Description
This Vegan Lemon Lime Zucchini Bread is a moist, flavorful loaf bursting with fresh citrus zest and juicy zucchini. With a gluten-free option, it’s a perfect plant-based treat that combines tangy lemon and lime with a subtle sweetness, topped with a creamy vegan yogurt glaze for an irresistible finish.
Ingredients
Scale
Batter 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
Glaze Ingredients
- 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
Instructions
- Prepare the oven and pan: 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, creating a sling to easily lift the bread out once baked.
- Grate the zucchini: Wash and trim the zucchini, then shred it using a medium-hole box grater. Place the grated zucchini on a clean tea towel or kitchen paper in a bowl to keep until ready to use.
- Combine dry ingredients: Sift together the all-purpose flour, almond flour, baking powder, and sea salt into a bowl and stir to combine. Set aside.
- Make vegan buttermilk: In a separate jug, combine the soy milk with the freshly squeezed lemon and lime juices. Set this mixture aside to curdle slightly, mimicking buttermilk.
- Infuse sugar with zest: In a large mixing bowl, add the granulated sugar along with the lemon and lime zest. Use your fingertips to rub the zest into the sugar until the mixture becomes moist and fragrant.
- Mix wet ingredients: To the zested sugar, add the olive oil, vegan Greek-style yogurt, and vanilla extract. Whisk until combined. Then whisk in the vegan buttermilk mixture.
- Make the batter: Add half of the dry ingredients to the wet ingredients and whisk until just combined. Switch to a rubber spatula and gently fold in the remaining dry ingredients and the grated zucchini.
- Bake the bread: Pour the batter into the prepared loaf pan. To encourage a clean crack on top, run a knife dipped in olive oil down the center of the batter. Bake on the middle shelf for about 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and glaze: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack. Meanwhile, whisk together the powdered sugar, lemon and lime zest, and vegan Greek-style yogurt to create the glaze. Once the bread is completely cooled, place parchment under the rack and drizzle the glaze over the loaf. Adjust the amount of glaze to your taste.
- Decorate and serve: Finish the loaf by decorating with fresh lemon and lime slices. Slice and enjoy your vibrant, citrusy vegan zucchini bread!
Notes
- Make sure to finely grate the zucchini for better distribution in the batter and moist texture.
- Use gluten-free all-purpose flour if you need a gluten-free version; almond flour adds moisture and nuttiness.
- Vegan Greek-style yogurt adds tang and creaminess; you can substitute with other plant-based yogurts if preferred.
- The citrus zest in both the batter and the glaze enhances the bright lemon-lime flavor.
- The parchment sling makes removing the loaf from the pan much easier and prevents sticking.
- For a less sweet version, reduce the granulated and powdered sugar amounts slightly.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Baking
- Method: Baking
- Cuisine: Vegan, Gluten-Free Option
Keywords: vegan zucchini bread, lemon lime bread, gluten-free vegan bread, citrus bread, plant-based baking, dairy-free, vegan dessert
