Vegan Lemon Poppy Seed Zucchini Bread

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

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Hello & Happy Sunday!!
 
 
 
 
 
 
 
 
 
 
 
 
When it comes to my favorite veggies, Zucchini is the second runner up! (cauliflower is my #1). You can make fritters, throw it in a shake, easily thrown into baked good for moisture/asethetics/nutrients, or simply grill it! (my fave)
 
 
 
 
 
 
 
 
 
 
When it comes to the zucchini bread epedemic, many recipes give the illusion that they are a healthier option. While they may have a cupful of zucchini, they are packed with white flour, butter, and endless amounts of sugar, that just negate the whole purpose of integrating zucchini into the recipe. Not only can the ingredients destroy the purpose of the recipe, but balancing the moisture content can be such a struggle. 
 
 
I have to be honest when I say, that I tried countless variations from reputable bloggers, veganized them, and was left with a soggy mess. That being said, I was on a mission to develop a recipe that packs more ntureitns, less sugar, and had the perf moisture balance..and the vegan Lemon Poppy Seed Zucchini Bread was born!
 
 
 
 
 
 
 

 
What I love about this recipe, is everything! It’s a handful of ingredients, easy to follow instructions, packs moisture but isn’t over saturated, utilizes stevia rather than sugar or maple syrup, no vegan egg, no white flour, perf for any season, rich lemon flavor, doesn’t need icing, and non vegan approved!

 


 
 
If you’re looking to explore a staple zucchini bread recipe or love all things lemon, you have to try my recipe for vegan Lemon Poppy Seed Zucchini Bread!
 
 
 
 
 
 
 
 
 
Recipe made with Sweet Leaf Lemon Stevia
 
 
 
  
 
 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
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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

  • 1 1/2 cups white whole wheat flour  + 2tbs
  • 2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup almond milk (room temp)
  • 4-6 full drops of Sweet Leaf Lemon Stevia
  • 1 cup grated, drained zucchini 
  • 1 ripe banana, mashed
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut oil, melted
  • 1 tbsp lemon juice 
  • 1/4 cup poppy seeds 
  • zest from 1 lemon 

Instructions

  1. Preheat the oven to 350 degrees F. Grease well the bottom and sides of a 9x5" loaf pan with cooking spray or coconut oil.
  2. In a medium bowl, whisk together flour, baking soda, lemon zest, and salt. In a large bowl combine mashed bananas, almond milk (room temp) sugar, lemon juice, poppy seeds, vanilla, and melted coconut oil. If the oil begins to solidify due to the almond milk not being cold enough simply pop in the microwave for a minute. 
  3. Slowly fold the wet ingredients into the dry, just until incorporated. Fold in the drained zucchini. Don't over mix.
  4. Pour the batter into the greased pan and bake for 45 minutes - 1 hour or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.

Notes

Be sure to drain the zucchini as much as possible. I used a nut milk bag, but you can use paper towels, squeeze by hand etc.

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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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