Vegan Lemon Zucchini Bread – Bright, Moist, and Easy
This Vegan Lemon Zucchini Bread brings sunny flavor and a tender, moist crumb without any dairy or eggs. It’s the kind of loaf you can slice for breakfast, snack on in the afternoon, or dress up with a simple glaze for dessert. The lemon keeps things fresh and lively, while grated zucchini adds moisture without turning the bread soggy.
No fancy equipment, no tricky steps—just simple ingredients that bake up beautifully. If you love a hint of citrus and a soft, bakery-style texture, this one’s for you.
Vegan Lemon Zucchini Bread - Bright, Moist, and Easy
Ingredients
Method
- Prep your pan and oven: Heat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment, leaving a little overhang for easy lifting.Lightly grease the sides.
- Grate the zucchini: Use the small holes of a box grater. Place the grated zucchini in a clean kitchen towel and gently squeeze out excess moisture. Don’t wring it dry—just remove the drips.
- Mix dry ingredients: In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until evenly combined.Stir in the lemon zest.
- Mix wet ingredients: In a separate bowl or large measuring cup, whisk lemon juice, non-dairy milk, oil, and vanilla until smooth.
- Combine: Pour the wet mixture into the dry ingredients. Stir gently with a spatula until almost combined—some small streaks of flour are okay.
- Fold in zucchini: Add the grated zucchini (and any optional add-ins). Fold just until incorporated.The batter should be thick but scoopable.
- Bake: Transfer the batter to the loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool: Let the loaf cool in the pan for 10–15 minutes, then lift it out and cool completely on a rack. Don’t glaze while hot or it will melt away.
- Glaze (optional but lovely): Whisk powdered sugar with lemon juice until smooth and pourable.Drizzle over the cooled loaf. Let set for 15 minutes before slicing.
What Makes This Special
- Bright lemon flavor: Fresh lemon zest and juice add clean, vibrant notes that don’t overwhelm.
- Moist without being dense: Zucchini adds natural moisture, while a balanced mix of flour and fat keeps the crumb light.
- Totally vegan: No eggs or dairy needed—just smart swaps that keep the texture perfect.
- One-bowl friendly: Minimal cleanup, easy steps, and reliable results.
- Freezer-friendly: Make it ahead, slice it, and stash it for quick snacks all week.
What You’ll Need
- 1 1/2 cups (190 g) all-purpose flour (or a 1:1 gluten-free blend, if needed)
- 3/4 cup (150 g) granulated sugar (or coconut sugar for a deeper flavor)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 tbsp finely grated lemon zest (from 1–2 lemons)
- 1/4 cup (60 ml) fresh lemon juice
- 1/2 cup (120 ml) non-dairy milk (almond, oat, or soy)
- 1/3 cup (80 ml) neutral oil (canola, grapeseed, or light olive oil)
- 1 tsp vanilla extract
- 1 1/2 cups (about 180 g) grated zucchini (loosely packed, moisture gently squeezed out)
- Optional add-ins: 1/2 cup dairy-free chocolate chips or chopped walnuts
Optional lemon glaze (highly recommended):
- 3/4 cup (90 g) powdered sugar
- 1–2 tbsp fresh lemon juice (adjust for thickness)
How to Make It
- Prep your pan and oven: Heat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment, leaving a little overhang for easy lifting.
Lightly grease the sides.
- Grate the zucchini: Use the small holes of a box grater. Place the grated zucchini in a clean kitchen towel and gently squeeze out excess moisture. Don’t wring it dry—just remove the drips.
- Mix dry ingredients: In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until evenly combined.
Stir in the lemon zest.
- Mix wet ingredients: In a separate bowl or large measuring cup, whisk lemon juice, non-dairy milk, oil, and vanilla until smooth.
- Combine: Pour the wet mixture into the dry ingredients. Stir gently with a spatula until almost combined—some small streaks of flour are okay.
- Fold in zucchini: Add the grated zucchini (and any optional add-ins). Fold just until incorporated.
The batter should be thick but scoopable.
- Bake: Transfer the batter to the loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool: Let the loaf cool in the pan for 10–15 minutes, then lift it out and cool completely on a rack. Don’t glaze while hot or it will melt away.
- Glaze (optional but lovely): Whisk powdered sugar with lemon juice until smooth and pourable.
Drizzle over the cooled loaf. Let set for 15 minutes before slicing.
Keeping It Fresh
- Room temperature: Store the loaf, tightly wrapped or in an airtight container, for up to 3 days. Add a paper towel to absorb excess moisture.
- Refrigerator: Keeps for 5–6 days.
Bring slices to room temperature or warm briefly before serving for best texture.
- Freezer: Wrap slices individually and freeze for up to 3 months. Thaw at room temperature or toast lightly.
Health Benefits
- Plant-based fats: The oil provides unsaturated fats, which can be more heart-friendly than butter.
- Zucchini fiber and micronutrients: Zucchini adds fiber, potassium, and vitamin C, supporting digestion and hydration.
- Lower in saturated fat: Skipping dairy and eggs helps reduce saturated fat, while still giving a satisfying texture.
- Customizable sweetness: You control the sugar and can use less or swap for coconut sugar to suit your preferences.
What Not to Do
- Don’t skip squeezing the zucchini: Excess water will make the loaf dense and gummy.
- Don’t overmix: Too much stirring develops gluten and toughens the bread. Stop when everything is just combined.
- Don’t cut while hot: The crumb needs time to set.
Slice only when the loaf is fully cool to avoid crumbling.
- Don’t overbake: Start checking at 45 minutes. A dry lemon loaf loses its charm fast.
- Don’t overload with add-ins: Keep mix-ins to about 1/2 cup to maintain structure and rise.
Variations You Can Try
- Poppy seed lemon: Fold in 1 tablespoon poppy seeds for a classic bakery twist.
- Coconut lemon: Replace 1/4 cup of flour with unsweetened shredded coconut and use coconut milk for the non-dairy milk.
- Blueberry lemon: Gently fold in 3/4 cup fresh blueberries tossed in a teaspoon of flour to prevent sinking.
- Gluten-free: Use a high-quality 1:1 gluten-free all-purpose blend with xanthan gum. Let the batter rest 10 minutes before baking for better hydration.
- Olive oil upgrade: Use a mild extra-virgin olive oil for a fruitier note that pairs beautifully with lemon.
- Maple-sweetened: Swap 1/2 cup sugar for 1/3 cup maple syrup and reduce non-dairy milk by 2 tablespoons to keep the batter balanced.
FAQ
Do I need to peel the zucchini?
No.
Keep the peel on. It blends into the batter, adds color, and helps with moisture. Just wash the zucchini and trim the ends before grating.
Can I use whole wheat flour?
Yes, but use whole wheat pastry flour or a 50/50 mix with all-purpose flour to keep the loaf tender.
Fully whole wheat can make it dense unless you add a splash more milk.
Why is my bread gummy in the center?
This usually means the zucchini wasn’t squeezed enough or the loaf was underbaked. Next time, press out extra moisture and bake until a tester comes out clean from the center, not just the edges.
How do I get a stronger lemon flavor?
Add an extra teaspoon of zest, use a touch of lemon extract (1/4 teaspoon), or glaze the cooled loaf with a tangy lemon icing. Zest delivers the biggest flavor bump without extra acidity.
Can I make this oil-free?
You can swap the oil for 1/3 cup unsweetened applesauce, but the texture will be a bit more spongy and less tender.
Keep the loaf well-wrapped to prevent drying.
Is the glaze necessary?
No, but it adds a lovely citrus pop and a bakery-style finish. If you skip it, consider sprinkling a little coarse sugar on top of the batter before baking for a light crunch.
Can I bake this as muffins?
Yes. Divide the batter into a 12-cup muffin tin and bake at 350°F (175°C) for 18–22 minutes.
Check for doneness at 18 minutes.
Final Thoughts
This Vegan Lemon Zucchini Bread is simple enough for a weekday bake and special enough for a weekend brunch. It’s bright, moist, and easy to customize, with a reliable crumb that slices cleanly. Keep a loaf on hand for quick breakfasts, or freeze slices for a grab-and-go treat.
With a few pantry staples and one good lemon, you’re set for something fresh and satisfying.
