Wednesday, 3 April 2013

Vegan Zucchini Bread - Vegan Courgette Bread - Savoury Zucchini Bread

Zucchini Bread that you will find online is mostly Sweet Bread, just like Banana Bread where banana is substituted with zucchini. And the savoury breads that you find are usually made with eggs to taste like Frittata. I was pleasantly surprised to see this recipe in Roxana's site.

Groovy Gourmets (which used to a small closed group before) are joined from this month on by a group of amazing bloggers. We are all cooking a Vegan recipe from Roxana's site. What a wonderful idea. It works great for me as Egg and Cheese do not sit well in my stomach. So I am always in the lookout for good Vegan recipes that do not use fancy substitutes.

This is a very Rustic Bread with a nice brown top and super soft inside. The sunflower seeds and pumpkin seeds add a very beautiful texture to the bread. And oh, the final touch of rubbing just a little butter (well use Vegan Butter if you want to keep it completely Vegan) at the end was awesome. It smelled so great in my kitchen. Would highly recommend this bread.


Bread Flour 3 cups
Zucchini/Courgette 1 (about 1 cup)
Fast Acting Instant Yeast 11/4 tsp
Sunflower seeds 1 tbsp
Pumpkin seeds 1 tbsp
Salt 1 tsp
Sugar 1 tsp
Warm water 3/4 cup

Method of Preparation

1. Grate Zucchini/Courgette using a big size grater. Place them on a kitchen tissue and press down with another paper to mop up as much water as you can.

2. Take the Bread flour in a bowl. Add Sunflower seeds, Pumpkin seeds, salt, sugar and yeast. Give it a mix with your fingers. (if you are not using fast instant yeast, proof it before you add).

3. Add the zucchini and mix with your fingers.

4. Now add warm water little at a time till you make a firm dough. The original recipe asked for only a little over 1/4 cup (upto 1/2 cup). But I needed 3/4 cup.

5. Place the dough in a greased bowl covered with cling film till it is doubled.

6. Give it another knead. Divide into 2 and flatten. Place it on a baking sheet lined with parchment paper. Let it rise for a second time.

7. Preheat the oven to 190C. Just before baking, make a few slits on the top of the dough to prevent cracking of the bread.

8. Bake for about 30 min.

9. Once out of the oven, you can optionally brush with some butter (or vegan butter). Let it cool in a wire rack.

Cut and serve warm!!

Check out other Gourmet Recipes here


  1. Intresting recipe...loooks so soft...

  2. wow...
    healthy and delicious bread :)

  3. Perfectly baked ! Real healthy too

  4. Have to try this soon...had to postpone it since I did not have yeast and zuchini

  5. wow perfect made bread,loved this version...

  6. lovely lovely lovely. That s all i can say.

  7. Bread looks great and prefect.

  8. looks very yummy and very appealing clicks dear... perfect...

  9. Very interesting combo, that zucchini. All is so good because the pics speaks for itself. The bread looks so fabulous and lovely.

  10. Super Rosh, love the rustic bread and the texture is so tempting. I'm definitely leaning towards making them soon!Jayanthi(

  11. lovely combo and looks delicious.

  12. I just made this bread in my bread machine and it's absurdly delicious. I wasn't sure if it would work in the machine, but it turned out soft and chewy on the inside, and crusty on the outside, really really nice. I used the white bread setting for a 2lb loaf. Thanks for the recipe!