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Lemon Zucchini Bread
[Vegan]

Food Blogger and Recipe Developer, Shanika is a self‑taught cook and baker who has partnered... Read More

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This Vegan Lemon Zucchini Bread comes with a burst of lemony flavor and is perfect for breakfast, a snack or dessert.

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, you can 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.

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!

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.