Vegan Lemon Zucchini Bread
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Vegan Lemon Zucchini Bread
If you’re looking for a delightful spring or summer treat, try this Vegan Lemon Zucchini Bread! It’s light, fluffy, and packed with a zesty lemon flavor, with a sneaky bit of zucchini for extra goodness. All you need is one bowl and a few simple ingredients to make this delicious, easy bread. Gluten-free Option.
Here’s the thing: I’ve always been a huge fan of baking bread—it’s one of my favorite things to make! So when I thought about adding zucchini to my recipes, I figured, if we can put carrots in cake and it tastes amazing, why not do the same with zucchini? This Vegan Lemon Zucchini Bread is a total winner—it’s light, flavorful, and sneaks in some veggies without anyone even noticing. Plus, it’s a real crowd-pleaser every time I bake it!
This quick bread is incredibly moist and bursting with flavor—perfect for breakfast + brunch, or even an afternoon tea! It’s super easy to make, so it's great for beginner bakers or for getting the kids involved in the kitchen. If you love sneaking zucchini into your recipes like I do, you might also enjoy my Vegan Fudge Zucchini Brownies and Loaded Cheddar Pesto Zucchini Bread recipes!
Jump to:
- Why You Will LOVE This Vegan Lemon Zucchini Bread
- What is a Quick Bread?
- How To Make Vegan Lemon Zucchini Bread
- Ingredients
- Tips For Baking PERFECT Vegan Lemon Zucchini Bread
- How To Prep Zucchini For Quick Bread?
- Can I Turn This Quick Bread Into Muffins?
- How To Serve Vegan Lemon Zucchini Bread
- Vegan Lemon Zucchini Bread Q + A's
- More Deliciously Good Baked Goods
- MADE OUR RECIPE?!
- Vegan Lemon Zucchini Bread
Why You Will LOVE This Vegan Lemon Zucchini Bread
- Offers a perfectly moist + dense texture that's still perfectly soft with just the right amount of fluff.
- Bright + refreshing with a burst of citrus
- A hit with both adults + kids alike
- Always a crowd-pleaser at gatherings + potlucks
- Super easy to make --- even if you're not a baking pro.
- Perfect for breakfast or as a sweet treat any time of day.
What is a Quick Bread?
Basically, quick breads are cake-like dessert loafs that are quick to make because of the leavener, and baking powder used versus yeast for traditional breads. My most popular quick bread recipes are Maple Chocolate Chip Banana Bread, Toasted Coconut Bread and of course Easy Vegan Chocolate Bread --We have a lot of chocolate lovers Haha.
Of course, I have to admit that this Vegan Lemon Zucchini Bread recipe is perfect for spring + summer baking and a very strong contender to add to your list next!
How To Make Vegan Lemon Zucchini Bread
This is a simple recipe to make. And chances are you probably already have the ingredients on hand. Here’s what you need to know about the ingredients for this Vegan Lemon Zucchini Bread:
Ingredients
- Zucchini. You’ll want to ensure that you remove all the liquid out of the grated zucchini by squeezing it a few times with paper towel.
- All-purpose flour. I like Bob’s Red Mill or King Arthur’s organic flour, which is certified vegan.
- Baking powder. This will make your bread rise!
- Cane sugar. Again, choose organic to make sure it’s vegan.
- Almond milk. You can use any plant-based milk, including a nut-free option like oat or soy milk.
- Lemon juice. My trick is to combine vegan milk with some lemon juice is to make vegan “buttermilk.” It’s tangy and acidic, which helps the baking soda rise. Plus, it adds additional lemony flavor.
- Vegan butter. I like to bake with the buttery sticks from Earth Balance, they’re easy to measure.
- Lemon zest. I love adding lemon zest for an extra kick of flavor.
LEMON GLAZE:
- Powdered sugar. Sifted.
- Lemon juice. Freshly-squeezed.
- Almond milk. You can use your favorite plant-based milk.
SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THIS QUICKBREAD!
Here, I’ve curated a list of baking essentials that I use to achieve my favorite baked goods, especially with this Vegan Lemon Zucchini Bread. Everything from my fave loaf pan, wooden spoons, parchment paper, and more. SEE THEM HERE!
Tips For Baking PERFECT Vegan Lemon Zucchini Bread
I know that many people have trouble with the amount of time needed to bake quick breads in general. Since the batter is a little thick, it can be a bit tricky to ensure that the middle is fully solid and cooked through.
However, after a bit of trial and error with many types of breads, I've found that the following tricks make for a foolproof quickbread:
DON'T OVER-MIX + CHECK YOUR LEAVENERS ARE FRESH!
Be sure to not over-mix the batter since this will cause the bread to become dense. Ensuring that your leaveners are fresh plays a role in the texture while your bread bakes, which also helps it to bake through more easily.
CONSISTENCY IS KEY
Ensure that your batter is the "right" consistency. You want the batter to be "scoopable" which means that it's thick but also easily stirred versus really "liquidy" or super thick where it's hard to manage.
CHECK THE PROGRESS
Midway through the baking time, poke small holes (using a toothpick or cake tester) around the tops of the bread to allow for the heat to penetrate through more easily and cook everything evenly. NOTE: I do this twice. Once halfway through the baking time and the second time in the last 10-15 minutes.
RACK PLACEMENT
Place your bread on the top rack so that it browns but move to a lower rack if it looks too toasty so it doesn't burn since it's in the oven for at least 1 hour.
How To Prep Zucchini For Quick Bread?
First, peel and grate the zucchini. Then, place the grated zucchini between paper towels and give it a good squeeze to remove any excess liquid. This step helps the bread bake evenly and not end up too soggy. I usually do this once or twice to make sure I've squeezed out as much liquid as possible.
Can I Turn This Quick Bread Into Muffins?
Yes, you can turn this zucchini quick bread into muffins! Just adjust the baking time, as muffins bake faster than loaves—start checking them a bit earlier to avoid overbaking. Once they’re done, you can glaze them with the same lemon glaze!
How To Serve Vegan Lemon Zucchini Bread
You can serve this bread while it’s still a bit warm—just keep in mind that the glaze won’t be as thick, but it’ll melt into the bread, adding extra moisture.
If you’re serving it for breakfast, pair it with a cup of my Iced Maple Cinnamon Oat Latte, Caramel Coffee Ice Cubes Latte, Sugar Cookie Latte, or an Iced Chai Latte. And if you’re feeling extra indulgent, why not serve it with a scoop of ice cream?
Vegan Lemon Zucchini Bread Q + A's
Refrigerate leftover bread by tightly wrapping it in foil paper or keeping it fully covered in a cake stand—lasts up to a week. Can also be stored at room temperature for up to 2 days.
Yes! You can freeze the bread for up to three months. To serve, defrost on the counter, then slice and serve at room temperature or heat in the microwave for 10 seconds.
Absolutely! To make this bread GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). NOTE: If the bread mixture is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.
Yes, you can definitely skip the glaze if you prefer a less sweet option. The bread is delicious on its own, and the lemon zest in the bread itself provides plenty of flavor.
Check for doneness by inserting a toothpick or cake tester into the center of the bread. If it comes out clean or with just a few crumbs, the bread is done. If there's wet batter on the toothpick, give it a few more minutes.
More Deliciously Good Baked Goods
If you enjoyed this delightful Vegan Lemon Zucchini Bread, you're in for a treat with these other flavor-packed recipes.
- Cinnamon Maple Peach Bread
- Vegan Sweet Potato Cinnamon Rolls
- Vegan Sweet Potato Crumble Bread
- Vegan Banana Cake
- Vegan Chocolate Bourbon Banana Bread
- Overnight Vegan Apple Cinnamon Rolls
MADE OUR RECIPE?!
If you tried this Vegan Lemon Zucchini Bread recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!
Vegan Lemon Zucchini Bread
Ingredients
BREAD:
- 3 cups organic all-purpose flour (See Notes!)
- 1 cup grated zucchini, squeezing out all liquid (See Notes!)
- 1 tablespoon baking powder
- 1 cup organic cane sugar
- 1 teaspoon lemon zest
- ½ teaspoon sea salt
- Pinch of ground cinnamon
- 1 cup Almond milk (You can use your fave plant-based milk)
- 2 tsps freshly-squeezed lemon juice
- 3 Tbsps vegan butter, melted
LEMON GLAZE:
- 2 cups organic powdered sugar, sifted
- 1 tablespoon freshly-squeezed lemon juice
- 1-2 Tbsps Almond milk (You can use your fave plant-based milk)
Instructions
TO MAKE THE BREAD:
- Preheat your oven to 375 degrees Fahrenheit and line a loaf pan with parchment paper and lightly grease it using vegan butter or coconut oil.
- In a bowl, add the milk and lemon juice, stirring it together and letting the mixture sit for 5-10 minutes or until it slightly thickens and everything "activates".
- In a large bowl, add the flour, baking powder, sugar, lemon zest, cinnamon, and sea salt and whisk until combined.
- Stir in the milk-lemon mixture, grated zucchini, and melted butter, mixing until combined and the batter become thick and smooth. NOTE: DO NOT OVER-MIX!
- Pour batter in the prepared loaf pan (evenly spreading it out).
- Bake for 55-60 minutes, or until a toothpick or knife that is inserted in the middle comes out clean. NOTE: Midway, I like to poke VERY SMALL holes all over the bread to allow heat to penetrate through and to ensure it cooks through.
- Once done, remove bread from oven and let it cool for 10-15 minutes before gently removing it from loaf pan to cool completely.
TO MAKE THE GLAZE:
- In a bowl, whisk together the powdered sugar and freshly-squeezed lemon juice until smooth and the glaze is thick enough, but slowly slides off whisk when lifted. NOTE: If too thick, add 1 tablespoon of milk; if too thin, add 1-2 Tbsps more of the powdered sugar.
- Once cooled, drizzle the glaze atop bread, slice and enjoy!
- Bon Appetit!
Tips & Tricks
- STORAGE: Refrigerate leftover bread by tightly wrapping it in foil paper or keeping it fully covered in a cake stand—lasts up to a week. Can also be stored at room temperature for up to 2 days.
- FREEZE: You can freeze the bread for up to three months. To serve, defrost on the counter, then slice and serve at room temperature or heat in the microwave for 10 seconds.
- GLUTEN-FREE VERSION: To make this bread GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). NOTE: If the bread mixture is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.
- GRATED ZUCCHINI: After peeling and grating the zucchini, be sure to add the 1 cup of grated zucchini to a paper towel and squeeze out all juices/liquid to ensure that it doesn't prevent the bread from fully baking through. I do this once or twice to ensure that all liquid is gone.
Nutrition
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