Description
This Vegan Lemon Lime Zucchini Bread is a moist, zesty loaf bursting with fresh citrus flavors and tender grated zucchini. Perfect as a gluten-free option, it combines almond flour and all-purpose flour with soy milk and vegan yogurt for a dairy-free, egg-free treat. Sweetened with granulated and powdered sugar, this quick bread is topped with a tangy vegan glaze and fresh citrus zest, making it a refreshing and wholesome snack or dessert.
Ingredients
Scale
Dry Ingredients
- 240 g all-purpose flour (gluten-free if needed)
- 75 g almond flour
- 3 teaspoons baking powder
- ¼ teaspoon sea salt
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
- 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
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, then place a sling of parchment paper inside it to help lift the bread out once baked.
- Prep the Zucchini: Wash and trim the zucchini, then grate it using a medium-hole box grater. Place the shredded zucchini on a clean tea towel or kitchen paper inside a bowl until ready to use, allowing excess moisture to drain slightly.
- Mix Dry Ingredients: Sift together the all-purpose flour, almond flour, baking powder, and sea salt into a bowl, then stir to combine and set aside.
- Make the Vegan Buttermilk: In a jug, combine the lemon juice, lime juice, and soy milk. Set this mixture aside to curdle slightly, simulating buttermilk.
- Flavor the Sugar: In a large mixing bowl, add the lemon zest, lime zest, and granulated sugar. Use your fingertips to rub the zest into the sugar until it feels slightly wet and aromatic.
- Mix Wet Ingredients: To the sugar and zest mixture, add the olive oil, vegan Greek-style yogurt, and vanilla extract. Whisk until fully combined. Then whisk in the vegan buttermilk mixture prepared earlier.
- Make the Batter: Add half of the dry ingredients to the wet ingredients and whisk until combined. Using a rubber spatula, gently fold in the remaining dry ingredients along with the grated zucchini, ensuring everything is evenly incorporated without overmixing.
- Bake the Bread: Pour the batter into the prepared loaf pan. Run a knife dipped in olive oil down the center of the batter to encourage a clean crack as it bakes. Place the pan on the middle oven shelf and bake for approximately 50 minutes, or until a toothpick inserted into the center 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 the bread cools, whisk together the powdered sugar, lemon zest, lime zest, and vegan Greek-style yogurt to create a glaze. Once the bread is completely cooled, place parchment under the rack to catch drips and pour the glaze over the top. Adjust the glaze amount to taste, then garnish with fresh lemon and lime slices for decoration.
Notes
- Make sure to finely grate the zucchini and drain any excess moisture to prevent sogginess.
- For a gluten-free version, use a certified gluten-free all-purpose flour blend.
- Vegan Greek-style yogurt adds creaminess and tang; coconut or almond-based yogurts work well.
- Grated citrus zest enhances the lemon-lime flavor deeply—use fresh according to preference.
- Olive oil is used for moistness, but a neutral oil can be substituted if desired.
- The glaze is optional but adds a sweet, tangy finishing touch.
- Store the zucchini bread covered at room temperature for up to 3 days or refrigerate for longer freshness.
