Here’s a recipe dedicated to the ZUCS! Ad and I get a box of organic produce every week and we have been receiving A LOT of zucchini. Which is amazing. We’ve been grilling it and having it in dishes like risotto but I knew we needed to bake something with it too. This Lemon Zucchini Loaf is a great way to hide veggies from picky eaters. So if you are on the lookout for a new way to eat zucchini and get the picky eaters in your life to eat their veg, this is it!
here are some reasons why I love this lemon zucchini loaf, so listen up!
- The lemon flavour compliments the loaf really nicely- tastes like summer!
- It’s an awesome way to hide veggies for those eaters that don’t like eating a ton of veg.
- The Picky Husband was OBSESSED. He kept asking for me to make more! And I have a lot more zucchini to get through, so he might be in for a treat!
- The optional glaze, although it adds a bit more sugar to the recipe, is quite lovely and makes this loaf feel a bit more like a healthy cake!
I decided it was time to get a little more creative with all the zucchini we were getting. We grilled it a few times, but sometimes it turned out a little soggy and that caused Adam to gag (the dramatics) and refuse to eat it. Although I did kind of agree with him. One time it was really soggy and was a little nasty- obviously, I need to perfect my zucchini grilling skills! So things are looking up with this recipe as no sogginess is involved!
This zucchini loaf is really no fuss to make. Classic, throw all the dry ingredients in one bowl and the wet in the other. Then BOOM you combine them and magic happens.
Needing more loaves in your life? Get basic with my classic Banana Bread. Or get cozy with my Carrot Banana Bread.
I created a lovely glaze to go on top. But it’s totally optional! It’s delicious with or without the glaze. The glaze adds a little extra sweetness if you are looking to make this loaf a little fancier. It also has more lemon zest and lemon juice in it, which takes the lemon game to the next level! Pour that glaze over the cooled zucchini loaf and it will eventually harden over top. Yum, yum, yum, a beautiful glazed lemon + zucchini loaf.
There you have it, friends. Take a big bite of your veggies in a different way this weekend by making this fabulous loaf for your loved ones, or just for yourself! Spoiler alert, you can’t even taste the zucchini. If I can trick my Picky Husband, you can trick anyone.
lemon zucchini loaf
Ingredients
- 1 tbsp flax meal (mixed with 3 tbsp of water- set aside for 5-10 minutes until yolky consistency)
- 3 tbsp water (to go with the flax meal)
- 2 tbsp lemon juice (combine the lemon juice with the plantbased milk and set aside)
- 1/4 cup plantbased milk
- 1 1/2 cups almond flour
- 1 cup oat flour
- 1/2 cup coconut sugar
- 1 tsp cinnamon
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1/4 cup coconut oil (melted)
- 1/4 cup unsweetened applesauce
- 1/4 cup maple syrup
- 1 tbsp lemon zest
- 1 cup grated/ shredded zucchini (roughly 1 medium zucchini)
glaze (optional)
- 1/2 cup powdered/ icing sugar
- 1-2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp plantbased milk
Instructions
- Preheat your oven to 350º F and line a loaf pan with parchment paper.
- Combine the flax meal with 3 tbsp of water and set aside until yolky consistency has formed.
- Combine the lemon juice and the plant-based milk together and set aside for 5-10 minutes (it should curdle a little at the end of this time frame).
- Grate your zucchini either manually or with a food processor. Try to release some of the liquid in the zucchini by placing the zucchini in a towel and pressing down on it. You don’t have to fret too much about this, but do try to extract some of the water.
- Melt the coconut oil and then let it cool. Add maple syrup, lemon zest, applesauce, coconut oil, the milk/lemon juice mixture and the flax egg to a bowl.
- Add the dry ingredients to a bowl. Then add the wet mixture to the dry. By hand or with a kitchen aid mixer, combine thoroughly. Then add the zucchini.
- Pour the batter into the loaf pan and bake for 45-60 minutes (mine was perfect at 48 minutes). Test the loaf with a toothpick. It should come out clean when it is done. Let cool for ten minutes, then remove and place on a cooling rack for a few more minutes.
- (optional) Prepare the glaze. Add all the ingredients into a bowl and whisk together. Once the loaf has cooled, pour it over and enjoy. Best to enjoy loaf 2-3 days after making it. Store in a sealed container on the countertop.
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