If you’re searching for a delightful treat that brings together the brightness of citrus and the wholesome goodness of zucchini, you’re in for a real joy with this Vegan Lemon Lime Zucchini Bread (Gluten-Free Option) Recipe. This bread offers a perfect balance of tangy lemon and lime zest combined with moist, tender zucchini, all while being entirely plant-based and adaptable for gluten-free diets. Every bite bursts with fresh flavors and a light texture that feels like sunshine on a plate, making it an irresistible choice for breakfast, snacks, or dessert.
Ingredients You’ll Need
Getting this recipe right is all about gathering simple yet wonderfully complementary ingredients. Each one has a clear role in shaping the bread’s flavor, texture, and color—from the zesty citrus notes to the moist crumb and gentle sweetness.
- 250 g zucchini/courgette (finely grated): Adds moisture and tenderness while keeping the bread light and nutritious.
- 240 g all-purpose flour (gluten-free if needed): The main structure for your bread, the gluten-free option keeps it accessible to everyone.
- 75 g almond flour: Contributes a subtle nuttiness and adds natural richness.
- 3 teaspoons baking powder: Essential for that perfect rise, giving the bread a fluffy texture.
- ¼ teaspoon sea salt: Balances sweetness and enhances other flavors beautifully.
- 120 ml soy milk: Creates moisture and acts as the vegan “milk” base; great for binding ingredients.
- 2 tablespoons lemon juice (freshly squeezed): Adds bright acidity that wakes up the taste buds.
- 2 tablespoons lime juice (freshly squeezed): Paired with lemon for a vibrant citrus punch.
- Zest of 1 large lemon: Infuses concentrated lemon oils for an aromatic lift.
- Zest of 2 limes: Complements the lemon zest with an extra zingy note.
- 150 g granulated sugar: Sweetens while working to caramelize slightly during baking.
- 80 ml olive oil: Keeps the bread moist with a mild, fruity undertone.
- 2 tablespoons vegan Greek-style yogurt: Adds creaminess and a slight tang for depth.
- 1 teaspoon vanilla extract: Rounds out the flavors with warm sweetness.
- 90 g powdered sugar (for glaze): Sweet glaze with a smooth finish.
- Zest of ½ large lemon and 1 lime (for glaze): Enhances the glaze with citrus brightness.
- 1 tablespoon vegan Greek-style yogurt (for glaze): Provides creaminess to make the glaze luscious.
How to Make Vegan Lemon Lime Zucchini Bread (Gluten-Free Option) Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating 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 make sure the bread lifts out easily after baking—it’s these little steps that make all the difference in the final presentation.
Step 2: Grate and Prepare the Zucchini
Wash your courgette thoroughly, trim the ends, then grate it using a medium-hole box grater. Set it aside on a clean tea towel or paper towel to keep any excess moisture at bay until you’re ready to fold it into the batter.
Step 3: Combine Dry Ingredients
Sift together the all-purpose flour, almond flour, baking powder, and sea salt. Stir them uniformly in a bowl and set this aside. This careful mixing ensures an even rise and consistent crumb throughout your bread.
Step 4: Make the Vegan Buttermilk
In a jug, mix the freshly squeezed lemon and lime juices with the soy milk. This mixture mimics buttermilk’s tang and helps tenderize the crumb for that soft, moist texture.
Step 5: Infuse the Sugar with Zest
In a large mixing bowl, combine the granulated sugar with lemon and lime zest. Use your fingertips to rub the zest into the sugar until it feels slightly damp; this step releases the oils in the zest, intensifying that vibrant citrus flavor.
Step 6: Mix Wet Ingredients
Add the olive oil, vegan Greek-style yogurt, and vanilla extract to the sugar mixture. Whisk everything together for a smooth, unified base. Then slowly whisk in your vegan buttermilk mix, infusing the batter with moisture and tang.
Step 7: Combine Wet and Dry Ingredients and Fold Zucchini
Add half of the dry ingredients to the wet mixture and whisk gently until just combined. Switch to a rubber spatula to fold in the remaining dry ingredients along with the grated zucchini carefully, so you keep that tender crumb without overmixing.
Step 8: Bake Your Bread
Pour the batter into your prepared loaf tin. To encourage a beautiful, clean crack on top (such a classic look!), dip a knife in olive oil and run it gently down the center of the batter. Bake on the middle shelf for about 50 minutes, or until a toothpick comes out clean.
Step 9: Cool and Glaze
Once baked, let the bread cool in its tin for 10 minutes, then transfer to a wire rack. For the glaze, whisk together powdered sugar, lemon and lime zest, and vegan Greek-style yogurt until smooth. Pour this over the cooled bread and decorate with fresh lemon and lime slices for that final elegant touch.
How to Serve Vegan Lemon Lime Zucchini Bread (Gluten-Free Option) Recipe
Garnishes
A simple dusting of powdered sugar or a drizzle of the citrus glaze really ramps up the visual appeal and flavor balance. Adding thin slices of fresh lemon or lime on top not only makes it look gorgeous but also hints at the tangy burst waiting inside.
Side Dishes
This bread pairs wonderfully with a hot cup of herbal tea or freshly brewed coffee, making it a perfect companion to morning or afternoon breaks. For brunch, consider serving it alongside fresh fruit salad or a creamy nut-based spread that complements the citrus flavors.
Creative Ways to Present
Slice the bread thick and toast it lightly for a crisp contrast, then top with vegan butter or a smear of your favorite jam. For a fun party appetizer, cut the loaf into bite-sized squares and skewer with fresh berries or mint leaves for a colorful, tasty treat.
Make Ahead and Storage
Storing Leftovers
Leftover slices should be stored in an airtight container at room temperature for up to 3 days to maintain freshness without drying out. The citrus flavors will deepen slightly, adding even more character over time.
Freezing
This bread freezes beautifully. Wrap it tightly in cling film and foil, or store in a freezer bag for up to 3 months. Thaw at room temperature when ready to enjoy — it practically tastes freshly baked once warmed.
Reheating
Reheat slices gently in a toaster or oven at low heat to bring back that soft texture with a slight crisp edge. A quick 5-minute warm-up is all you need to enjoy its full, luscious flavor again.
FAQs
Can I substitute the soy milk with another plant milk?
Absolutely! Almond, oat, or coconut milk works just as well in this recipe. Just make sure the plant milk is unsweetened to keep the bread’s sweetness balanced.
Is almond flour necessary, or can I use only all-purpose flour?
Almond flour adds moisture and a subtle nutty taste that enhances the bread’s texture. If you prefer, you can skip it and use only all-purpose flour, but your bread may be slightly less tender.
Can I omit the glaze if I want a less sweet bread?
Yes, the glaze is optional! Without it, the bread maintains a wonderful natural citrus flavor with a lightly sweet profile, perfect for a healthier or less sweet snack.
What is the best way to grate zucchini for this recipe?
Use a medium-holed box grater, and make sure to finely grate the zucchini so it blends well into the batter, distributing moisture evenly without large chunks.
Will the bread hold together well without eggs?
Definitely. The combination of vegan yogurt, olive oil, and citrus “buttermilk” works as an excellent binder to keep the bread moist and structurally sound.
Final Thoughts
This Vegan Lemon Lime Zucchini Bread (Gluten-Free Option) Recipe is one of those rare treats that feels both indulgent and nourishing. Bright, tangy, and utterly moist, it’s a wonderful way to sneak some veggies into your day without sacrificing flavor. I can’t wait for you to try it and make this sunshine-filled bread your new favorite go-to recipe!
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Vegan Lemon Lime Zucchini Bread (Gluten-Free Option) Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 slices
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
A refreshing and moist Vegan Lemon Lime Zucchini Bread that combines the subtle sweetness of zucchini with tangy citrus flavors. This gluten-free option uses a blend of all-purpose and almond flours and is naturally dairy-free, perfect for a healthy snack or breakfast treat.
Ingredients
Dry Ingredients
- 240 g all-purpose flour (gluten-free if needed)
- 75 g almond flour
- 3 teaspoons baking powder
- ¼ teaspoon sea salt
- 150 g granulated sugar
- 90 g powdered 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
- Zest of ½ large lemon (for glaze)
- Zest of 1 lime (for glaze)
- 1 tablespoon vegan Greek-style yogurt (for glaze)
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 place a sling of parchment paper into it to assist in lifting the bread out once baked.
- Prep courgette: Wash and tail the zucchini, then grate it using a medium-hole box grater. Place the grated zucchini on a clean tea towel or kitchen paper inside a bowl and set aside until needed to release excess moisture later if required.
- Mix dry ingredients: Sift together the all-purpose flour, almond flour, baking powder, and sea salt into a mixing bowl. Stir gently to combine evenly and set aside.
- Make ‘vegan buttermilk’: In a jug, combine the freshly squeezed lemon juice, lime juice, and soy milk. Stir and let this mixture sit while prepping remaining ingredients to allow curdling for acidity and tenderness.
- Flavor the sugar: In a separate large bowl, add the granulated sugar along with the lemon and lime zest. Use your fingertips to rub the zest into the sugar until the sugar feels wet and fragrant, infusing it with citrus aroma.
- Mix wet ingredients: To the zested sugar, add the olive oil, vegan Greek-style yogurt, and vanilla extract. Whisk thoroughly to combine before whisking in the vegan buttermilk mixture.
- Make the batter: Add half of the sifted dry ingredients into the wet mixture and whisk until incorporated. Switch to a rubber spatula and gently fold in the remaining dry ingredients along with the grated zucchini to preserve the bread’s airy texture.
- 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 in the oven on the middle shelf and bake for about 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 before transferring to a wire rack. While cooling, whisk together the powdered sugar, lemon and lime zest, and vegan Greek-style yogurt to create a tangy glaze. Once the bread is cool, place parchment paper under the rack and drizzle the glaze evenly over the top. Garnish with fresh lemon and lime slices for decoration.
Notes
- Grate zucchini shortly before using to prevent browning.
- If using gluten-free flour, ensure it is a blend suitable for baking to maintain texture.
- The vegan Greek-style yogurt adds moisture and tang; if unavailable, a thick vegan yogurt alternative can be substituted.
- The olive oil gives a fruity richness but can be replaced with a neutral oil if preferred.
- The glaze can be adjusted for sweetness and thickness by varying powdered sugar and yogurt amounts.
- Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate up to 5 days.
