Description
A simple recipe for moist, vegan lemon zucchini bread.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1/4 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 1/4 cup plant milk
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a standard loaf pan.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, whisk together the sugar, vegetable oil, applesauce, plant milk, lemon zest, lemon juice, and vanilla extract until combined.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Gently fold in the grated zucchini.
- Pour the batter into the prepared loaf pan.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Notes
- For a brighter lemon flavor, you can add a simple glaze made from powdered sugar and lemon juice after the bread cools.
- Squeeze excess moisture from the grated zucchini before adding it to the batter for a better texture.
- Prep Time: 15 min
- Cook Time: 55 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18
- Sodium: 150
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 3
- Cholesterol: 0
Keywords: vegan, lemon, zucchini bread, quick bread, dairy-free, egg-free