Zucchini bread with barley

Ingredients

• 95 g Leek, sliced thinly
• 95 g Broccoli florets, chopped
• 210 g Zucchini
• 70 ml Milk, low fat, lactose free
• 1/3 pcs Lemon, juiced
• 180 g Barley flour
• 5/8 tbsp Baking powder
• 5/8 tbsp Nutritional yeast
• 5/8 tsp Salt
• 5/8 tsp Onion powder
• 5/8 tsp Garlic powder
• 1.2 pcs Egg
• 30 ml Vegetable oil

Method

1. Preheat oven to 375°F.
2. Add the leeks and onion to a pan. Sauté over medium heat for 5 minutes until softened and fragrant, stirring occasionally. They do not need to be fully cooked through just to start the cooking process. You can add salt.
3. Meanwhile, use a food processor or a grate to shred the zucchini. Place in a bowl lined with a towel or paper towel. Wrap around the zucchini and let it sit for about 5 minutes to draw out water.
4. Add broccoli to the food processor and chop until it is very fine.
5. In a small bowl mix together the milk and lemon juice.
6. In a large mixing bowl add the flour, baking powder, salt, onion powder, garlic powder, and nutritional yeast. Whisk together to combine.
7. Add in the oil and eggs and combine.
8. Add in all the vegetables: shredded zucchini, chopped broccoli, sautéed leeks. Mix until a thick batter is formed.
9. Spray a 9 x 5 inch loaf pan with spray oil and pour in the batter.
10. Bake for 1 hour or until golden on top and a toothpick comes out clean.
11. Allow the bread to cool in the pan for at least a half hour. Then carefully flip onto a wire rack and cool for another half hour before slicing. (About 10 slices).