Vegan Zucchini Bannock Recipe

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Vegan Zucchini Bannock
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Ingredients:

  • 3 medium zucchini
  • 1/4 cup water
  • 1/4 lemon
  • 4 cups flour
  • 2 1/2 tbsp baking powder
  • 2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp clove
  • 5 tbsp olive oil
  • 1/2 cup raisins

Directions:

  1. Puree zucchini with 1/4 cup of water and juice of 1/4 lemon to make about 2.5 cups.
  2. Mix dry and wet separately, mix dough, at some point you have to use your hands. Add water if it is too stiff.
  3. Oil the pan, and split dough in half.
  4. Roll each half long enough to go around the bundt pan, and then oil each of these.
  5. 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.
  6. Bake at 350°F for a long time in a bundt cake pan. 40 minutes or until top is golden and crusted.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 392.09 Kcal (1642 kJ)
Calories from fat 145.48 Kcal
% Daily Value*
Total Fat 16.16g 25%
Sodium 1504.63mg 63%
Potassium 486.48mg 10%
Total Carbs 56.94g 19%
Sugars 0.04g 0%
Dietary Fiber 6.26g 25%
Protein 6.62g 13%
Vitamin C 2mg 3%
Iron 3.7mg 20%
Calcium 289.2mg 29%
Amount Per 100 g
Calories 373.8 Kcal (1565 kJ)
Calories from fat 138.69 Kcal
% Daily Value*
Total Fat 15.41g 25%
Sodium 1434.43mg 63%
Potassium 463.79mg 10%
Total Carbs 54.29g 19%
Sugars 0.04g 0%
Dietary Fiber 5.97g 25%
Protein 6.31g 13%
Vitamin C 1.9mg 3%
Iron 3.5mg 20%
Calcium 275.7mg 29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.4
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • sugar free,
  • high fiber

Bad Points

  • High in Sodium

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