St. Patty’s Lemon Glazed Zucchini Bread *vegan

Happy St. Patty’s Day! I thought I would join in all the holiday fun and share a “green” recipe to celebrate 😉

We had some zucchini that needed to be used in our fridge which got me craving some sort of baked good or breakfast bread. This lemon glazed zucchini breakfast bread is so. dang. good.

It actually may be one of my favorite recipes of all time. I love the bright citrusy flavor from lemon zest and juice with a hint of sweet almond– the outside of the loaf has great texture and chew while the inside is oh so moist.


This recipe is also 100% vegan and gluten free. I planned on using eggs for this recipe but ran out this am with Bowen’s st pattys spinach omelet. I tried my hand at flax eggs substitute and was really happy with the result!

Here’s the recipe for an egg substitute equivalent to 2 eggs= 2 Tbsp  flaxseed meal  +5 Tbsp water, whisk together and let sit for 5 minutes.

I also attempted a coconut sugar glaze which did not turn out, you must use powdered sugar for the glaze to get the right consistency. The breakfast bread itself doesn’t have a ton of sugar so a little glaze on top never hurts.

This recipe calls for oat flour-I make my own using my ninja blender. Just add a cup of oats or so and blend until powder form then measure out 1 cup.

Gluten Free Glaze Zucchini Bread
gluten free and dairy free, sweet & moist breakfast bread
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  1. 1 cup oat flour
  2. 1/2 cup coconut flour
  3. 1/2 cup coconut oil
  4. 1/2 cup coconut sugar
  5. 1 1/4 tsp baking powder
  6. 1/4 tsp salt
  7. 2 tsp almond extract
  8. 2 "flax eggs" or 2 eggs
  9. 1 medium zucchini, grated
  10. 1 cup almond milk (I used unsweetened)
  11. 1 T lemon juice
  12. zest of half a lemon
  1. 1 T lemon juice
  2. 1/2 cup powdered sugar
  3. mix together
  1. Preheat oven to 350. Whisk together dry ingredients. In a separate bowl, melt coconut oil and whisk in coconut sugar then flax eggs, almond extract, almond milk, 1 T lemon juice, zest and zucchini. Next, mix in the dry ingredients to the wet ingredients. The mixture will be some what stiff, pour in a loaf pan lined with parchment paper or buttered and bake for 40 minutes. Let cool on baking rack then pour over glaze.
Mississippi Made
And it would really be a disservice to not tell you about the very best cake I’ve ever put in my mouth!!  My birthday was Tuesday and my sweet life on life group celebrated last night with this snicker’s cake (thanks Lucy & Marilyn!)–if you love chocolate and peanut combo you will flip over this, I did!

Birthday date night:) ↓

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