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Lemon Zucchini Bread with Lemon Glaze, D-f, Vegan opt. G-f opt.

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 1 loaf
Author Sonja

Ingredients

For the Loaf

  • 2 eggs or 2 chia eggs 2 T chia seed with 6 T water
  • 2/3 cup evaporated cane juice or sugar
  • 1/2 cup coconut oil softened
  • 1/2 almond milk or milk of choice
  • 1 cup shredded zucchini
  • zest of 1 lemon
  • 3 T lemon juice
  • 2 cups whole wheat flour or g-f flour blend of choice
  • 2 t baking powder
  • 1/2 t salt

For the Glaze

  • 1/3-1/2 cup powdered sugar
  • 1 to 2 T lemon juice

Instructions

  1. If you are using chia egg, stir water and chia seeds together, and let gel for a few minutes.
  2. Preheat oven to 350 degrees.
  3. Grease a 9"×5" loaf pan.
  4. Cream sugar and coconut oil in a large mixing bowl.
  5. Add eggs or "chia eggs" to mixing bowl with milk, zucchini, zest, and lemon juice, and then mix until combined. The coconut oil may clump a bit because of the cooler ingredients, but this is normal and it will melt during baking process.
  6. In a medium bowl mix flour, baking powder and salt.
  7. Add dry ingredients to wet ingredients, and mix until just combined.
  8. Pour batter into loaf pan, and bake 45-50 minutes, or until a toothpick comes out of the center clean.
  9. While loaf is cooling, place powdered sugar in a small bowl, and mix in lemon juice teaspoon by teaspoon until your glaze is pourable.
  10. Pour glaze on cooled bread loaf.
  11. Let glaze solidify, slice bread, and devour!