl. Make a deepening in the middle and pour in 200 ml of warm water. Dissolve a packet of dry yeast in the warm water and stir in some of the flour. Add a bit of agave syrup. Leave this "pre-dough" to rest covered till we proceed with the dough.
  • Peel and halve the onion, cut it into fine strips and let it brown for a few minutes in hot olive oil. Then put aside and let cool down.
  • Wash the zucchini, remove the ends and grate with a household grater. Wring out the grated zucchini in a clean towel once vigorously over the sink.
  • Back to our "pre-dough" now: salt it slightly, optionally add chili and garlic powder and knead. Add the fried onion strips, the grated zucchini and the leaves of 4-5 thyme twigs and knead well. Then knead the dough on a floured work surface for another 2-3 minutes until it is nice and even and no longer sticky. Depending on how moist your zucchini rasp was, add a little more flour.
  • Cover the dough and leave to rise in a warm place for 45-60 minutes. Avoid draughts.
  • Line the baking tin with parchment paper. Knead the risen dough once again, place it in the form, pour 2 tbsp. nut kernel mixture (optional) on top and press down lightly. Cover baking tin and let rest for another 15-20 minutes. In the meantime, preheat the oven to 180 °C/ 356 °F.
  • Optionally, sprinkle 2 tbsp. nut kernel mixture onto the risen dough and press lightly. Bake zucchini bread at 180 °C/ 356 °F fan for 30 minutes. After about 20 minutes baking time, brush the already risen bread with a little plantbased milk. This gives the bread a nice golden color.
  • Lift bread out of the mould, let it cool down briefly and enjoy with spreads, dips or other vegan toppings. The bread can also be enjoyed pure, perhaps dipped in a little salted olive oil. Olives, pickled artichokes, fermented or oven-cooked vegetables taste particularly good with it.
  • For the dip shown here, you can easily mix a vegan curd alternative with 1 tbsp. lemon juice and a handful of fresh, chopped herbs. Salt it lightly. Enjoy.
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