Makes one loaf
What you need:
2 cups barley flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon ground ginger or cardamom
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon sea salt
2/3 cup soy milk
2/3 cup agave nectar
1/4 cup olive oil, plus additional for oiling pan
2 teaspoons lemon juice
1-1/2 teaspoons vanilla
1-1/4 cups grated zucchini
1/4 cup currants
6 tablespoons walnuts, finely chopped and divided
What you do:
1. Preheat oven to 375 degrees. Lightly oil an 8x4-inch loaf pan with olive oil. In a large bowl, mix together flour, baking powder, spices and salt. Add soy milk, agave nectar, oil, lemon juice, and vanilla, stirring gently to combine.
2. Stir in zucchini, currants, and 4 tablespoons of walnuts. Pour batter into prepared pan, sprinkle with remaining walnuts, and press into top of loaf. Bake for 30 to 35 minutes.
Photo by Hannah Kaminsky
Want more of today’s best plant-based news, recipes, and lifestyle?
Get our award-winning magazine!