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lemon zucchini loaf

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 10 slices


  • 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


  • Preheat your oven to 350ยบ 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.