Vegan Zucchini Carrot Bake
🌱 Vegan Zucchini Carrot Bake 🥕🥒
This Vegan Zucchini Carrot Bake is one of those easy, wholesome recipes that always hits the spot. Shredded zucchini and carrots are mixed with a simple savory batter, poured into a pan, and baked until golden and set. The result is soft inside with lightly crisp edges — perfect for lunch, dinner, or meal prep.
It’s naturally dairy-free, egg-free, and packed with vegetables. I love how forgiving it is and how well the leftovers keep. Serve it warm with a simple salad or a dollop of vegan yogurt, and you’ve got a comforting, healthy meal ready to go. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Vegan Vegetable Bake 💚
- 🌱 Completely vegan and dairy-free
- 🥕 Loaded with zucchini and carrots
- ⏱️ Simple one-pan recipe
- ✨ Soft inside with golden edges
- 🧊 Great for meal prep and leftovers
- 🍽️ Works as a main or side dish
The Secret to a Perfect Vegan Vegetable Bake
Squeezing the excess water from the grated zucchini is the most important step — it prevents the bake from becoming soggy. The batter (made with chickpea flour or a simple flour + plant milk mix) sets up nicely as it bakes and gives a light, almost eggy texture without any eggs. Seasoning well with garlic, nutritional yeast, and herbs makes every bite flavorful.
Frequently Asked Questions ❓
Do I really need to squeeze the zucchini? 🥒
Yes. Zucchini holds a lot of water. After grating, place it in a clean kitchen towel or paper towels and squeeze firmly. This keeps the bake from turning watery.
Can I make it gluten-free? 🌾
Absolutely. Use chickpea flour (besan) or a good gluten-free all-purpose blend instead of regular flour. Chickpea flour also adds extra protein and a nice savory flavor.
How should I store leftovers? 🧊
Keep in an airtight container in the refrigerator for up to 4–5 days. Reheat in the oven or microwave. It also freezes well for up to 2 months.
🌱 Vegan Zucchini Carrot Bake
Ingredients 🛒
- 2 medium zucchini (about 400 g), grated and well squeezed
- 2 medium carrots, grated
- 1 small onion, finely chopped (or 3–4 green onions)
- 2 cloves garlic, minced
- 1 cup (120 g) chickpea flour (or all-purpose flour)
- 3 tablespoons nutritional yeast
- 1 teaspoon baking powder
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried mixed herbs or oregano
- Optional: ½ teaspoon turmeric for color
- 1 cup (240 ml) unsweetened plant milk
- 3 tablespoons olive oil (plus extra for the pan)
- Optional: handful of chopped fresh parsley or spinach
Instructions 👩🍳
- Preheat oven to 375°F (190°C). Line an 8×8 or 9×9-inch baking dish with parchment paper and lightly grease it.
- Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much liquid as possible. Grate the carrots and finely chop the onion.
- In a large bowl, combine the squeezed zucchini, grated carrot, onion, garlic, and any fresh herbs.
- In a separate bowl, whisk together the chickpea flour (or regular flour), nutritional yeast, baking powder, salt, pepper, dried herbs, and turmeric if using.
- Add the plant milk and olive oil to the dry ingredients and whisk until you have a smooth, pourable batter (similar to pancake batter). Adjust with a splash more milk if needed.
- Pour the batter over the vegetables and mix until everything is evenly coated.
- Transfer the mixture to the prepared baking dish and spread it out evenly. Smooth the top.
- Bake for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Let cool for 10 minutes before slicing into squares.
Nutrition
| Nutrient | Per square (1/12) |
|---|---|
| Calories | 115 |
| Protein | 5g |
| Net carbohydrates | 10g |
| Total carbohydrates | 13g |
| Fiber | 3g |
| Total fat | 6g |
| Sodium | 280mg |
Estimates based on chickpea flour and standard plant milk. Exact numbers may vary by brand and exact vegetable amounts.
Notes & Tips 💡
- Squeezing the zucchini well is the key to a good texture — don’t skip this step.
- Chickpea flour gives the best “eggy” savory flavor and is naturally gluten-free.
- Add a handful of baby spinach or kale for extra greens if you like.
- This bake tastes even better the next day and reheats beautifully.
This Vegan Zucchini Carrot Bake is simple, wholesome, and full of flavor. It’s the kind of easy vegetable dish you’ll want to make on repeat. 🥕🌱
If you try it, I’d love to hear how it turned out — leave a comment or tag me!
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