Preheat oven to 375°F (190°C).

Add the leeks and onion to a pan. You can add a small drizzle of oil or just use some spray oil and a bit of water. 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 also add a sprinkle of salt.

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.

Add broccoli to the food processor with chopping blade and chop until it is very fine. Alternatively, you can do this with a sharp knife. However, the finer you chop the broccoli the better.

In a small bowl or measuring cup combine the nondairy milk and lemon juice. Mix together it should thicken and curdle.

In a large mixing bowl add the flour, baking powder, salt, onion powder, garlic powder, and nutritional yeast. Whisk together to combine.

Then add in the vegan buttermilk, egg replacers, and oil. Mix with a spatula until it just starts to come together.

Add in all the vegetables: shredded zucchini, chopped broccoli, sautéed leeks and onions. Fold in with a spatula and mix until a thick batter is formed. The batter will become more moist from the liquid in the vegetables.

Spray a 9 x 5 inch loaf pan with spray oil.

Pour the batter in and top with everything bagel seasoning (if desired).

Bake for 1 hour or until golden on top and a toothpick comes out clean.

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.

Slice into 8 to 12 slices depending on how many servings you like. Top with vegan butter if desired and enjoy.