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Add a photoOk. I thought we were done with zucchini for the year but low and behold there was one more straggler still hiding among the yellowing leaves. Couldn't believe it! So I decided to make this one into a dessert of sorts. A vegan zucchini bread with decidedly lemon flavor and a sweet-tart lemony glaze. Soooo good!
Ingredients
- Bread
- 1 cup of grated, unpeeled zucchini
- 2 cups of unbleached, whole wheat flour
- 2/3 cup of sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1 teaspoon pure vanilla extract
- 2 egg equivalent of Egg Replacer
- 1/2 cup vegetable oil
- 1/2 cup soy milk
- zest of 1 lemon
- juice of 1 lemon
- Glaze
- 1 cup powdered sugar
- juice from 1 lemon
Directions
- Preheat oven to 350 F
- Spray or grease and flour a 9x5 inch baking pan
- In a large bowl combine all dry ingredients and
- mix well.
- Add in the lemon juice, lemon zest, oil, vanilla and milk
- and mix thoroughly once again.
- Finally add in the zucchini and stir until well
- blended but not over mixed.
- Pour batter into pan and bake for 45 minutes or
- until toothpick inserted in center comes out clean.
- Once the bread is finished allow it to cool.
- While it is cooling mix the glaze by adding
- 1 cup powdered sugar to a small bowl. Stir in the
- juice from 1 lemon and mix until smooth.
- Spoon glaze over top of bread. Serve when ready.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 12 servings | |
| Calories 288 | |
| Calories from Fat 96 | 33% |
| Total Fat 10.87g | 14% |
| Saturated Fat 1.22g | 5% |
| Trans Fat 0.23g | |
| Cholesterol 5mg | 2% |
| Sodium 452mg | 19% |
| Potassium 92mg | 3% |
| Total Carbs 44.99g | 12% |
| Dietary Fiber 0.9g | 3% |
| Sugars 25.53g | 17% |
| Protein 3.15g | 5% |
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