Lemon Zucchini Bread is super moist and so good! My favorite way to use up my summer zucchini!
Lemon Zucchini Bread what a glorious combination, super moist, lemony, and delicious! Then topped with a sweet lemon drizzle, a perfect Summer recipe.
So if you have an abundance of zucchini as I did from your garden. Or you just find a great deal from the grocery store or farmers' market. Make this bread.
Can I freeze zucchini bread?
Yes, it freezes beautifully! Once cooled just wrap the bread in plastic wrap, then a layer of aluminum foil and pop it into the freezer.
When you crave it, through it in the refrigerator to thaw, just whip up the lemon icing before ready to serve.
I have more zucchini than I know what to do with, my garden just boomed this year. What better way to use up all my zucchini than with this delicious lemon zucchini bread.
You should also check out my Chocolate Zucchini Bread and my Pineapple Zucchini Bread
You can use a 9x5 metal loaf pan or this 8x5 metal loaf pan the directions are in the recipe card for both baking times.
Can I just say this glaze is so fantastic, like "lick the bowl" fantastic!
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Lemon Zucchini Bread
Ingredients
- 1 3/4 cups of all purpose flour
- 1 3.5 ounce instant lemon pudding box
- 3/4 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cups sugar
- 2 eggs
- 3/4 cup milk
- 1/2 cup vegetable oil
- 2 tablespoons lemon juice
- 1 teaspoon vanilla
- 1 cup shredded zucchini
- zest of one lemon
For the lemon icing:
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice
Instructions
- Preheat oven to 350 degrees. Spray 1 9x5 metal loaf pan with nonstick spray. Or add a piece of parchment paper in the pan for easy removal.
- In a large bowl, combine the flour, pudding mix, baking soda, baking powder, and salt.
- In another bowl, whisk together the sugar, eggs, milk, oil, lemon juice, and vanilla.
- Stir into the dry ingredients until just moistened.
- Fold in the zucchini, lemon zest
- Pour batter into 9x5 metal loaf pan.
- Bake for 50-55 minutes or until a toothpick comes out clean.
- Cool for 15 minutes before removing from pan to cool completely.
- In a small bowl, mix powdered sugar and lemon juice until well blended. Drizzle icing over cooled loaf. If you have icing leftover just store in a container in the refrigerator.
Wendie
Instant lemon pudding is located in the baking section of your grocery store. Make sure you get instant and not cook to serve.
Fiona
what is lemon pudding mix? at first I thought it was basically a lemon cake mix but the video shows that to be too small.
Wendie
Yes 3.5 ounce box of instant lemon pudding. So happy everybody loved it Lynn it's one of my favs!
Lynn Warford
Hello, I made this recipe for a morning coffee for out of town guests. Out of the oven an hour b/f they arrived so the smell was very prominent. They commented & when I served it…absolutely the best tasting, very light & the drizzle was perfect. Can’t wait to make it again. One question what is 3.5 lemon pudding? Is it ounces? I couldn’t find lemon so I used vanilla & added extra zest. Ty for this fantastic recipe
Dulcey Johanson
easy to follow recipes 😋
Chris
Put some blueberries in and it is even better.
Wendie
I've only recipe tested it in a loaf pan.
jessica goins
could you make these in a muffin pan instead? how would the cook time change?
Wendie
This freezes beautifully, the directions are in the recipe notes.