Super Moist Vegan Lemon Zucchini Bread With A Simple Pure Golden Brown Sugar Lemon Glaze.

Lora Mast

2 Cups flour all-purpose flour

½ Tsp Salt

2Tsp Baking Powder.

⅓ Cup Vegetable oil.

½ Cup Pure Cane Brown Sugar.

2 Tbsp Lemon Juice

½ Cup Silk Cashew Milk

1 Lemon zest.

1 ½ Cup Zucchini Grated (Squeeze Excess Water out)

1Tsp McCormick Vanilla Extract.

1Tsp Cardamom.

2 Tbsp Ground Flaxseed ( 2 tbsp + 6 tbsp water = 2 eggs replacement).

In a mixing bowl.

Mix flour, salt, and baking powder.

Then Mix Flax egg.

Add oil, sugar until well blended. Add lemon juice, Cashew Milk, lemon zest to this mixture and blend all together.

Fold in zucchini until it is mixed well.

Add dry mixture to the wet mixture and blend all together until well combined.

Bake at 350 for 50 to 60 minutes.

While still warm, poke holes in the bread with a toothpick and drizzle all over with some of the glaze.

For the Lemon Glaze.

On medium heat, in a saucepan, add 4 to 6 tbsp Pure Cane Brown Sugar, once the sugar starts to melt add sliced lemon and turn the stove down and let it caramelize. Once your bread is done baking, add lemon slices and brush glaze on the bread, while still hot. Allow the bread to cool off before cutting.

Page footer