Updated: Jul 11, 2021
Need something to do with the extra zucchini from your garden? This amazing dessert is a healthy and delicious choice for breakfast or a coffee cake. Vegan chef and caterer Jodi Chandler shares an exceptionally delectable way to eat your veggies!
1 medium sized zucchini, grated (1-1/2 cup)
2 cups flour (if using almond flour you can sub 1 cup regular flour, and 1 cup almond flour) **almond flour does not rise like regular flour so you would need to use a rising agent**
1 cup vegan sugar (if not vegan, use regular sugar)
1/2 tsp baking powder
1/2 tsp baking soda
Pinch of sea salt (about 1/4 tsp)
1/2 cup unsweetened applesauce
1 tsp vanilla extract
1 tbs fresh squeezed lemon juice
2 tsp lemon zest
1/2 cup unsalted vegan melted butter (cooled)
Mix all dry ingredients in a bowl
Mix all wet ingredients in a separate bowl, then combine all ingredients in one bowl stirring until everything is mixed well. Do not over-stir or bread will be tough (chewy).
Preheat oven to 350°.
Lightly grease & flour a loaf pan or use nonstick pan.
Pour batter in pan and bake until top is light brown. Test by sticking a toothpick in the top. Should take about 50-60 minutes.
Glaze: 1 tsp lemon zest and add 2 TBS fresh squeezed lemon juice, and vegan powdered sugar (can use regular if not vegan) The amount of powdered sugar & lemon juice is up to the baker, depending on how sweet or thick of a glaze is desired.
Stir all 3 ingredients (make sure it’s not runny), should be kind of thick and white.
Once loaf is done, let cool all the way and drizzle glaze over top.
Enjoy & remember recipes are guides! You can put your own twist on it & make it your own!
Preparation time: 10 minutes
Cook time: 55 minutes
Total time: 65-70 minutes
Total servings: 1 loaf