Last year, I learnt that zucchini isn’t reserved for savoury dishes alone. No, it works really well in baking too. In the same way that carrot adds sweetness and moisture to a carrot cake, so does the zucchini. I made a few zucchini breads last summer, adding in chocolate and spices. All delicious, of course! This is the first time I’ve paired it with lemon, and I must say this worked even better.
I veganised a recipe from tastesbetterfromscratch.com and added extra lemon juice to the batter, and then improvised a frosting (rather than the glaze that was in the original). This loaf turned out delicious – summery and with a lovely lemon tone and rich notes from the olive oil. Use a lightly tasting oil in this case, or substitute with canola if you prefer. I hope you give this a try!
3,5 dl plain flour
0,5 tsp salt
0,5 tsp baking soda
0,5 tsp baking powder
2 dl caster sugar
zest from 1 lemon
1,5 tbsp lemon juice
1 dl aquafaba
1 dl olive oil
3 dl finely grated zucchini
100 g vegan butter, spreadable
1,5 dl powdered sugar
1 tsp lemon juice
Stir flour, salt, baking soda and powder together in a bowl.
In another bowl, mix sugar, lemon juice and zest, aquafaba and olive oil, and stir until smooth. Add in the mix of dry ingredients and combine thoroughly until the batter is smooth. At last, fold in the zucchini.
Pour the batter into a loaf pan, greased and breaded or covered with parchment paper.
Bake in the oven at 175 C for about 45-50 min. Try it with a toothpick – when the toothpick comes out clean the loaf is ready.
After 10-15 minutes, remove from the pan and leave to cool on a rack.
For the frosting, just stir together vegan butter, powdered sugar and lemon juice until smooth. Spread on top of the loaf once the loaf is completely cooled off. Top with berries of your choice and some lemon zest.
Serve in thick slices.