Vegan Lemon Zucchini Bread

August 11, 2022
I was lucky enough to be gifted a big bag of fresh produce from a co-workers garden last week and much of the batch was made up of giant zucchini. I always turn these into loaves of bread because it’s an easy way to sneak some veggies in and to help use them up. They also add an incredible amount of moisture to the bread and the taste is unrecognizable once it’s baked. This time I flavored mine with some lemon juice and zest to help bring the flavors to life.

I used an egg replacer mix in this recipe but feel free to use applesauce, yogurt, mashed banana, or whatever else you like to use as an egg replacement. These replacements work well in heavier and more dense baked goods like this bread. I used green zucchini in this recipe but it would be delicious with some yellow squash as well. I would have made a frosting or glaze for this but it was far too hot and I worried it would have made a melted mess. This makes the perfect summer morning bread to enjoy with some tea.
lemon zucchini bread on a white plate with purple flowers on a dark background

Vegan Lemon Zucchini Bread

Recipe Type: Breakfast Sweets
utensils YIELDS 1 loaf
herb graphic for recipe card
  • 2 tbsp bobs red mill egg replacer
  • 4 tbsp water
  • 1 1/2 cups all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground ginger
  • 1/2 tsp sea salt
  • 3/4 cup cane sugar
  • 1/4 cup grapeseed oil
  • 1/4 cup plain vegan yogurt
  • juice from 1 lemon
  • zest from 1 lemon
  • 1/2 tsp lemon extract
  • 1/2 tsp vanilla extract
  • 1 cup shredded zucchini
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1. Preheat oven to 350°F and lightly grease a bread loaf pan. Line with parchment paper and set aside.

2. In a small bowl, whisk together the water and egg replacer. Set aside.

3. In a large mixing bowl, whisk together the flour, baking powder, baking soda, ground ginger, and salt.

4. In a small mixing bowl, whisk together the sugar, oil, yogurt, lemon juice, lemon zest, and both extracts. Add the egg replacement and whisk well.

5. Add the wet ingredients to the dry ingredients and mix well.

6. Fold in the grated zucchini. I blitzed mine in a food processor.

7. Pour batter into pan and bake for 46 minutes or until a toothpick comes out clean.

8. Cool on a wire rack before removing from pan.

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Photo: Lauren Sacerdote

Lauren is a homebody who likes to spend time with her cat, explore new ideas in the kitchen, relax in the sun with a good book, and promote healthy living to friends and family.


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