Dairy Free Lemon Zucchini Bread

Whether it's summertime or you simply crave a slice of sunshine, our Glazed Lemon Zucchini Bread is sure to satisfy. The light and moist bread strike a perfect balance of sweet and savory, while the citrusy glaze adds that oh-so-delicious zing. The result is a zucchini bread ready for your next picnic, potluck, or simple afternoon treat.

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Prep time20 min
Cooking time55 min
PortionsPortions 12
DifficultyEasy

Ingredients

Bread

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) Country Crock® Plant Butter Sticks with Avocado Oil (plus additional for greasing the pan)
1 cup granulated sugar
2 large eggs
1 tablespoon lemon juice
2 teaspoons lemon zest
1 teaspoon vanilla extract
2 cups grated zucchini, about 1 large zucchini
Country Crock® Plant Butter Sticks Unsalted

Glaze

1 cup confectioners' sugar
3 tablespoons Country Crock® Plant Butter Sticks with Avocado Oil melted
1 tablespoon lemon juice

Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Bread

Preheat oven to 350°F. Grease 9 x 5-inch loaf pan with Country Crock Plant Butter, then dust with flour. Line bottom with parchment paper if desired; set aside.
Combine flour, baking powder, baking soda and salt in medium bowl; set aside.
Beat Country Crock Plant Butter with sugar in large bowl with electric mixer until light and fluffy, about 5 minutes. Add eggs, one at a time, beating 1 minute after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Gradually beat in flour mixture, then zucchini, just until blended. Evenly pour into prepared pan.
Bake 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack; remove from pan and cool completely.

Glaze and Assembly

Combine confectioners' sugar, melted Country Crock Plant Butter and lemon juice and stir until smooth. Pour glaze over zucchini bread and smooth with spatula allowing the glaze to drip down the sides. Let stand 15 minutes or until glaze sets.

To give your glazed zucchini bread an extra pop of lemon flavor, add lemon zest into the batter. The glazed lemon zucchini bread can be stored in the freezer for up to three months if properly sealed using plastic wrap, foil, and ideally a freezer bag.

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Dairy Free Lemon Zucchini Bread