Seedy Vegan Zucchini and Quinoa Bread

Method

1. In a large mixing bowl sift flour, baking soda and baking powder together. Mix in the seeds and grated zucchini.
2. Make a well in the centre and pour in soy milk and apple cider vinegar. Using your hands, bring the mixture together into a soft, sticky dough.
3. Preheat oven to 200°C and grease a baking loaf tin. Place the dough into the prepared baking loaf tin, smooth the top and sprinkle with additional seeds and quinoa. Bake for 1 hour or until golden brown and a toothpick comes out clean. Cool for 5 minutes before removing from the tin. Cool on a wire rack completely before serving. Slice and enjoy!

Nutrition Facts