Vegan Lemon Poppyseed Zucchini Bread with Lemon Glaze

Instructions

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1. - Preheat the oven to 350 degrees F (175 degrees C). Spray Wilton Perfect Results Nonstick Loaf Pan with nonstick cooking spray.
2. - Whisk together oat milk and ground flax seeds in a small bowl until well combined, then place in the refrigerator for 15 minutes to set.
3. - Shred zucchini (you should have about 2 cups shredded zucchini) and gently press out moisture. Set aside.
4. - Beat the oat milk/flax seed mixture, sugar, oil, lemon juice, lemon zest, and vanilla extract in a large bowl with a hand mixer until smooth. Add flour, baking powder, baking soda, and salt, and mix until combined, but don't overmix (batter will be thick). Gently stir in zucchini and poppy seeds. Pour batter into the prepared loaf pan and spread into an even layer with a spatula.
5. - Bake in the preheated oven for 60-65 minutes until a toothpick inserted into the center comes out clean and dry.
6. - Cool in the pan for 10 minutes before removing the bread from the pan to cool on a wire rack completely.
7. - While bread cools, prepare the glaze. Place confectioners' sugar in a mixing bowl. Add 2 tablespoons of lemon juice and 1 tablespoon oat milk to the bowl, and whisk until smooth. It should be a thick but pourable consistency. If it's too thick, thin out with some additional lemon juice as needed. If it's too thin, whisk in some additional confectioners' sugar.
8. - Pour glaze over the cooled bread. Glaze that drips off can be scooped back up with spatula and re-poured over the bread. Optional: Sprinkle lemon zest on top of the icing as a garnish. Allow glaze to set a bit before slicing and serving the bread.

Notes