Dairy-Free Lemon Zucchini Bread
Okay, I admit it. Lil’ Luna’s Facebook link to her recipe for lemon zucchini bread had me salivating with the best of them. But since the recipe called for buttermilk and had more sugar than the man of steel will eat, I ignored it for quite a while.
But it kept showing up and the zucchinis tucked into our CSA share for three weeks running brought me to the breaking point. So finally, I caved and got out the mixing bowl. I used a milk substitute for the buttermilk, cut the sugar in the bread and the glaze by half, and was very surprised to discover the results were delicious. In fact, the man of steel and I agreed it’s worth a second try with even less sugar. And, I’m going to add blueberries to the next batch and see what happens. Stay tuned for an update, but until then give this recipe a try. It’s a keeper!
Dairy-Free Lemon Zucchini Bread
Bread ingredients:
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
2 eggs
1/2 cup vegetable oil
2/3 cup sugar
2 tablespoons fresh lemon juice
1/2 cup buttermilk substitute
zest of one lemon (minus 1/2 teaspoon for glaze)
1 cup grated zucchini (do not peel first)
Glaze Ingredients:
1 tablespoon fresh lemon juice
1 1/2 teaspoons almond milk
1/2 cup powdered sugar
1/2 teaspoon lemon zest
Preheat oven to 350°.
Create buttermilk substitute by putting 1 1/2 teaspoons of vinegar into a 1/2 cup measuring cup. Add 2 tablespoons Coffee Rich and fill cup to 1/2 cup measure with rice milk. Let sit for 15 minutes.
In large bowl, beat eggs. Add oil and sugar. Mix until well blended. Add lemon juice, milk substitute, and lemon zest to this mixture and blend well. Fold in zucchini until mixed well. Add flour, salt, and baking powder and blend until all ingredients are combined.
Spray a loaf pan with cooking spray. Pour batter into loaf pan. Bake for 40–45 minutes. Remove from oven when toothpick poked in middle comes out clean. Let sit on wire rack for ten minutes. Then slide butter knife around edge of pan and flip over loaf pan to remove bread from it.
Put loaf on a plate right side up. (Poke some holes in the top with a fork if you want the glaze to soak in more.) Mix glaze while loaf is warm and spread over the top. Let cool before cutting and serving.
