Zucchini Lemon Bread

Hi Fellas..!

Last week I decided the dull weather and a stuffy nose won’t stop me from putting something delicious in my mouth :-D.

Here is a recipe of Zucchini and Lemon Bread. This soft, zesty and refreshing bread/cake is ideal for sucking boredom out of the day !!


I have always been fascinated by use of fruits and vegetables in desserts and this dish is again another step in that direction.

I have veganized and slightly modified this recipe to make it vegan and it turned out awesome. Tasting just like lemon and Zucchini :). Along with a coconut lemon cream the cake just gets another punch of lime which I surely loved! Another lovely option is to cover the cake with a lemon glaze. When you bite into that cake the first thing that hits you is lemon!

So try it out and let me know how you like it 🙂


1 cup White flour (Maida)
1/2 cup wheat flour
1/2 tbs salt
1/2 tsp baking powder
1 tsp baking soda
1/2 cup vegetable oil
3/4 cup sugar
3 tbs lemon juice
1 tsp vinegar
1/2 cup butter milk (Made from soy milk)
Zest of a lemon
1 cup grated zucchini

Coconut lime cream

1/2 cup coconut cream
4 tbs powdered sugar
2 tbs lemon juice

Lemon Glaze

1 tsp Soy milk
2 tbs lemon juice
4 tbs powdered sugar


1. Mix half cup Soy Milk with 1 tsp Vinegar and 2 tbs Lemon Juice. Set aside to curdle to make butter milk.
2. Sift together Maida, Wheat , salt , Baking powder and baking soda.
3. In a large bowl combine well the oil and sugar. Add 1 tsp lemon juice and the buttermilk and zest of a lemon. Mix well.
4. Fold in grated Zucchini until it is mixed well.
5. Add the dry mixture to the wet ingredients and combine well.
6. Grease and dust a loaf pan. Pour in the batter into this pan.
7. Bake at 180 C for 40 – 45 minutes or until a toothpick inserted in middle comes out clean.
8. To make the lemon glaze/lime cream just whip together the ingredients mentioned.
9. Cover the warm cake with the glaze and let it cool before cutting and serving. Serve with a splash of coconut lime cream :).

Bon appetit !!!


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