Imagine sinking your teeth into a moist, zesty slice of bread that's not only incredibly delicious but also packed with hidden vegetables and completely plant-based! This Healthy Vegan Lemon Zucchini Bread is the ultimate game-changer for anyone craving a nutritious yet indulgent baked treat. With its perfect balance of tangy lemon, subtle sweetness, and the unexpected richness from zucchini, this recipe will transform your perception of healthy baking forever.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: Vegan
Serves: 1 loaf
Ingredients
- 1 cup grated zucchini
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/4 cup almond milk
- 1 tablespoon lemon juice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with a little coconut oil or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the grated zucchini, maple syrup, melted coconut oil, almond milk, lemon juice, and vanilla extract. Mix well until all the wet ingredients are fully combined.
- In a separate bowl, whisk together the all-purpose flour, almond flour, baking soda, salt, and lemon zest. Ensure that the dry ingredients are evenly mixed and there are no lumps.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. If desired, sprinkle a little extra lemon zest on top for added flavor and presentation.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and spring back when lightly pressed.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once cooled, slice the lemon zucchini bread and serve. It can be enjoyed plain or with a spread of your choice, such as almond butter or vegan cream cheese.
- Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze slices for longer storage.
Tips
- Moisture Matters: When grating zucchini, gently squeeze out excess water to prevent a soggy bread texture.
- Don't Overmix: Mix the batter just until ingredients are combined to ensure a tender crumb.
- Zest is Best: Use fresh lemon zest for the most vibrant citrus flavor.
- Check for Doneness: Use the toothpick test - it should come out clean with just a few moist crumbs.
- Cool Completely: Allow the bread to cool entirely before slicing to help it set properly.
- Storage Hack: Wrap tightly in plastic wrap or store in an airtight container to maintain moisture.
- Make It Your Own: Try adding chopped nuts or a light lemon glaze for extra excitement!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 3g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 0mg
