No-Knead Carrot and Zucchini Bread

No-Knead Carrot and Zucchini Bread
Ali Allen
  • Yield: 1 1lb loaf


1 2/3cups all-purpose flour, plus extra for dusting
3/4cup whole wheat flour
1teaspoon baking powder
3/4teaspoon baking soda
Pinch of sugar
1teaspoon dried thyme, plus extra for sprinklin
Salt and freshly ground black pepper
1small carrot, grated
1 zucchini, grated
3/4cup soy or almond milk
1/2cup walnuts, roughly chopped
2tablespoons mixed seeds, plus extra for sprinkling


  1. Preheat the oven to 400F.
  2. Mix the dry ingredients in a large bowl with 1/2 teaspoon salt and set aside. Squeeze the grated carrot and zucchini to remove any excess liquid and season with a little pepper. Add the carrot and zucchini mix to the dry ingredients and stir well.
  3. Make a well in the center and pour in the soy milk, and then gently fold using a spatula, ensuring not to overwork the mixture. Stir in the walnuts and seeds.
  4. Dust a little flour over a work surface and a baking sheet. Turn the mixture onto the surface and shape into a rough oval about 12in in diameter.
  5. Transfer the dough to the baking sheet, score the top with a sharp, floured knife, and sprinkle with a little more salt, thyme, and extra seeds.
  6. Lightly dust the loaf with flour and bake for 30 minutes or until it sounds hollow when you tap the bottom. Let it cool on a wire rack for a few minutes before slicing or tearing. Serve warm and generously spread with hummus.

Recipe from Keep it Vegan: Over 100 Simple, Healthy and Delicious Dishes by Áine Carlin (Kyle Books, 2015)