Vegan Zucchini Bannock
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Serves:
-
6-12
ingredients
directions
- 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.
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