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Loaf of Vegan Lemon Zucchini Bread with the end sliced off
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4.15 from 7 votes

Vegan Lemon Zucchini Bread

This Vegan Lemon Zucchini Bread comes with a burst of lemony flavor and is perfect for breakfast, a snack or dessert. Gluten-Free option.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Breakfast, Brunch, Dessert
Keyword: baked, bread, breakfast, brunch, dairy-free, easy, gluten-free, lemon, sweet, vegan, zucchini
Servings: 8 servings
Calories: 300kcal
Author: Shanika

Ingredients

BREAD:

  • 3 cups organic all-purpose flour (See Notes!)
  • 1 cup grated zucchini, squeezing out all liquid (See Notes!)
  • 1 tablespoon baking powder
  • 1 cup organic cane sugar
  • 1 teaspoon lemon zest
  • ½ teaspoon sea salt
  • Pinch of ground cinnamon
  • 1 cup Almond milk (You can use your fave plant-based milk)
  • 2 tsps freshly-squeezed lemon juice
  • 3 Tbsps vegan butter, melted

LEMON GLAZE:

  • 2 cups organic powdered sugar, sifted
  • 1 tablespoon freshly-squeezed lemon juice
  • 1-2 Tbsps Almond milk (You can use your fave plant-based milk)
US Customary - Metric

Instructions

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 tablespoon of milk; if too thin, add 1-2 Tbsps more of the powdered sugar.
  • Once cooled, drizzle the glaze atop bread, slice and enjoy!
  • Bon Appetit!

Notes

  • 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, ¼ 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.

Nutrition

Calories: 300kcal | Carbohydrates: 93g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 384mg | Potassium: 104mg | Fiber: 2g | Sugar: 26g | Vitamin A: 32IU | Vitamin C: 4mg | Calcium: 138mg | Iron: 2mg