Name: Vegan Zucchini Bread with Lemon Drizzle Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 tablespoons ground flax meal; 1/3 cup water; 1 1/2 cups shredded zucchini (about 1 medium zucchini); 3/4 cup sugar; 1/3 cup neutral-flavored oil (such as vegetable or canola oil); 1 1/2 teaspoons vanilla extract; 1 1/2 cups flour (white, wheat, or gluten-free mix); 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon cinnamon; 1/2 cup powdered sugar; 1 tablespoon lemon juice

Jump to Recipe·4 from 5 reviews

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If you’re looking for a delightfully moist, flavorful, and naturally sweet treat, this Vegan Zucchini Bread with Lemon Drizzle Recipe is an absolute must-try. Bursting with tender zucchini flecks and a refreshing lemony glaze, this bread strikes the perfect balance between cozy comfort and bright zest. Whether you’re a seasoned vegan or just curious about plant-based baking, this recipe simplifies every step while delivering a loaf that’s rich in texture, lightly spiced, and utterly irresistible.

Ingredients You’ll Need

A clear glass bowl holds a thick, creamy mixture with a pale yellow color and small green bits scattered throughout. A blue spatula with a wooden handle is partially buried in the mixture, showing some of the textured, slightly chunky batter on its surface. The bowl is placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Vegan Zucchini Bread with Lemon Drizzle Recipe plays an essential role. From the humble zucchini that keeps things moist and fresh, to the cinnamon adding warmth and depth, each item is carefully chosen to build layers of flavor and texture. Let’s break them down so you feel confident gathering your pantry staples.

Ground flax meal: Acts as a natural egg substitute, binding the ingredients while adding a mild nutty flavor.
Water: Mixed with flax meal to create the “flax egg,” essential for moisture and structure.
Zucchini (shredded): The star of the show, adding moisture, subtle sweetness, and tender crumb to the bread.
Sugar: Provides natural sweetness that perfectly complements zucchini’s mild flavor.
Oil: Any neutral-flavored oil works here to keep the bread soft and luscious without overpowering the taste.
Vanilla extract: Brings a comforting aromatic note that pairs beautifully with cinnamon and lemon.
Flour: You can use white, wheat, or a gluten-free mix to create the base, holding the bread together perfectly.
Baking soda: Gives the bread a lovely rise and light texture.
Salt: Balances the sweetness and enhances all the flavors in the bread.
Cinnamon: Adds warmth and a hint of spice that elevates the overall flavor profile.
Powdered sugar: Used in the lemon drizzle to create a smooth, sweet glaze that adds a final fresh touch.
Lemon juice: Lends bright citrus tang in the drizzle, cutting through the sweetness for a perfect finish.

How to Make Vegan Zucchini Bread with Lemon Drizzle Recipe

Step 1: Prepare Your Flax Egg

Start by mixing 2 tablespoons of ground flax meal with 1/3 cup of water in a small bowl. Let this mixture sit for a few minutes until it thickens into a gel-like consistency. This flax egg replaces conventional eggs, providing both moisture and binding power while keeping your bread vegan and wholesome.

Step 2: Prep the Zucchini

Shred about 1 and a half cups of zucchini—roughly one medium zucchini—using a grater or finely chop it in a food processor. Shredding ensures that the zucchini integrates seamlessly into the batter, distributing moisture evenly for that signature tender crumb in your zucchini bread.

Step 3: Combine Wet Ingredients

In a medium mixing bowl, toss the shredded zucchini with 3/4 cup sugar, 1/3 cup oil of your choice, the prepared flax egg, and 1 1/2 teaspoons of vanilla extract. Stir gently to marry all these ingredients, creating a rich, flavorful base that’s both slightly sweet and warmly aromatic.

Step 4: Mix Dry Ingredients and Form Batter

In another bowl, whisk together 1 and 1/2 cups of flour (your chosen variety), 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon cinnamon. Gradually add the dry mix into the wet ingredients, stirring just until everything comes together into a thick batter. Avoid overmixing to keep your bread tender and light.

Step 5: Bake the Bread

Grease a loaf pan and pour the batter in, smoothing the top gently. Bake in a preheated oven at 350°F (177°C) for 50 to 55 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean. Let the bread cool completely in the pan before removing it to avoid any crumbling.

Step 6: Prepare and Drizzle the Lemon Glaze

For the finishing touch, mix together 1/2 cup powdered sugar with 1 tablespoon lemon juice until creamy and smooth. Drizzle this bright lemon glaze generously over the cooled bread, adding a zesty contrast to the warm, spiced loaf that makes this Vegan Zucchini Bread with Lemon Drizzle Recipe unforgettable.

How to Serve Vegan Zucchini Bread with Lemon Drizzle Recipe

A loaf of zucchini bread with a golden brown crust sits on a white marbled surface, partially sliced to show a moist, speckled light green inside with bits of shredded zucchini. The top has white icing drizzled in thin lines across its length. The two front slices lay slightly angled in front of the loaf, highlighting the texture inside and the icing along the edges. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle a few lemon zest curls or a light dusting of powdered sugar on top just before serving to enhance the visual appeal and amplify the fresh citrus aroma. Toasted chopped walnuts or pecans can also add a wonderful crunch and nutty dimension.

Side Dishes

This vegan zucchini bread pairs beautifully with a simple dairy-free yogurt or a spread of creamy nut butter for an extra satisfying snack. Enjoy it with a cup of herbal tea or your favorite vegan coffee for a cozy afternoon treat.

Creative Ways to Present

Turn leftover slices into decadent French toast by dipping them in a plant-based batter and frying until golden. You can also cube the bread and layer it with vegan cream cheese and fresh berries for a playful breakfast parfait that wows guests effortlessly.

Make Ahead and Storage

Storing Leftovers

Store any leftover zucchini bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to three days. This helps maintain its soft crumb and keeps the lemon drizzle fresh and tangy.

Freezing

For longer storage, freeze the bread by wrapping it securely in plastic wrap and then placing it inside a freezer-safe bag or container. It can last frozen up to three months without losing its delicious texture or flavor.

Reheating

To enjoy your Vegan Zucchini Bread with Lemon Drizzle Recipe warm, unwrap your slice and pop it in the toaster oven or microwave for a few seconds. This revives the moistness while warming the fragrant spices and citrus glaze beautifully.

FAQs

Can I use a different oil than neutral-flavored ones?

Absolutely! While neutral oils like vegetable or canola keep the flavors balanced, you can experiment with lighter olive oil or coconut oil for a slightly different dimension—just be mindful of how their flavors mingle with the zucchini and lemon.

Is it necessary to peel the zucchini before shredding?

Not at all! The skin is thin and adds a lovely green fleck throughout the bread, which makes it visually appealing and nutritionally richer with added fiber.

Can I make this gluten-free?

Yes, by swapping in a gluten-free flour blend, you can keep the bread just as delicious. Make sure your blend contains xanthan gum or another binder to help maintain the bread’s structure.

How ripe should the zucchini be?

Use fresh, firm zucchini that’s not overly ripe or mushy. Medium-sized zucchinis are perfect because they aren’t too watery, helping the bread stay moist but not soggy.

Can I double the recipe to make two loaves?

Definitely! Just double all the ingredients and bake the loaves separately or side by side in your oven. Baking times might vary slightly, so keep an eye on them and use the toothpick test to check doneness.

Final Thoughts

This Vegan Zucchini Bread with Lemon Drizzle Recipe is one of those rare treats that feel like a warm hug and a bright burst of sunshine all at once. It’s easy to make, packed with plant-based goodness, and adaptable for any occasion, from breakfast to afternoon tea. I truly hope you enjoy sharing it as much as I do – it’s a wonderful way to celebrate fresh flavors and wholesome baking all year round.

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