Description
This Vegan Lemon Lime Zucchini Bread is a refreshing and moist loaf bursting with bright citrus flavors and tender zucchini. It’s perfect for a healthy snack or breakfast, with a gluten-free option available. The bread is naturally sweetened, dairy-free, and topped with a tangy vegan yogurt glaze that perfectly complements the zesty lemon and lime notes.
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
- 90 g powdered sugar
- Zest of ½ large lemon
- Zest of 1 lime
- 1 tablespoon vegan Greek-style yogurt
Decoration
- Fresh lemon slices
- Fresh lime slices
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 inside to help lift the bread out once baked.
- Prep courgette: Wash and trim the courgette, then finely grate using a medium-hole box grater. Place the grated zucchini on a clean tea towel or kitchen paper in a bowl until ready to use to drain excess moisture slightly.
- Mix dry ingredients: Sift together the all-purpose flour, almond flour, baking powder, and sea salt into a bowl and stir well to combine. Set aside.
- Make vegan buttermilk: In a jug, combine the lemon juice, lime juice, and soy milk. Set aside to let it curdle slightly, providing acidity for the bread.
- Flavor the sugar: Add the lemon zest, lime zest, and granulated sugar to a large mixing bowl. Use your fingertips to rub the zests into the sugar until the sugar feels slightly wet and aromatic.
- Mix wet ingredients: To the zested sugar, add olive oil, vegan yogurt, and vanilla extract. Whisk the mixture together, then gradually whisk in the vegan buttermilk.
- Make the batter: Add half of the dry ingredients to the wet ingredients and whisk until just combined. Switch to a rubber spatula, then gently fold in the remaining dry ingredients along with the grated courgette to keep the batter light.
- Bake: Pour the batter into the prepared loaf tin. Smooth the top and run a knife dipped in olive oil down the center to encourage a neat crack during baking. Bake on the middle shelf for 50 minutes or until a toothpick inserted in the center comes out clean.
- Cool and glaze: Let the bread cool in the tin for 10 minutes before transferring it to a wire rack. While cooling, whisk together powdered sugar, lemon zest, lime zest, and vegan yogurt to create the glaze. Once the bread is fully cool, place parchment paper under the rack and drizzle the glaze over the loaf. Garnish with fresh lemon and lime slices for a bright finish.
Notes
- Grate the zucchini finely and drain excess moisture to prevent a soggy loaf.
- Use gluten-free all-purpose flour for a gluten-free version.
- Vegan Greek-style yogurt adds a tangy creaminess but can be substituted with any plant-based yogurt.
- The citrus zest in the sugar intensifies the lemon and lime flavors in the bread.
- Ensure the loaf is fully cooled before glazing for best results.
- Olive oil can be replaced with another neutral oil of choice if desired.
