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Vegan Lemon Zucchini Bread - Bright, Moist, and Easy

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 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
  • 3/4 cup (90 g) powdered sugar
  • 1–2 tbsp fresh lemon juice (adjust for thickness)

Method
 

  1. 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.
  2. 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.
  3. Mix dry ingredients: In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until evenly combined. Stir in the lemon zest.
  4. Mix wet ingredients: In a separate bowl or large measuring cup, whisk lemon juice, non-dairy milk, oil, and vanilla until smooth.
  5. Combine: Pour the wet mixture into the dry ingredients. Stir gently with a spatula until almost combined—some small streaks of flour are okay.
  6. Fold in zucchini: Add the grated zucchini (and any optional add-ins). Fold just until incorporated. The batter should be thick but scoopable.
  7. 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.
  8. 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.
  9. 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.