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
Scale
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.
