Name: Vegan Lemon Lime Zucchini Bread Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Vegan
Ingredients: 250 g zucchini/courgette (finely grated); 240 g all-purpose flour (use gluten-free flour if needed); 75 g almond flour; 3 teaspoons baking powder; ¼ teaspoon sea salt; 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; 150 g granulated sugar; 80 ml olive oil; 2 tablespoons vegan Greek-style yogurt; 1 teaspoon vanilla extract; 90 g powdered sugar; Zest of ½ large lemon; Zest of 1 lime; 1 tablespoon vegan Greek-style yogurt; Fresh lemon and lime slices for decoration

Ingredients

250 g zucchini/courgette (finely grated weight)

240 g all-purpose flour (gluten-free if needed)

75 g almond flour

3 teaspoons baking powder

¼ teaspoon sea salt

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

150 g granulated sugar

80 ml olive oil

2 tablespoons vegan Greek-style yogurt

1 teaspoon vanilla extract

90 g powdered sugar

Zest of ½ large lemon

Zest of 1 lime

1 tablespoon vegan Greek-style yogurt

Instructions

Step 1: 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 parchment paper to help lift the bread out after baking.

Step 2: Wash and trim the zucchini. Using a medium-hole box grater, shred the zucchini and place it on a clean tea towel or kitchen paper in a bowl until ready to use.

Step 3: Sift together the all-purpose flour, almond flour, baking powder, and sea salt in a bowl. Stir to combine and set aside.

Step 4: In a jug, combine the lemon juice, lime juice, and soy milk. This mixture acts as a vegan buttermilk substitute. Set aside.

Step 5: In a large mixing bowl, add the granulated sugar, lemon zest, and lime zest. Use your fingertips to rub the zest into the sugar until the mixture feels slightly wet and fragrant.

Step 6: Add the olive oil, vegan Greek-style yogurt, and vanilla extract to the sugar mixture. Whisk until smooth, then whisk in the vegan buttermilk mixture.

Step 7: Pour half of the dry ingredients into the wet ingredients and whisk until combined. Then, use a rubber spatula to gently fold in the remaining dry ingredients along with the grated zucchini.

Step 8: Transfer the batter into the prepared loaf tin. To encourage a clean crack on top, run a knife dipped in olive oil down the center of the batter.

Step 9: Bake on the middle shelf for about 50 minutes, or until a toothpick inserted in the center comes out clean.

Step 10: Let the bread cool in the tin for 10 minutes before transferring to a wire rack. While cooling, whisk together powdered sugar, lemon zest, lime zest, and vegan yogurt to make the glaze.

Step 11: Once the bread is completely cool, place parchment paper under the rack and pour the glaze over the top. Adjust the glaze amount to taste and finish by decorating with fresh lemon and lime slices.

Tips & Variations

For a nuttier flavor, toast the almond flour lightly before adding it to the batter.

Use gluten-free all-purpose flour to make this bread gluten-free without changing the texture much.

Swap soy milk with oat or almond milk for a different plant-based flavor.

Add a handful of chopped nuts or vegan-friendly chocolate chips for extra texture and taste.

FAQs

Can I use regular yogurt instead of vegan Greek-style yogurt?

Yes, you can substitute regular dairy yogurt if you’re not strictly vegan. It will maintain moisture and tang but is not suitable for a vegan diet.

How do I know when the zucchini bread is fully baked?

Insert a toothpick or skewer into the center of the loaf. If it comes out clean or with a few dry crumbs, the bread is done. If wet batter sticks to the toothpick, bake for a few more minutes and check again.