Dairy-Free Lemon Zucchini Bread

When you have a bag of lemons, several zucchini, and you just read a fabulous-looking recipe for Lemon Zucchini Bread, it’s hard to resist trying it out. And I’m so glad I did!

Christa (who I actually know in real life :) ) posted the original recipe, but it calls for buttermilk  and that’s a no-no right now. So I used 1/2 cup coconut milk with 1 1/2 teaspoons of lemon juice added to increase the acidity. (I’m not positive I needed the acidity since the leavening is baking powder and not soda; it might have been fine with just coconut milk, but I wanted to be on the safe side.)

The other change that I made was to sub applesauce for half the oil. I’m not of the opinion that all fat is bad and that everything should be made lower-fat. I had other reasons for this change:

1) sometimes I’m cheap and I didn’t want to use up all my oil :)

2) I wanted to reduce the sugar a little, and figured the applesauce would lend a little sweetness

3) I just like using the word “scant” in recipes.

Totally joking on the last one! :)

In quick bread recipes that call for oil, I’ve almost always been happy subbing in applesauce for some of the oil (although maybe not everyone is). I wouldn’t sub applesauce for a solid fat like butter, though. You may do as you see fit for your particular situation in life right now (aren’t I generous to let you make your own choice?! Ha :) )

And so, with no further delays, the recipe you’ve been hearing so much about and should most definitely attempt to make.


Dairy-Free Lemon Zucchini Bread

Dairy-Free Lemon Zucchini Bread


  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/4 cup canola oil
  • 1/4 cup applesauce
  • scant 2/3 cup sugar, because of the applesauce
  • scant 1/2 cup coconut milk, with 1 1/2 teaspoons lemon juice added
  • juice of 1 lemon (or 2 Tablespoons lemon juice)
  • zest of 1 lemon
  • 1 cup grated zucchini (peel it before you grate it)
  • Glaze:
  • 1 cup powdered sugar
  • Juice of 1 lemon (or 2 Tablespoons lemon juice)


  1. Blend flour, baking powder, and salt in a large bowl.
  2. In medium bowl, combine remaining ingredients and blend well.
  3. Add wet mixture to the dry ingredients and blend everything together, being careful not to over-mix.
  4. Pour batter into greased 9×5 loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean.
  5. In small bowl, mix powdered sugar and lemon juice until blended.
  6. Drizzle glaze over loaf. Let glaze set, then serve. Use any leftover glaze for dipping. ;)

Christa likes hers warm from the oven; I liked mine cooled to room temp. Try it both ways–it’s a good excuse to eat two slices, and I know you’re gonna want to! :)

Oh, and before I forget, that glaze is to die for. I’m totally using that on chocolate cupcakes next time I need to make a dessert. Unless you all comment and tell me lemon glaze on chocolate cupcakes is just wrong. But it’s the closest I’ve come to a delicious dairy-free frosting that doesn’t have weird stuff in it. If you all tell me I shouldn’t butcher the cupcakes that way, I’ll make a half-batch of glaze and only put it on mine so you won’t have to eat it. :)

Thanks again for finding such a winner of a recipe, Christa! :)

Do you make zucchini bread in the summer?

6 comments to Dairy-Free Lemon Zucchini Bread

  • Kim G

    That looks really good! I’ll have to try this sometime soon.

    Also, I’ve made that exact drizzle before, only with orange juice (squeezed straight from the orange is best, of course!). It’s amazing on molasses cookies, ginger bread, pound cake, etc. You might like orange on your chocolate cupcakes better than lemon.

  • Gina

    I don’t think this can be considered dairy-free if it contains eggs. I’m just sayin……

    • Actually, as far as I’m aware, eggs are not considered a dairy product. They’re definitely an animal product (so if you were vegan, you’d avoid them), but to be considered dairy, it needs to be milk or derived from milk (like butter, yogurt, or cheese). The reason most people need dairy-free recipes is to avoid the whey proteins and casein found in milk (and occasionally lactose)–neither of those are found in eggs. If you’ve read differently, feel free to let me know! :)

  • This looks like a great recipe to try!

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