Lemon zucchini bread So I decided to make my lemon zucchini bread again (with …

Lemon zucchini bread 🍋

So I decided to make my lemon zucchini bread again (with some slightly adjusted proportions). I felt like the timing was perfect, as its taste gives me this easter-y vibe. It’s so delicious, super easy to make, and it would work perfectly on any easter table. Give it a try! 🐣🐰

Wet ingredients:
💚 1 zucchini (grated)
💚 2 chia/flax eggs – I used one of each
💚 1 squeezed lemon
💚 1 tbsp lemon zest
💚 1/4 cup melted coconut oil
💚 1/4 cup oat milk

Dry ingredients:
💛 1 cup spelt flour
💛 1 cup instant oat flakes
💛 1/3 cup erythritol (or any sweetener)
💛 1 tsp powdered maca root
💛 1/2 tsp vanilla powder
💛 1/2 tsp baking soda
🤍 handful of blanched almonds (chopped)
🤍 1/2 apple (diced)

Squeeze out as much water as you can from the grated zucchini (and save the water for the glaze). Combine wet and dry ingredients in a bowl, then put the batter in a bread form. Bake for 55 minutes in 170°C/340°F.

This time the glaze is a bit different than before. If you’d rather make the other one, the recipe is in one of the older posts. This time however, I didn’t have any yogurt, so I had to improvise with what I had.

Glaze ingredients:
💚 4 tbsp lemon juice
💚 zucchini water
💚 1 tbsp erythritol
💚 splash of plant milk
💚 1/2 tsp vanilla powder
💚 1/2 tsp agar agar powder

Put the ingredients in a saucepan and bring to a boil. Boil for about 5 minutes and keep stirring. Once you’re done, pour the glaze over your loaf and sprinkle it with some chia seeds.

The loaf tastes best once it’s completely cooled off (and it’s much easier to cut then too). I suggest leaving it in room temperature overnight.

Enjoy 🍋

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