This Vegan Lemon Poppyseed Zucchini Bread requires minimal ingredients to make and perfect for the summer. It is simple to make and topped with a Lemon Buttercream Frosting.
My love for the summer grows every time I visit the Farmers’ Market, seeing all the seasonal produce. I live near a large greenmarket in the city and every weekend, would visit it right when they open. You will be surprised by how excited I get everytime I walk into the market. I’m like a kid getting ice cream. I actually skipped the first time I walked in. Yup, the love for veggies is real.
I walk into different stalls being greeted by all the local owners. Everywhere I turn, I see wooden bins filled with greens and fruits. In some stalls, I’ll be greeted by a long row of seasonal produce like asparagus, beets, kale/spinach, tomatoes, and many more. Nothing delights me more than seeing all the beauties of nature.
Being that zucchini is in season, it is not a surprise that zucchini bread is on my list to make. It is one of my favorites to make growing up after I discovered them through a friend of mine. I love being able to incorporate veggies into baked goods whenever possible and definitely do not want to miss this opportunity while zucchini is in season to make some baked goods with it starting off with this Lemon Poppyseed Zucchini Bread. I added lemon to it to make it more refreshing.
This zucchini bread is not overly sweet and is made gluten-free and oil-free. I topped it with a Lemon Buttercream Frosting, but it is optional. It is just as good without it. Light and refreshing, this zucchini bread is a must make. If you are excited to make this zucchini bread, here are the ingredients you will need:
-gluten-free flour
-organic coconut sugar
-flaxseed meal (to make flaxeggs)
-unsweetened organic applesauce
-ripe bananas
-fresh zucchinis
-fresh lemon
-oppyseed
-ground cinnamon
-baking soda
-baking powder
-organic powdered sugar (optional for frosting)
-plantbased milk of choice (optional for frosting)
Ready to make this Vegan Lemon Poppyseed Zucchini Bread? Let’s get baking!
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This Vegan Lemon Poppyseed Zucchini Bread requires minimal ingredients to make and perfect for the summer. It is simple to make and topped with a Lemon Buttercream Frosting.
Ingredients
Zucchini Bread
-2 cups 1:1 gluten-free flour
-1 cup shredded zucchini, water drained (about 1 medium-sized zucchini)
-1 cup mashed, ripe bananas (about 2 large bananas)
-½ cup organic coconut sugar
-½ cup unsweetened organic applesauce
-2 flaxeggs (2 tbsp flaxseed meal + 5 tbsp water)
-2 tbsp fresh lemon juice
-zest of 1 lemon
-1 ½ tbsp poppy seeds
-1 ½ tsp ground cinnamon
-1 tsp baking powder
-1 tsp baking soda
Lemon Buttercream Frosting (optional)
-1 cup vegan, unsalted butter, room temperature
-2 cups powdered sugar
-zest of ½ lemon
-1-2 tbsp plant-based milk of choice
Instructions
- Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper or lightly spray with oil.
- In a large bowl, combine the flour, sugar, cinnamon, poppyseeds, baking powder and baking soda. Mix well.
- In a separate bowl, combine the zucchini (squeeze out all the liquid), mashed bananas, applesauce, flaxeggs, lemon juice and lemon zest. Slowly add in the flour mixture and combine well.
- Pour the batter into the loaf pan and bake for 50-60 minutes or until toothpick comes out clean.
- Meanwhile, make the frosting (optional). Add the butter, powdered sugar, lemon zest and milk to a large mixing bowl and using a mixer, whip until smooth and well combined.
- Once the zucchini bread is ready, remove from the oven and allow to cool completely. Top with the frost. Slice and enjoy!
Keywords: vegan bread, bananas, zucchini bread, gluten-free bread, summer recipes
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