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 your craving 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.
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
Lemon Zucchini Bread is super moist and topped with a sweet lemon glaze. Perfect for breakfast or a quick snack!
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.
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.
Nutrition Information
Yield
10Serving Size
1 gramsAmount Per Serving Calories 325Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 40mgSodium 314mgCarbohydrates 44gFiber 1gSugar 27gProtein 5g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.
I've never baked this in a bundt pan. However it will work but the cooking time would change.
I have very little kitchen space. I do have a Bundt pan but no loaf pan. Would this work baked in a bundt plan so I don’t have to buy a new pan I don’t have space for?
Hmmm...My first thought would be too much leveling agent which can make it rise too quickly and collapse in the center. Feel free to shoot me an email and we can troubleshoot 🙂
Hello, followed this recipe to a T, baked in Wm. Sonoma goldtouch pan in a newer oven. The taste was great, however, it sunk in completely in the middle. When tested for doneness only crumbs on tester. I can’t imagine what went wrong. Any thoughts?
Fantastic Rebecca! So happy everyone loved it 🙂
OK......made this and my entire family went crazy over it. It's PERFECT. I've tried other Lemon/Zucchini bread recipes and.........NO way compares to this one, I put this recipe in a safe spot. I'll never use another recipe besides this one. In fact I baked ours just a few days ago and ITS ALL GONE. Went and bought more ingredients today for another loaf. THANK YOU BUNCHES 🙂
Yay Lisa! Thanks for the great review, it's my FAVORITE zucchini bread!
I'm just surprised there are only 39 comments. This bread has been a hit several times for us! It's on our "go to" menu for what to bring to a party. So much flavor. So moist and definitely delish! Thanks so much for posting this recipe.
So happy to hear that Madilyn! I always have a loaf in the freezer 🙂
This bread is amazing! So moist and lemony. One of favorite breads we make year round 😉
Not sure Maria, I don't live in Canada.
Sizes may be different in Canada. 3.5 = what measurement
You could just leave it out. It makes the cake super moist though. If you can't find lemon, vanilla pudding will work.
I'm in Australia and don't think I can get instant lemon pudding box. What can I use instead as I would like to make this?
Good to know Carla! So happy you love the recipe 🙂
The recipe works just as well with unsweetened, original un-flavored almond milk or unsweetened, original un-flavored oat milk in place of cow's milk. We have several family members with life threatening milk protein allergies, so I've been making substitutions and experimenting for years. This is a fabulous recipe and was a huge hit with the entire family!
Hmmm, I can't say for sure Patricia. I've never tried it.
Do you think this recipie would work with gluten free all purpose flour? Thank you! Patricia
This is an excellent recipe. My husband who doesn't like zucchini bread LOVES this. I made mine in an 8*4 glass bread pan and it took a bit longer to cook through, but it was well worth the wait. My mother has mad the recipe too (she actually sent it to me) and hasn't mentioned the baking time to me, so I don't think she has had any issues with it. I'm making it again this afternoon as muffins to take to her house for a small dinner. My baby sister is about to go to college! Here's to hoping this sweet and zingy bread can keep the tears away!
This bread is absolutely amazing! We love it. Followed the recipe exactly and it came out perfect. I baked it in mini pans and gave out as gifts. It made 4. Thank you for the recipe.
Don’t know what happened. I used an 8x4 pan. During baking, the batter bubbled over the top and started burning all over the oven. I will try this recipe again but will definitely be using a larger loaf pan.
No all-purpose flour is best 🙂
Can I use self rising flour???
Thank you for this recipe! It's absolutely delicious!! I just made this recipe for tea with my mom and it turned out to be AMAZING! I realized I don't have a bread pan so I made muffins instead. The baking time significantly reduced, they were done in 18 minutes. The only thing I struggled with was the frosting.... It was too thick to drizzle with just the lemon juice added, so I added about 1 tsp of water and that seemed to thin it out enough to be able to work with it! 🙂
You say "Not at all as I expected" But you didn't make MY recipe lol. You changed it. Also, did you bake it for the time allotted for the size loaf pan?
Well, not at all as I expected. Was in oven 90 minutes and still looks uncooked. I think maybe I had to much zucchini. Recipe calls for 1 cup.
There are a lot of ingredients that add moisture, eggs, milk, zucchini. I also used applesauce instead if oil, probably not a good idea.
Will try again and will not vary from ingredients.
Yes it will work fine Karen.
Someone bought wrong pudding mix for me. I have 4.3oz cook and serve, not instant. Can I use it and if so what adjustments are needed
I loved the fluffiness of the bread! The lemon drizzle was just so good, too!
I dont know what you mean by jello-bread? But stir the milk and egg just until its mixed. There is also a video to watch if that helps.
Doubled the recipe and it came out as more of a jello-bread consistency, not exactly sure what happened but it was a hit with the family regardless.. not sure what recipe means by only stir in egg and milk mixture until just moistened.. do you mean don’t use all of it or? May attempt to make again as a single batch.
Yes, that will work fine Nadine!
What if you have cook’n serve pudding instead of instant?
Can i make this is in bundt pan?
No need to ring out the zucchini. There is also a visual video on making this recipe in the post.
Do you ring out the zucchini?
Oh my goodness! Very good! Nice flavor using the fresh lemon. Can't wait to share tomorrow. Thanks for sharing this recipe
Yay Jenny! So happy everyone loved it 🙂
Best dang zucchini bread I ever had! A coworker made it and brought it to work today. What a hit! We ALL wanted the recipe. It's amazing and I can't wait to make it for my hubby. Thank you!
Every oven is going to bake slightly differently. If you made it in the 8x4 metal loaf pan you would need to add about 10-12 minutes so that's about right.
Is delicious. Had the same challenge with cooking all the way through. Used a metal loaf pan and cooked it for 70 minutes, toothpick came out clean but when sliced you could see that it was not cooked all the way to the bottom.. Still very tasty and will try again
Did you bake it in the 9x5 or 8x4 loaf pan? Was it a glass pan or metal? Every oven is slightly different in baking times. I literally just made two yesterday and had no problems.
Moist but definitely did not cook through the whole way even by an hr. Ended up adding at least an additional 30 min and even then, I’m not sure the loaf was completely cooked through. Really dense bread. Was really hoping for more.
Just shred it as a whole zucchini. No need to peel or remove the seeds. 🙂
This looks delish by will be a first for me CSH forgive my ignorance.. do I peel the zucchini and remove the seeds?? It appears to have some of the skin but I just need verification.. Thank you!
I`m thinking of making this tomorrow.But i`m gonna put blueberries in it also.I think it would be good.I will let you know.
I'm sure they would turn out great as muffins. I would check them after 20 minutes and add time accordingly.
Curious if I could do this as muffins and how I should think about cooking time! So excited. Have green and yellow zucchini coming out of my ears!!!
Is there a sub for lemon pudding. I can't find it.
I don't live in a high altitude MB. It really depends on your altitude, so I really couldn't advise. I would have to say google would be where to go for info on this one. Good luck!
Hello! What adjustments need to be made for high altitude on this recipe? Looks so delicious!
Its vanilla. You can use vanilla extract or pure vanilla.
Sorry MLG Ive never made this recipe using oat milk.
Does this work with milk altermatives? I'm dairy free so I would use oat milk.
Step 3 mentions lemon extract, but it's not listed in the ingredients.
The pudding make it extra moist, so I would highly recommend using it.
Hi, I made this last week and it’s the best!! Wanted to make today and I forgot pudding mix. Can I make without pudding? I do have lemon extract as well as plenty of lemons?