Zucchini Lemon Cake (dairy/egg free)

My sister in law, Jenny is an urban farmer of sorts. She and her husband have raised chickens and have the most beautiful garden in their backyard in the city, I am always drooling over it whenever we visit! This past summer she has been generous with her bounty of Zucchini and has mentioned to me on many occasions a recipe she fell in love with (HERE) for a Lemon-Zucchini Loaf. Honestly her description sounded so amazing but sadly the buttermilk and eggs are both allergies for me so whenever she talks about it I drool but have refrained from making any for myself sticking mainly to a whole wheat - chocolate version instead.

Today I spotted a few more zucchini in my veggie drawer that were about to go bad and so I decided to go for it and see if I could use my limited but willing vegan baking ability to make the cake with some substitutions - something yummy, lemony and light but without the dairy and eggs.

Folks my four year old no joke let out a little moan when he tried this it is SO GOOD!!!

Jenny you were right this is an ah-mazing recipe thank you for the inspiration...and the zucchini :)

Zucchini Lemon Cake (dairy/egg free) 

(Original recipe found HERE - below is adapted with my substitutions but I can only imagine that the version with buttermilk and eggs is divine!)

• 2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 teaspoons of EnerG egg replacer plus 4 Tablespoon of warm water mixed well 
• 1/2 cup canola oil
• 2/3 cup sugar
• 1/2 cup of organic plain soy or almond milk along with 1/2 teaspoon of apple cider vinegar
• Juice of 1 lemon
• Zest of 1 lemon
• 1 cup grated zucchini (you don’t need to peel the zucchini before grating it)

Preheat oven to 350 degrees and grease a 9×5″ loaf pan; set aside.

In large bowl, blend flour, baking powder, and salt; set aside.

In medium bowl, mix the egg replacer and water, then add canola oil and sugar, and blend well. Then add the soy milk/vinegar mixture, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.

Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t over mix.
 
Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean

Glaze

• Juice of 1-2  lemons depending on the size to get the right consistency
• 1 cup powdered sugar

In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.