Vegan Lemon Poppy Seed Zucchini Bread

Posted by in Cakes, Cooking, Easter, Sweets | 4 comments

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Hello & Happy Tuesday!!
 
 
 
 
 
 
 
 
 
 
Zucchini I woud say is second runner up to cauliflower in terms of its diversity and how it can be used in cooking. You can make fritters, crusts, and easily thrown into baked goods!
 
 
It not only adds moisture, but also nutrients!
 
Strangely enough, you can’t do that with cauliflower due to the texture, which would just be off-putting, however, never say never lol. While I’ve made zucchini cheese sticks, zucchini fries, zucchini lasagna, zucchini cheddar bread, zucchini banana and lemon bread pudding, zucchini fritters, pumpkin bread, I have a huge affinity for all things lemon too and decided to give this a go! The results, superb!
 
For this recipe you can opt for the less traditional flours such as coconut or almond, but I didn’t want to stray from the lemon flavor profile and opted for plain white flour. I also chose to use stevia as you don’t really need ample sweetness in the batter itself due to the icing. You can perhaps opt out of the vegan egg altogether, but I would incorporate bananas or applesauce to serve as a binder. Just keep in mind the taste may be altered. 
 
 
On a personal note, I came across similar recipes that called for 2 cups of sugar in addition to the icing. I’m fairly open minded and previously embraced at max 3/4 cup sugar for recipes. However, that’s just pure madness lol.
 
 
 
 
 
 
 
 
 

 
What I love about this recipe is, everything. It’s easy, involves minimal ingredients, saves your spoiling zucchini, has aesthetic appeal, sugar free batter, smooth like buttah, perf for any season, and non vegan approved!!
 

 
 
 
If you love zucchini or lemon or simple recipes that don’t disappoint, you have to try my recipe for vegan Lemon Poppy Seed Zucchini Bread!
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Why this recipe rocks: 
 
 
 
 
Easy
Quick
Affordable
Aesthetic appeal 
Packed with zucchini
Sugar free batter
Perf for any season
Can be made with alternative flours
Can be made without vegan flour
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Vegan Lemon Poppy Seed Zucchini Bread
 
 
 
 
 
 
 
 
 

Recipe Tutorial  
 
 
 
 
 
 
 
 

Yields 6-8 slices

Vegan Lemon Poppy Seed Zucchini Cake

15 minPrep Time

45 minCook Time

1 hrTotal Time

Save RecipeSave Recipe

Ingredients

    Cake
  • 1 full dropper of lemon stevia or unflavored
  • 1/2 cup melted coconut oil
  • 2tbsp vegan egg powder
  • 3/4 cup room temperature almond milk
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract (optional)
  • 2 cups white flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 1/2 cups shredded zucchini (squeezed)
  • 2 tbsp lemon zest
  • 2 tbsp poppy seeds
  • Glaze
  • 1 cup powdered sugar
  • 1-2 tbsp lemon juice

Instructions

  1. Preheat oven to 350F. Coat a loaf pan with coconut oil. Set aside.
  2. Combine flour, lemon zest, baking powder, and salt in a medium bowl and whisk together. Set aside.
  3. In a large bowl, combine vegan egg powder, almond milk, melted coconut oil, lemon juice, vanilla extract and grated/drained zucchini. Whisk to combine.
  4. Add flour mixture and stir just until incorporated. Fold in the poppy seeds.
  5. Pour batter into the prepared pan and bake for 45 to 55 minutes or until an inserted toothpick comes out with moist crumbs. The top of the cake should look dry.
  6. Place the loaf on a cooling rack and cool for 15 minutes.
  7. Glaze: In a small bowl, combine powdered sugar and lemon juice. Whisk until smooth.
  8. Drizzle the glaze over the cake.
  9. Slice and serve.
Cuisine: Dessert | Recipe Type: Zucchini Bread

Notes

If you don't have vegan egg you can use apple sauce or smashed banana, the flavor may just be different. If you don't have stevia you can use agave or sugar, maple syrup may potentially make the bread darker in color.

7.6.5
967
http://www.eatdrinkshrink.com/sweets/lemon-poppy-seed-zucchini-bread
 
 
 
 
 
 
 
 
 
 
 
 
 
 

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4 Comments

  1. Can't wait to make this! If we're using apple sauce, how much? If we're using agave/maple/liquid sweetener, how much? Thank you!
    • Amazing! I would say to use 1/3 cup of applesauce and maple syrup/agave etc. Please tag #eatdrinkshrink if you share it!
  2. This was an epic fail. Made tasteless gummy bricks :/ Almond milk is missing from the instructions (nbd, just put it in) and 2tbsp of egg powder is probably not precise enough for baking (2 tbsp of egg replacer was not the answer). Also, I 'squeezed' the zucchini after measuring, but it is not clear by the recipe whether this is what you intended. A drop of stevia is also not going to impart enough sweetness to make the lemon poppyseed bread taste anything like its namesake.
    • I'm so sorry this came out as an epic fail! The method I used didn't squeeze the zucchini, but to ensure that it doesn't come out gummy for others I've modified the amount of zucchini and requiring to squeeze. The zucchini you want to measure is the squeezed amount. The almond milk is combined with all of the wet ingredients (whoopsie!). A FULLL dropper of stevia is what the recipe calls for not a single drop. Let me know if that's what you used as it should take on a strong lemon flavor.

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