Vegan Zucchini Bannock Food

VEGAN ZUCCHINI BANNOCK

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.

VEGAN ZUCCHINI BREAD

Steps:

• Set a rack in the center of the oven and heat oven to 350 degrees. Spray an 8 1/2-by-4 1/2-inch loaf pan with cooking spray and line the bottom and long sides with parchment paper, leaving a little overhang on the sides so that you can easily lift the loaf when it's baked.
• In a large bowl, whisk together the light brown sugar, oat milk, oil, lemon juice, cinnamon and salt. Add the zucchini and stir to combine well.
• Add the flour, baking powder and baking soda to the bowl and fold until just combined. Pour the batter into the loaf pan and sprinkle the turbinado sugar over the top.
• Bake until golden and puffed and a tester inserted into the center comes out clean, 50 to 65 minutes.
• Cool the cake in the pan on a wire rack for 15 minutes, then use the parchment to lift the cake out of the pan. Remove the parchment and set the loaf back on the rack to cool completely. Store the cake loosely wrapped at room temperature for up to 3 days.