Lemon Zucchini Bread Recipe
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This Lemon Zucchini Bread Recipe is incredibly moist, bursting with fresh lemon flavor, and topped with a sweet lemon glaze. Shredded zucchini keeps every slice soft and tender, making this easy quick bread perfect for breakfast, dessert, or freezing for later. If you love baking with zucchini, be sure to try my Chocolate Zucchini Bread Recipe too!
If your garden is overflowing with zucchini, this easy lemon zucchini bread is one of the best ways to use it up. The bright citrus flavor perfectly balances the tender, moist bread, making it a refreshing twist on classic zucchini bread. If you're looking for more delicious ways to use fresh zucchini, try my Pineapple Zucchini Bread or these Zucchini Banana Muffins.
Quick Look: Lemon Zucchini Bread
- ā±ļø Prep Time: 15 minutes
- š Total Time: 1 hour
- šØāš©āš§āš¦ Servings: 8
- š Calories: ~325 kcal per serving
- š„£ Ingredients: flour, pudding mix, sugar, eggs, milk, vegetable oil, lemon juice, zucchini, vanilla, salt, baking powder, baking soda.
- ā Difficulty: Easy, great for potlucks and freezing.
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Why this Recipe Works
Perfectly moist ā Shredded zucchini keeps every slice soft and tender.
Bright lemon flavor ā Fresh lemon adds a light, refreshing citrus taste.
Freezer-friendly ā Bake a loaf now and enjoy it whenever the craving hits.
For even more zucchini options, try my Zucchini Cake Recipe or my Chocolate Zucchini Brownies Recipe.
Ingredients Needed
- Pudding: Make sure you get Instant lemon pudding mix and not cook and serve.
- Lemon: fresh lemon juice and fresh lemon zest
- Shredded zucchini: It's easiest to use a box grater to grate your garden zucchini.
How To Make Lemon Zucchini Bread
- Step 1: In a large bowl, combine the all-purpose flour, lemon pudding mix, baking powder, soda, and salt.
- Step 2: In a separate bowl, combine sugar, eggs, milk, oil, lemon juice, and vanilla extract using a whisk.
- Step 3: Pour the wet ingredients into the bowl of dry ingredients and stir until just moistened. Do not overmix.
- Step 4: Use a box grater to grate the zucchini.
- Step 5: Use a wooden spoon to fold in the lemon zest and grated zucchini.
- Step 6: Line a loaf pan with parchment paper, leaving extra paper on the sides to act as handles once the bread has baked. Pour bread batter into the lined baking pan.
- Step 7: Bake the lemon zucchini cake and let it cool before removing from the baking pan to finish cooling on a wire rack.
- Step 8: In a small bowl, make the simple lemon glaze by mixing the lemon juice with the powdered sugar. Drizzle the icing on the cooled loaf, serve, and enjoy.
Recipe Tips
- No box shredder? Not a problem. Just use a food processor instead.
- There's no need to remove the skin from the zucchini before shredding.
- Leftover bread should be stored at room temperature in an airtight container. Freeze individual pieces by flash freezing them, then wrapping with plastic wrap and aluminum foil before placing them in a freezer-safe container.
- Fresh lemon juice and lemon zest are a necessity to make the perfect loaf. Don't use bottled lemon juice; it doesn't even compare to fresh lemon flavor.
Lemon Zucchini Bread Recipe Faq's
No. For most zucchini bread recipes, including this one, you should leave the moisture in the zucchini. It helps create a moist, tender loaf.
No. The peel is thin, softens as it bakes, and adds color and nutrients. Simply wash the zucchini and grate it with the peel on.
No, zucchini has a very mild flavor and blends right into the bread. Its main job is to add moisture, resulting in a soft, tender loaf without making it taste like vegetables.
Fresh lemon juice and zest provide the brightest flavor, but bottled lemon juice can be used in a pinch. For the best lemon flavor, don't skip the fresh zest.
More Zucchini Recipes
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Lemon Zucchini Bread
Equipment
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 zucchini shredded
- zest of one lemon
For the lemon icing:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
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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.
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 itās 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?