This Vegan Lemon Zucchini Bread comes with a burst of lemony flavor and is perfect for breakfast, a snack or dessert.
Vegan Lemon Zucchini Bread
Vegan Lemon Zucchini Bread is the perfect recipe for spring and summer baking! This bread comes with a fluffy + soft texture and a savory and tart flavor combo from the lemon + zucchini. Whipped together in just one bowl. Minimal ingredients needed. All vegan. Gluten-free option available.
Bread is always that one thing that has my heart—always! I don’t know what it is but this Vegan Lemon Zucchini Bread is no different. During the Spring, I love baking light, flavorful sweets and this one surely lives up to that.
The best part about this is that you can get a bit of veggies in without even noticing it. Who doesn’t love that, right?
While I do have many other favorites on the blog when it comes to bread recipes, this one has been a refreshing new favorite for this season. Besides, I figured that there wouldn’t be a better way to celebrate National Zucchini Day.
How to Make Vegan Lemon Zucchini Bread
This is a simple recipe to make. And chances are you probably already have the ingredients on hand. Here’s what you need to know about the ingredients for this Vegan Lemon Zucchini Bread.
Zucchini. You’ll want to ensure that you remove all the liquid out of the grated zucchini by squeezing it a few times with paper towel.
All-purpose flour. I like Bob’s Red Mill or King Arthur’s organic flour, which is certified vegan.
Cane sugar. Again, choose organic to make sure it’s vegan.
Almond milk. You can use any plant-based milk, including a nut-free option like oat or soy milk.
Lemon juice. My trick is to combine vegan milk with some lemon juice is to make vegan “buttermilk.” It’s tangy and acidic, which helps the baking soda rise. Plus, it adds additional lemony flavor.
Vegan butter. I like to bake with the buttery sticks from Earth Balance, they’re easy to measure.
Lemon zest. I love adding lemon zest for an extra kick of flavor.
The Best Healthy Sugar Alternatives + Substitutes list is all about finding better ways to enjoy your favorite sweets without compromising your healthy lifestyle. For those who follow a vegetarian and/or vegan lifestyle, this lists offers a few great ideas to incorporate healthy sweeteners into your diet.
Store leftover Vegan Lemon Zucchini Bread in an airtight container or tightly wrapped in plastic wrap in the fridge for up to 1 week. You can freeze the bread for up to three months. To serve, defrost on the counter, then slice and serve at room temperature or heat in the microwave for 10 seconds.
Can I Make Gluten-Free Vegan Lemon Zucchini Bread?
This bread is already vegan, but it’s easy to make gluten-free too! Usually when turning my breads into gluten-free bread, I simply swap regular all-purpose flour for the gluten-free all-purpose from Bob’s Red Mill or King Arthur. It’s usually a pretty equal swap, but I always recommend slightly adjusting the liquids to ensure that it’s not too wet. I talk more about this in the recipe notes!
1cupgrated zucchini, squeezing out all liquid(See Notes!)
1cuporganic cane sugar
Pinch ofground cinnamon
1cupAlmond milk(You can use your fave plant-based milk)
2tspsfreshly-squeezed lemon juice
3Tbspsvegan butter, melted
2cupsorganic powdered sugar, sifted
1Tbspfreshly-squeezed lemon juice
1-2TbspsAlmond milk(You can use your fave plant-based milk)
TO MAKE THE BREAD:
Preheat your oven to 375 degrees Fahrenheit and line a loaf pan with parchment paper and lightly grease it using vegan butter or coconut oil.
In a bowl, add the milk and lemon juice, stirring it together and letting the mixture sit for 5-10 minutes or until it slightly thickens and everything "activates".
In a large bowl, add the flour, baking powder, sugar, lemon zest, cinnamon, and sea salt and whisk until combined.
Stir in the milk-lemon mixture, grated zucchini, and melted butter, mixing until combined and the batter become thick and smooth. NOTE: DO NOT OVER-MIX!
Pour batter in the prepared loaf pan (evenly spreading it out).
Bake for 55-60 minutes, or until a toothpick or knife that is inserted in the middle comes out clean. NOTE: Midway, I like to poke VERY SMALL holes all over the bread to allow heat to penetrate through and to ensure it cooks through.
Once done, remove bread from oven and let it cool for 10-15 minutes before gently removing it from loaf pan to cool completely.
TO MAKE THE GLAZE:
In a bowl, whisk together the powdered sugar and freshly-squeezed lemon juice until smooth and the glaze is thick enough, but slowly slides off whisk when lifted. NOTE: If too thick, add 1 Tbsp of milk; if too thin, add 1-2 Tbsps more of the powdered sugar.
Once cooled, drizzle the glaze atop bread, slice and enjoy!
Tips & Tricks
STORAGE: Refrigerate leftover bread by tightly wrapping it in foil paper or keeping it fully covered in a cake stand—lasts up to a week. Can also be stored at room temperature for up to 2 days.
FREEZE: You can freeze the bread for up to three months. To serve, defrost on the counter, then slice and serve at room temperature or heat in the microwave for 10 seconds.
GLUTEN-FREE VERSION: To make this bread GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). NOTE: If the bread mixture is too ‘thin + runny’, simply add additional GF flour, 1/4 cup at a time.
GRATED ZUCCHINI: After peeling and grating the zucchini, be sure to add the 1 cup of grated zucchini to a paper towel and squeeze out all juices/liquid to ensure that it doesn't prevent the bread from fully baking through. I do this once or twice to ensure that all liquid is gone.