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    Home » Dessert » Lemon Zucchini Bread

    Lemon Zucchini Bread

    Published: Aug 29, 2016 · Modified: Aug 22, 2021 by Wendie · 65 Comments

    Jump to Recipe Jump to Video
    lemon zucchini bread

    Lemon Zucchini Bread is super moist and so good! My favorite way to use up my summer zucchini!

    Lemon zuchinni bread



    Lemon Zucchini Bread what a glorious combination, super moist, lemony, and delicious! Then topped with a sweet lemon drizzle, a perfect Summer recipe.

    lemon zuchinni bread

    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.

    lemon zuchinni bread

    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

    www.butteryourbiscuit.com

    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.

    lemon zuchinni bread

    Can I just say this glaze is so fantastic, like "lick the bowl" fantastic!

    lemon zucchini bread with lemon glaze

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    lemon zucchini bread sliced

    Lemon Zucchini Bread

    Wendie
    Lemon Zucchini Bread is super moist and topped with a sweet lemon glaze. Perfect for breakfast or a quick snack!
    4.29 from 353 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 15 minutes mins
    Cook Time 55 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Course Dessert
    Cuisine American
    Servings 10
    Calories 325 kcal

    Ingredients
      

    • 1 3/4 cups of all purpose flour
    • 1 3.5 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.

    Video

    Notes

    If you're baking in an 8x4 metal baking pan you will need to add 10-12 minutes to the baking time. Or until a toothpick comes out clean
    To freeze: Let zucchini bread cool completely. Wrap in plastic wrap and then aluminum foil and freeze. Thaw in the refrigerator and drizzle icing over the top right before serving.

    Nutrition

    Serving: 1gramsCalories: 325kcalCarbohydrates: 44gProtein: 5gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 11gCholesterol: 40mgSodium: 314mgFiber: 1gSugar: 27g
    Keyword zucchini bread
    Tried this recipe?Let us know how it was!



    « Italian Sausage Zucchini Boats
    Cilantro Lime Rice »

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    Comments

    1. Dulcey Johanson

      September 02, 2023 at 5:51 pm

      5 stars
      easy to follow recipes 😋

    2. Chris

      August 17, 2022 at 3:17 am

      Put some blueberries in and it is even better.

    3. Wendie

      July 01, 2022 at 12:03 am

      I've only recipe tested it in a loaf pan.

    4. jessica goins

      June 30, 2022 at 8:19 pm

      could you make these in a muffin pan instead? how would the cook time change?

    5. Wendie

      June 12, 2022 at 3:07 pm

      This freezes beautifully, the directions are in the recipe notes.

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