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Vegan Lemon-Poppy Zucchini Bread

Vegan Lemon-Poppy Zucchini Bread
This Recipe Is:

WebMD Recipe from

Fresh lemon, spices, and crushed pineapple make up for the lost sweetness and rising action of eggs. Chock full of calcium from the poppy seeds, this cake is one that even Betty Crocker herself would be glad to have created with her own two hands.

  • 2 3/4 cups
    whole wheat flour
  • 4 tablespoons
    flax seed, ground
  • 1 tablespoon
    baking soda
  • 1 teaspoon
    baking powder
  • 1 teaspoon
  • 3 cups
    zucchini, shredded
  • 1 cup
    pineaple, drained, crushed, 1/4 cup juice reserved
  • 1/2 cup
    canola oil
  • 3/4 cup
    raw sugar
  • lemons, zested and juiced (about 6-8 tablespoons of juice)
  • 1/2 cup
    poppy seeds
  • 1 teaspoon
    powdered sugar, for optional garnish
  1. Preheat the oven to 350°F.
  2. Mix together the dry ingredients, set aside.  Pour the pineapple, pineapple  juice, oil, sugar, lemon zest, and lemon juice over the shredded zucchini and stir together.  Mix the dry ingredients into the zucchini mixture, stir in poppy seeds.
  3. Spray a tube or Bundt pan with nonstick spray and toss with flour to coat. Pour the batter into the prepared pan and bake for 40-45 minutes. When it's done the top should be domed and cracking in the center while the edges pull away from the sides.  Check to see if a knife comes out clean.  If the top is browning too much before the center is done, cover loosely with aluminum foil.
  4. When the cake is cool, invert it to unmold.  Put the teaspoon of powdered sugar in a fine mesh strainer and gently tap over the bread to garnish.
Nutritional Information

Makes: 12 servings
  • Calories290
  • Carbohydrates40.2 g
    • Dietary fiber2.5 g
  • Cholesterol0 mg
  • Fat12.9 g
    • Saturated fat1.1 g
  • Sodium410 mg
  • Protein4.8 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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