This tasty lemon zucchini bread is great if you are looking for a new breakfast recipe, dessert snack or gluten free bread recipe! This easy recipe is egg free, dairy free, wheat free and gluten free! Making for a delicious and allergy safe snack or treat!
Currently we are staying away from real buttermilk due to food allergies, however we were looking to get that buttermilk flavor. So how do you make that flavor?
It is actually quite simple, you simply combine rice milk (or milk alternative of your choice) and white vinegar, stir and allow this mixture to sit for a few minutes, and now you have a wonderful and easy buttermilk substitute!
Pre-heat oven to 350 and lightly grease loaf pan.
Start by mixing together the ingredients for the buttermilk:
Rice Milk (or milk alternative of your choice - I also love hemp seed milk) and White Vinegar to make the buttermilk mixture. Stir and set aside, allow it to sit for 5 mins.
Optional Icing Ingredients:
In a medium sized bowl add the dry ingredients; stir to thoroughly to combine the ingredients. Next add the wet ingredients into the well of the dry ingredients and mix until well blended with no lumps.
Pour batter into the pre-greased loaf pan and place into the oven for 25-30mins, cook until toothpick comes out clean and bread looks lightly golden.
While the bread loaf is baking, mix the powder sugar and lemon to make the icing, mix until the lumps dissolve.
Once the bread is completely cooked, allow cooling for approximately 5 to 10 minutes. Once cooled then drizzle the icing over the entire loaf.
Enjoy this delicious lightly lemon treat immediately or save for the next day. Just place into a large zip lock to help prevent the bread from drying out.