With zucchini season in full swing I happened upon a unique recipe using zucchini: Lemon Zucchini Bread from Nancy Creative. The recipe sounded out of this world. Taking zucchini bread, which is great by itself, and marrying it to lemon? Yes! Lemon makes everything better, you know. I took the original recipe and opted to make a dairy-free version using coconut oil and almond milk. I also reduced the sugar in the glaze just because reducing sugar intake always seems like a good idea, don’t you think?
I even have made the recipe vegan a few times, replacing the eggs with chia-eggs. Honestly, I love the vegan version better than the egg-full version. I had an eggless twelve months starting back in the fall of 2012. Now that I will occasionally eat eggs, I can detect eggs in baked goods a mile away. My tastebuds never picked up on it before. It’s so interesting how tastebuds change.
Regardless, this lemon zucchini bread is an amazing, fluffy delight…with or without eggs. This bread works great as a breakfast, as a snack, as a side to a delightful lunch, as a dessert, or however you would like.
The lemon zucchini bread by itself is great. I could eat it all day. In fact I want to, but that might not be such a good idea. It does have some redeeming qualities like coconut oil and vegetables in it, though, right? Be that as it may, when you pair the lemon zucchini bread with the lemon glaze, the clouds part and the rays of sunshine stream forth in victory! Okay. Maybe a little too dramatic, but wow-zah! The lemon glaze gives a sensational zing to the bread that keeps people coming back for more. I have to limit the kids to one piece each or the bread doesn’t even last 24 hours.
I also tried a gluten-free, egg-free, and dairy-free version that was fine by using the gluten-free flour mix from Costco. If you can’t have gluten, it’s the way to go, but I do prefer the whole wheat flour version. You may have to bake the loaf a little longer.
Need other zucchini inspiration?