Description
This Vegan Lemon Lime Zucchini Bread is a moist, tangy, and flavorful loaf perfect for a healthy snack or breakfast. Made with finely grated zucchini, citrus zest, and a vegan buttermilk substitute, this bread offers a refreshing twist on classic zucchini bread. The recipe is gluten-free optional and topped with a light lemon-lime vegan yogurt glaze for extra zing.
Ingredients
Scale
Dry Ingredients
- 240 g all-purpose flour (use gluten-free flour if needed)
- 75 g almond flour
- 3 teaspoons baking powder
- ¼ teaspoon sea salt
- 150 g granulated sugar
Wet Ingredients
- 250 g zucchini/courgette, finely grated
- 120 ml soy milk
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons lime juice, freshly squeezed
- Zest of 1 large lemon
- Zest of 2 limes
- 80 ml olive oil
- 2 tablespoons vegan Greek-style yogurt
- 1 teaspoon vanilla extract
Glaze
- 90 g powdered sugar
- Zest of ½ large lemon
- Zest of 1 lime
- 1 tablespoon vegan Greek-style yogurt
Instructions
- Prepare: Preheat your oven to fan-forced 170°C (340°F) or conventional 180°C (356°F). Lightly grease a 1lb loaf tin and line it with a parchment paper sling to help lift the bread out after baking.
- Prep courgette: Wash and tail the courgette. Using a medium-hole box grater, shred the zucchini. Place the grated zucchini on a clean tea towel or kitchen roll in a bowl and set aside while preparing other ingredients.
- Mix dry ingredients: Sift together the all-purpose flour, almond flour, baking powder, and sea salt into a bowl. Stir to combine and set aside.
- Make vegan buttermilk: In a jug, combine the freshly squeezed lemon juice, lime juice, and soy milk. Let this mixture sit while continuing with other steps.
- Flavor the sugar: In a separate large mixing bowl, add the granulated sugar, lemon zest, and lime zest. Use your fingertips to rub the citrus zest into the sugar until it feels moist and fragrant.
- Mix wet ingredients: To the flavored sugar, add olive oil, vegan Greek-style yogurt, and vanilla extract. Whisk these ingredients together, then whisk in the prepared vegan buttermilk mixture until fully combined.
- Make the batter: Add half of the dry ingredients to the wet ingredients and whisk until smooth. Then switch to a rubber spatula and gently fold in the remaining dry ingredients along with the grated courgette, mixing just until combined.
- Bake: Pour the batter into the prepared loaf pan. Dip a knife in olive oil and run it down the center of the batter to encourage a clean crack while baking. Place the loaf on the middle oven shelf and bake for about 50 minutes, or until a toothpick inserted comes out clean.
- Cool and glaze: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack. While cooling, whisk together powdered sugar, lemon zest, lime zest, and vegan Greek-style yogurt to create the glaze. Once the bread is completely cooled, place parchment paper under the rack and pour the glaze over the loaf. Decorate with fresh lemon and lime slices if desired.
Notes
- Ensure the zucchini is finely grated to prevent excess moisture in the batter.
- Using gluten-free flour allows this bread to be suitable for gluten-free diets.
- The vegan buttermilk substitute (soy milk mixed with citrus juice) helps the bread rise and adds a subtle tang.
- Rubbing the zest into the sugar enhances the citrus flavor throughout the bread.
- Running an oiled knife down the center of the batter encourages a pretty cracked top.
- The glaze adds a sweet and tangy finish but can be adjusted to taste or omitted entirely.
