Vegan Zucchini Lemon Loaf
Vegan Zucchini Lemon Loaf
Ingredients
- 1⅔ cup wheat flour
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp lemon extract sub: 2 tbsp lemon zest
- 2 tbsp lemon juice freshly squeezed
- ½ cup neutral oil I used canola
- 1 tsp apple cider vinegar
- ¼ cup coconut cream
- ¼ cup vegan yoghurt
- 1 cup shredded zucchini
Instructions
- Preheat oven to 350°F (180°C) and line a 9×5-inch (23×13 cm) loaf pan with parchment paper. Set aside.
- In a medium size bowl, mix flour, baking powder, and salt.
- In a separate bowl, whisk together sugar, lemon extract and juice, oil, apple cider vinegar, coconut cream and yoghurt, until texture is smooth.
- Whisk in the wet ingredients into the dry ones, and stir until combined.
- Using a spatula, gently fold in the zucchini until evenly spread throughout. Pour the batter into the prepared loaf pan, scraping down the sides.
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