Vegetarian & Gluten-Free
  • 2 zucchini (1 cup after water pressed out)
  • 1/4 cup lemon zest
  • 1/4 cup lemon juice
  • 1/4 cup almond milk (or other plant-based milk)
  • 1/4 cup olive oil
  • 1 teaspoon vanilla extract
  • 1 egg
  • 2 cups gluten-free flour
  • 1 cup coconut brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • teaspoon cinnamon
  • 1/2 teaspoon salt


  • 1 cup confectioner’s sugar
  • 2 tablespoons lemon juice
Preheat over to 350F. Oil loaf pan. Grate zucchini. Press in paper towel to remove water. In a large bowl, mix sugar, milk, lemon juice, lemon zest, vanilla, oil, and egg. Add baking powder, baking soda, cinnamon, flour. Mix until batter is thick. In another bowl, make glaze by mixing lemon juice and confectioner’s sugar. Set aside. Pour batter into loaf pan and bake up to 45 minutes, until knife inserted into center comes clean. Let cool completely. Pour/spread icing over loaf cake. Enjoy.